Banana Nut Muffins

I go through spurts of time when I get up early on Saturday mornings and go from yard sale to yard sale.  It’s a real high when I find some treasure for a steal!  I usually head straight for the cookbooks–you know, the ones with the spiral spine and the title that gives away the organization of wonderful cooks who put it together for a fundraiser?  You already know all of the recipes in those cookbooks have been tried and true.  Even perhaps passed down from generation to generation.Well, I found this recipe in just such a cookbook.  And, I have made them several times over.  Always to the delight of my family and friends.  In fact, I make them in the large muffin tins because these have become a breakfast favorite.  Just grab one and go.  For a larger group, such as my coworkers, I have made them in the cupcake size pans.  They are super moist and hearty.  Definitely a banana-lovers dream!

Banana Nut Muffins
Recipe type: Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 8
You can also use this recipe for Banana Nut Bread, but I think it's better as muffins. They come out moister. If you make bread, keep a close eye on it before the edges burn.
  • ⅔ Cup sugar
  • 1 Cup mashed bananas (about 2 medium)
  • ½ Cup (1 stick) butter at room temperature
  • ¼ Cup milk
  • 1 teaspoon vanilla
  • 2 eggs
  • 2 Cups all-purpose flour
  • ½ Cup chopped nuts
  • 1 teaspoon soda
  • ½ teaspoon salt
  1. Heat oven to 350 degrees F.
  2. In the bowl of an electric mixer, blend the sugar, butter, bananas, milk, vanilla and eggs. Beat for 1 minute at medium speed until well blended.
  3. Add remaining ingredients until dry ingredients are moistened.
  4. Grease muffin tins or line them with cupcake liners. Fill each ⅔ full with the batter.
  5. Bake large muffins for about 25-30 minutes, or until toothpick inserted into one comes out clean. Bake smaller cupcake-size muffins for 20 minutes.


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