Banana Nut Muffins

Who wouldn’t like to wake up Easter morning to a big basket of muffins!?


If you have some time today, I highly recommend throwing these together.  You’ll thank yourself in the morning.

I found the recipe here, but I substituted walnuts for pecans.  I’m not sure that it’s a 5-star recipe, but it’s easy and a solid 4.



  • 2 cups all-purpose flour
  • 1  1/2 tsp baking soda
  • 1/2 tsp salt
  • 4 overripe bananas
  • 1 cup brown sugar
  • 3/4 cup melted butter (1 1/2 sticks)
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1/2 cup chopped walnuts

I set the oven to 375°F and prepared 2 muffin tins.  I used silicone baking cups, courtesy of The New York Baking Company.

First I mixed together 2 bananas, the melted butter, brown sugar, eggs, and vanilla.  The other two bananas, I only mashed gently in a separate bowl.  Then I added the flour, baking soda, and salt into the butter and egg mixture.

Then, I gently folded in the mashed banana and nuts, then scooped the batter into the muffin pan, filling each cup about 3/4 of the way.

Last, I baked them for 18 minutes.  You might need to leave them in for 20, depending on your oven.  They can be served warm or room-temperature with a nice slab of butter.

I tore into mine straight of the oven, and I really liked how they popped right out of the silicon cups.  I didn’t have to grease them, so no added oil.  And they’ll stay a fun vibrant color, unlike how paper cups turn brown with chocolate cake.  I’d never used them before, but I’m a convert.  Plus they’re environment and dishwasher friendly 🙂


Hope you enjoy, and have a very happy Easter!


About how bout some cake

I'm a 20-something woman with an insatiable thirst for adventure. I love red wine, chocolate cake, and comments from my lovely readers.
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