If you love muffins that are soft, fluffy, and full of natural sweetness, these banana nut muffins are the perfect treat! Made with mashed bananas, maple syrup, and warm spices, they are a great option for breakfast, snacks, or even dessert. These muffins are also easy to meal prep and store, making them perfect for busy mornings.
Ingredients You’ll Need
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 4 ripe bananas, mashed
- 1/3 cup maple syrup
- 1/3 cup coconut oil (melted)
- 1½ teaspoons vanilla extract
- 1 egg
- 1/2 cup chopped pecans (or walnuts)
How to Make Banana Nut Muffins
- Preheat your oven to 350°F (180°C).
- In a large bowl, combine flour, baking soda, cinnamon, nutmeg, and salt. Stir and set aside.
- In another bowl, mix together mashed bananas, maple syrup, melted coconut oil, vanilla extract, and egg until smooth.
- Pour the wet mixture into the dry ingredients. Gently mix with a spatula until just combined.
- Fold in chopped pecans.
- Line a muffin tray with paper liners, or grease with oil or butter. Fill each cup about 3/4 full.
- Bake for 15–17 minutes, or until a toothpick comes out clean.
- Remove from oven and let the muffins cool for 10 minutes before serving.
Fun Variations & Tips
- Add more flavours: Mix in mini chocolate chips, raisins, or dried cranberries for an extra bite.
- Make them chocolatey: Add 1/4 cup of unsweetened cocoa powder to the dry mix.
- Add spice: Use 2 teaspoons of pumpkin spice or apple pie spice for a cozy, warm flavour.
- Frosting ideas: These muffins taste great with cream cheese or chocolate buttercream on top.
- Avoid burning: Always bake on the middle rack of the oven for even heat and perfect texture.
Nutrition Info (Per Muffin – Makes 12 Muffins)
- Calories: ~165 kcal
- Fat: 7g
- Carbohydrates: 23g
- Sugar: 9g
- Protein: 3g
- Fiber: 2g
- Sodium: 90mg
Nutrition may vary depending on exact ingredients and size of muffins.
These banana nut muffins are the perfect blend of soft texture, natural sweetness, and warm spice. They’re easy to make, customizable, and ideal for meal prep. Whether you’re packing them for school, enjoying one with tea, or grabbing one on the go—these muffins are a must-try! Plus, they freeze well too.
FAQ’s
Can I use walnuts instead of pecans?
Yes, walnuts work just as well as pecans in this recipe and give a lovely nutty crunch.
Can I make these muffins without eggs?
Yes, you can replace the egg with a flax egg (1 tablespoon flaxseed + 3 tablespoons water). Let it sit for 5 minutes before using.
How long do these banana muffins stay fresh?
Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Can I freeze these muffins?
Yes! Once cooled, store in a freezer-safe bag or box for up to 3 months. Thaw at room temperature or microwave before eating.
Can I make them gluten-free?
Yes, just use a 1:1 gluten-free flour blend in place of regular all-purpose flour.
