Banana Nut Muffins

Name: Banana Nut Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 45 min
Ingredients: 3/4 cup unsalted butter; 3-4 ripe bananas (mashed); 2 large eggs (room temp); ⅔ cup brown sugar; ⅓ cup granulated sugar; 1 ½ tsp vanilla extract; 1 tsp baking soda; ¾ tsp finely ground sea salt; 1 ¾ cup all-purpose flour; ¾ cup chopped pecans; 1 cup semi-sweet chocolate chips; 2 tbsp demerara sugar

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These Banana Nut Muffins have a crunchy sugar topping, a nutty pecan interior, and the deliciousness of added chocolate chips, plus the bonus of browned butter. They are packed with flavor and a recipe that you will be making frequently.

Love a great muffin? Then try our Banana Crumb Muffins or our Apple Cranberry Muffins.

What is the Secret to Moist Muffins?

Using sour cream, yogurt, buttermilk, apple sauce, or in this case, bananas helps to keep your muffins moist.

Helpful Items For This Recipe

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Large size Brown Tulip Baking Cups 2-1/4″ – 130 pieces

Nonstick Round Muffin Baking Pan, 12 Cups, Set of 2, Gray

Pure Cane Demerara Sugar, 1.5 lb.

Muffins in a muffin pan plus on a plate and one in the background with a bite taken.

What is in Banana Nut Muffins?

Overhead zoomed out shot of Banana Nut Muffins with chocolate chips in the muffins and scattered around.

Simple ingredients but with a few items that you may not be used to, like finely ground sea salt or demerara sugar.

Ingredients

Unsalted butter – The butter you brown and remove the milk solids. This gives so much more flavor to the muffins.

Ripe bananas (mashed) – You can use thawed frozen bananas too.

Large eggs (room temp) – This is the standard size of eggs I always use.

Brown sugar – This adds that wonderful molasses flavor to the muffins.

Granulated sugar – So that you don’t use too much brown sugar, granulated sugar is also used.

Vanilla extract – Always use good quality extract and not a substitute.

Baking soda – This helps the muffins rise; make sure to check your expiry date, as that can make a big difference.

Finely ground sea salt – Adding salt brings out the flavor.

All-purpose flour – This is a good standard flour to use for baking.

Chopped pecans – These add so much more flavor to the muffins. I love pecans.

Semi-sweet chocolate chips – These are things you can omit, but come on, who doesn’t love chocolate?

Demerara sugar – This type of sugar is processed less than granulated. Plus, it is great for a crunchy, sugary topping!

How to Make Banana Nut Muffins

Muffins plus chocolate chips and pecans filling holes of the muffin tin.

Preheat the oven to 350 degrees F and place cupcake liners in a muffin tin. Set aside.

In a small saucepan, start to melt the butter on medium/high heat. Stir with a spatula frequently, consistently watching the butter. The milk solids (specks in the melted butter) will get a nice golden brown color and will start to take on a nutty flavor.

Watch very closely because butter can go from golden to burnt in just a second. Once you see the butter start to slightly brown, remove it from the heat immediately because it will still continue to brown for a minute after it’s off the heat. This entire process should take about 5 minutes.

Once the butter has been browned, add the butter to the sugars and vanilla extract in a large bowl and mix until combined (you can use a hand mixer or a spatula).

Once combined, add the two eggs and mashed banana. Mix until they are incorporated into the sugar mixture. Set the bowl aside.

In a separate bowl, whisk together flour, sea salt, and baking soda.

Add the dry mixture to the wet mixture, stirring well until incorporated.

Fold in chocolate chips and pecans with a spatula.

Fill each muffin liner almost to the top (about ¾ full), then sprinkle with demerara sugar.

Bake for 20-22 minutes on the center rack of the oven. A toothpick should come out clean when inserted into the middle of a muffin.

Allow to cool, then enjoy!

A bite taken so you can see the inside of the muffin.

Just crack one open and they are moist, chocolatey, nutty, and full of banana flavor.

Recipe Pro Tips!

Notes/Suggestions

● These muffins will keep for 3-4 days in an airtight container.
● If your bananas are not ripe enough, place the bananas on a baking sheet in the oven and bake for 10 minutes at 350 degrees F. Allow to cool, then add to the batter.
● Swap out pecans for walnuts, almonds, or macadamia nuts!
● To give a richer flavor, use dark chocolate chips instead of semi-sweet.

Banana Bread Option

To make banana bread instead of muffins, spray a loaf tin with cooking spray. Pour batter in and bake for 45 minutes at 325 degrees F (or until a toothpick comes out clean from the center of the banana bread).

Banana Nut Muffins shot from over head in a square picture.

LOVE THE FLAVOR OF BANANA AND WANT MORE?

We love bananas, and they are so easy to work with. Here are some of our favorite recipes!

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