Banana Muffins

The other day I had two bananas abandoned on the fruit bowl and they were too ripe, so I thought “what can I make to use these banana?” After a quick search on the internet, the answer was “Banana Muffins”. They are so easy to make and you don’t need a mixer. Just mix everything by hand and they will be done in no time.

Banana Muffins

Recipe from Joy of Baking


  • 1 cup (115g) walnuts or pecans
  • 1 3/4 cups (230g) all-purpose flour
  • 3/4 cup (150g) granulated white sugar
  • 1 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs, lightly beaten
  • 1/2 cup (113g) unsalted butter, melted and cooled
  • 3 ripe large bananas(approximately 450g), mashed well (about 1-1/2 cups)
  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 180C and place the oven rack in the middle of the oven. Line a 12 – 1/2 cup muffin pan with paper liners or butter or spray with a non stick spray.
  2. Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely.
  3. In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts.
  4. In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.) Spoon the batter into the prepared muffin tins. Bake about 20 -25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool for five minutes and then remove muffins from pan. Serve warm or at room temperature.

Yield: 12 regular sized muffins