This is a print preview of "Banana Nut Muffins" recipe.

Banana Nut Muffins Recipe
by erin de martini

Banana Nut Muffins

Delicious for breakfast or as an afternoon snack!

Rating: 4.2/5
Avg. 4.2/5 3 votes
Prep time: United States American
Cook time: Servings: 20 muffins

Goes Well With: any breakfast foods!

Wine and Drink Pairings: an ice cold glass of milk


  • 2/3 cup milk
  • 1 tablespoon fresh lemon juice
  • 2 1/2 cups flour (not self-rising)
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 stick (1/2 cup) unsalted butter, softened
  • 2/3 cup sugar
  • 2 eggs
  • 2 very ripe bananas
  • 1 cup chopped walnuts


  1. Preheat oven to 350°F. Grease a 9- by 5-inch loaf pan and line bottom of pan with wax paper or parchment, then grease paper. You can also use a muffin pan--no need to put the wax paper in the bottom though.
  2. Mix together milk and lemon juice and let stand until milk curdles, about 1 minute.
  3. Whisk together flour, baking powder, salt, and baking soda in a bowl.
  4. Beat together butter and sugar in a large bowl. Add eggs, 1 at a time, beating until combined, then beat in bananas until combined.
  5. Add flour mixture to banana mixture alternately with milk until batter is smooth. Stir in walnuts (optional). Pour into loaf pan and sprinkle chopped walnuts on top. Bake until a knife inserted in center of bread comes out clean.
  6. Cool bread in pan then remove and place on a plate to cool completely.