Banana Nut Muffins

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I can’t believe it’s the middle of September already! With all of the back-to-school planning and getting the girls settled into their new sports teams (Luca is playing field hockey and Cora is playing soccer) the past month has flown by. How is the new school year going for you? Are you used to getting up early and packing school lunches again?

I don’t know about your kids, but mine get tired of cereal and oatmeal REAL quick. So during the school year I make a lot of things that can be made, or partially made, in advance. Quick breads are a great choice, including these Banana Nut Muffins. The muffin batter can be made the night before, covered, and rest in the fridge overnight. Then, just scoop and bake in the morning for a warm and delicious breakfast that can be taken on the go.

Banana nut muffins

Pro Tips

These muffins are made in a jumbo muffin tin for those bakery style muffins with the nice domed tops.

First, preheat your oven to 425° and bake the muffins at that temperature for 5 minutes. Then, lower the temperature to 350° and continue baking for 10-13 minutes. The blast of heat causes the muffins to rise quickly, giving you that nice dome. ?

Let your batter rest! I let mine rest for about 30 minutes while I clean up the kitchen and finish preheating the oven. However, you can cover the bowl with plastic wrap and refrigerate overnight, then scoop and bake in the morning.

Fill the muffin liners nice and full. I like to get them about 3/4 of the way full with batter so they puff up nice and high out of the muffin tins. This recipe makes exactly 6 jumbo muffins.

I like to use these grease proof muffin liners for my jumbo muffins. Go big or go home! Jumbo muffin liners are difficult to find here in Luxembourg. You can lightly butter the muffin tins and scoop the batter straight in if you don’t have liners.

Happy Baking!


Banana Nut Muffins

Recipe by Amanda Innes-ShareefCourse: Bread, BreakfastDifficulty: Easy


Prep time


Cooking time






  • Ripe Bananas 3

  • Sugar 170g
    (3/4 cup)

  • Butter, melted 57g
    (4 Tbsp)

  • Egg 1

  • Vanilla 1 tsp

  • Buttermilk 50g
    (1/4 cup)

  • All Purpose Flour 293g
    (2 cups)

  • Salt 1 tsp

  • Baking Soda 1 tsp

  • Cinnamon 1/4 tsp

  • Walnuts, chopped 1 cup


  • Preheat oven to 425°. Prepare muffin tin either with liners or with baking spray or butter.
  • In a bowl, mash the bananas and mix with the sugar.
  • Add the melted butter and mix well.
  • Whisk the buttermilk, vanilla and egg until well combined. Add to the banana mixture and beat well.
  • Add the dry ingredients and mix just until combined.
  • Stir in the walnuts by hand, being careful not to overmix.
  • Let the batter rest for at least 30 minutes or overnight.
  • Fill jumbo muffin tins 3/4 full. Bake for 5 minutes. Lower the temperature to 350° and bake for another 10-13 minutes or until a toothpick inserted comes out clean. There may be some banana on the toothpick and that’s okay.
  • Cool in the tin for 5-10 minutes, then remove from the pan and finish cooling on a cooling rack.