These brown sugar banana nut muffins are soft, moist, and full of warm, nutty flavor. The brown sugar gives them a rich caramel-like sweetness, while the ripe bananas keep them extra tender. Add some chopped walnuts or pecans for the perfect crunch!
They’re great for breakfast or an afternoon snack, and they freeze beautifully. Plus, if you’ve got overripe bananas sitting on your counter, this is the best way to use them up.
Let’s get baking!
📋 What You’ll Need
Ingredients
- 3 ripe bananas, mashed
- ½ cup (1 stick) unsalted butter, melted
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
- ½ cup chopped walnuts (or pecans)
Tools
- Large mixing bowl
- Medium mixing bowl
- Fork (for mashing bananas)
- Whisk
- Muffin tin
- Paper liners or nonstick spray
- Measuring cups & spoons
- Spatula
⭐ Pro Tips
- Use extra-ripe bananas – The browner, the better! They add more sweetness and moisture.
- Don’t overmix the batter – Stir until just combined to keep the muffins light and fluffy.
- Toast the nuts – Lightly toasting the walnuts before adding them makes them even more flavorful.
- Fill muffin cups about ¾ full – This helps get that perfect domed top.
- Let them cool – They taste even better after resting for a few minutes.
🔄 Substitutions & Variations
- No nuts? Skip them or use chocolate chips instead.
- Gluten-free? Use a 1:1 gluten-free flour blend.
- Dairy-free? Swap butter for coconut oil or a dairy-free butter substitute.
- Less sugar? Reduce brown sugar to ½ cup for a less sweet version.
⏳ Make-Ahead Tips
- Freeze for later – Let muffins cool completely, then freeze in an airtight bag for up to 3 months.
- Reheat – Warm in the microwave for 20-30 seconds to bring back that fresh-baked taste!
👩🍳 How to Make Brown Sugar Banana Nut Muffins
1. Mash the Bananas
Use a fork to mash the bananas in a large mixing bowl until smooth with some small lumps.
2. Mix Wet Ingredients
Add melted butter, brown sugar, eggs, and vanilla extract to the mashed bananas. Whisk until smooth.
3. Combine Dry Ingredients
In a medium mixing bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
4. Mix Wet and Dry Ingredients
Slowly fold the dry ingredients into the wet mixture using a spatula. Stir until just combined (don’t overmix!).
5. Add Nuts
Gently fold in the chopped walnuts until evenly distributed.
6. Fill Muffin Cups
Line a muffin tin with paper liners (or grease it), then fill each cup about ¾ full with batter.
7. Bake
Bake at 350°F (175°C) for 18-22 minutes, or until a toothpick comes out clean.
8. Cool & Enjoy!
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
🥡 Leftovers & Storage
- Store at room temp in an airtight container for 2-3 days.
- Refrigerate for up to a week.
- Freeze for up to 3 months and reheat as needed!
💛 Time to Bake!
These muffins are so easy and delicious, perfect for a cozy breakfast or snack. If you try them, leave a comment below! Let me know how they turned out or if you added your own twist. Happy baking! 🍌✨
