Banana Nut Muffins

Tested & Perfected Recipes

Lightly sweetened with honey, these fluffy banana nut muffins are a delicious way to use up overripe bananas.

banana nut muffins

These fluffy banana nut muffins sweetened with honey are one of my favorite ways to use up overripe bananas. And I don’t know about you, but I seem to have a never-ending supply. Seriously, if you looked in the bottom drawer of my freezer, you would think I was a crazy lady who hordes old brown bananas.

Repurposing food is a trait that was ingrained in culinary school. The chefs would randomly (and terrifyingly!) check our trash cans to make we hadn’t tossed any scraps that could be transformed into something else. I quickly learned that absolutely nothing is wasted in restaurant kitchens: stale bread becomes breadcrumbs and croutons; bones become stock; vegetable odds and ends become soup; cake trimmings become dessert trifles; and old bananas become banana baked goods or banana ice cream.

What You’ll Need To Make Banana Nut Muffins

ingredients for banana nut muffins

As you can see, you want your bananas to be pretty brown; the browner and spottier, the better! To speed up the ripening process, place your bananas in a brown paper bag and fold down the top.

If you have over-ripe bananas that you aren’t ready to bake with, peel them first and then place them in a resealable plastic bag in the freezer. Most banana bread recipes call for about three ripe bananas, so I freeze them in groups of three and defrost when the baking mood strikes.

How To Make Banana Nut Muffins

ingredients for muffin topping in mixing bowl

To begin, make the walnut topping: In a small bowl, toss the nuts with the honey and cinnamon until the nuts are evenly coated (the mixture will be sticky). Set aside.

stirring nut topping

Next, combine the dry ingredients for the muffins in a medium bowl.

dry ingredients in bowl for banana nut muffins

Whisk and set aside.

whisked dry ingredients in bowl

In a large bowl of an electric mixer, combine the butter, sugar and honey.

butter, sugar and honey in mixing bowl

Beat until fluffy, about 2 minutes.

creaming butter mixture

Beat in the eggs one at a time.

beating in the eggs

Add the banana, vanilla, and yogurt (or sour cream).

adding sour cream, bananas, and vanilla

Beat until blended (the batter will look grainy; that’s okay).

banana nut muffin wet mixture mixed in bowl

Add the dry ingredients.

adding dry ingredients to wet ingredients

The batter will look like this.

finished batter for banana nut muffins

Spoon the batter into the prepared muffin tin (the cups will be very full) and sprinkle evenly with the nut topping.

banana nut muffin batter in muffin cups with walnut topping

Bake the muffins until the tops are golden and domed, 25 to 28 minutes.

baked banana nut muffins cooling on rack

Let the muffins cool in the pan for 5 minutes, then turn them out onto a rack and let cool for at least 10 minutes before serving.

banana nut muffins

More ways to use up your Overripe Bananas:

Banana Nut Muffins

Lightly sweetened with honey, these fluffy banana nut muffins are a delicious way to use up overripe bananas.

Servings: 12 muffins
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Total Time: 55 Minutes

Ingredients

For the Walnut Topping

  • 1 cup chopped walnuts
  • 1 tablespoon honey
  • 1 teaspoon cinnamon

For the Muffins

  • 1-2/3 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, at room temperature
  • 2/3 cup sugar
  • 1/4 cup honey
  • 2 large eggs
  • 1 cup mashed bananas, from 2 to 3 overripe bananas
  • 1 teaspoon vanilla extract
  • 1/3 cup Greek yogurt or sour cream (low fat is fine)

Instructions

  1. Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
  2. Make the walnut topping: In a small bowl, toss the nuts with the honey and cinnamon until the nuts are evenly coated (the mixture will be sticky). Set aside.
  3. For the Muffins: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. In a large bowl of an electric mixer, beat the butter, sugar, and honey until fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula if necessary. At medium speed, add the eggs one at a time, beating until fully incorporated between additions. Add the mashed bananas, vanilla, and yogurt (or sour cream) and beat until blended (the batter will look grainy; that's okay). Add the dry ingredients and mix on low speed until well blended.
  5. Spoon the batter into the prepared muffin tin (the cups will be very full) and sprinkle evenly with the nut topping. Bake the muffins until the tops are golden and domed, 25 to 28 minutes. Let the muffins cool in the pan for 5 minutes, then turn them out onto a rack and let cool for at least 10 minutes before serving.
  6. Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 – 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.

Nutrition Information

Powered by Edamam

  • Serving size: 1 muffin
  • Calories: 302
  • Fat: 15 g
  • Saturated fat: 6 g
  • Carbohydrates: 38 g
  • Sugar: 21 g
  • Fiber: 2 g
  • Protein: 5 g
  • Sodium: 216 mg
  • Cholesterol: 52 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • These are delicious – the honey flavor and aroma are so nice. The recipe is very forgiving; I was not at all fussy about measuring (sort of eyeballed the flour and the sour cream, and used a little too much banana rather than letting it go to waste), and still they were lovely.

    • — L M on January 28, 2021
    • Reply

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