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Banana Nut Muffins A Simple Recipe!

Time For Banana Nut Muffins

If you made it through 2020 without making or seeing anyone else posting about making banana bread you just aren’t paying attention! Everyone cooked, baked and ate more last year than they normally would have… right? It can’t be just me. And everywhere I turned I saw people making bread, banana bread or some new treat.

There is something very cathartic about baking. In contrast to cooking, baking is a bit more rule oriented. I stopped measuring spices and sauces along time ago, but I will never not measure flour, sugar and baking soda for baking. Perhaps I don’t trust myself enough.

My recipe for banana nut muffins is simple, delicious and anything but dry! Just follow the steps and measurements and it is tough to mess up!

The Importance Of A Ripe Banana

ripe yellow bananas for banana nut muffin

When most of us buy bananas at the store, they are still reaching their perfect ripeness. While there’s nothing I love more than an impromptu home baking party, we have to be sure to use ripe bananas that can be mashed down easily. If your bananas are still green, both the texture and taste is not optimal.

The good news is that there is a hack for the fast ripening of bananas. You can find that here.

Nuts About Nuts?

Some people LOVE nuts mixed into their baked goods and others feel quite opposite. If you happen to be hard against a walnut or almond messing up your muffin or brownie, then feel free to leave them out. Ah, the perks of baking at home, judgement-free!

Time to bake!

Delicious Banana Nut Muffins

The perfect pastry for anytime of day
5 from 1 vote
Print Rate
Course: Dessert
Cuisine: American
Keyword: banana nut, breakfast, dessert, muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 muffins
Calories: 434kcal
Cost: 15


  • 1 2 Large mixing bowls
  • 1 Baking sheet
  • 1 Muffin pan
  • 1 Measuring cups
  • 1 Measuring Spoons
  • 1 Mixing Spatula/Spoon
  • 1 Large knife
  • 1 Parchment paper or *silpat pan liner


  • 1 Cup Chopped unsalted walnuts
  • 2 Cups All-Purpose Flour
  • 2 1/4 Tsp. Baking soda
  • 1 Tsp. Salt
  • 1/4 Tsp. Cinnamon
  • 3 Ripe bananas *peel and mash these, should yield around 1 cup
  • 3/4 Cup Brown sugar
  • 8 Tbsp. Melted unsalted butter (1 stick)
  • 1 Egg
  • 1/4 Cup Whole Milk


  • Preheat oven to 350°
  • Mix flour, baking soda, salt and cinnamon in bowl
  • In separate bowl, mix mashed banana, egg, melted butter, sugar and milk
  • Mix wet and dry ingredient bowls and mix in walnuts
  • Line muffin pan with baking cups or spray with non-stick spray
  • Divide batter between all 12 cups
  • Bake at 350° for 20 minutes
  • Stick toothpick into muffin and pull out to make sure mix isn't still wet
  • If needed, bake an additional 2-3 minutes
  • Enjoy!


Serving: 1serving | Calories: 434kcal | Carbohydrates: 59g | Protein: 5.3g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7.8g | Trans Fat: 0.5g | Cholesterol: 67mg | Sodium: 354mg | Potassium: 241mg | Fiber: 2.9g | Sugar: 33g | Calcium: 97mg | Iron: 1.9mg
Tried your hand at this recipe? We’re eager to see!Mention @manopauseman or tag #manopauseman!

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About The Author
The Manopause Team
The Manopause Team
An overeducated and underpaid team of writers, researchers and very opinionated men and women of all ages. Venturing into heretofore uncharted online territory, they are dedicated to entertaining, educating, inspiring and uniting men over 50 ...and the people who love them.
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