Buster began cooking as a wee pup by watching his mother fix the kibble. He was hooked. He loves preparing—and writing about—food.
What You Need To Know Before You Start
There really are secrets to baking incredible muffins.
Read on. You're about to learn how to make the best (and easiest) homemade banana nut muffins you've ever tasted.
Alongside the directions, I explain the trick -- and there really is one -- that will help you to make the moistest muffins ever.
Freshly Baked Banana Nut Muffins
Ingredients and Equipment
You'll need two bowls -- one large, and one medium-sized. For the medium-sized one, I use my one-quart measuring cup. One large spoon. Your muffin tin. That's it!
The ingredients are divided into "wet" and "dry" -- the wet goes into one bowl, the dry into the other bowl:
WET INGREDIENTS (2 cups total):
2 ripe bananas (no, they don't need to be dark though if they're over-ripe, that's okay, too)
1/3 cup butter or margarine, melted
1 1/2 tsp. vanilla
2 tbsp. strong coffee (if you don't have leftover coffee, you can use water)
milk or buttermilk -- enough to make 2 cups TOTAL of wet ingredients (I think buttermilk is best)
1 1/2 cup of all-purpose flour
3/4 cup sugar
1 tsp. salt
1/2 tsp baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/8 tsp. ground nutmeg
1 cup chopped pecans (or walnuts if you prefer -- I think pecans are the best)
DIRECTIONS are below the muffin tin information below!
Are You Still Using That Same Old Muffin Tin?
Uh, yeah, I am.
I bought the Farberware Muffin Tin more than 20 years ago, and it still works like a charm. The muffins come out easily and it washes up quickly.
Best part? It's inexpensive.
Now that's what I like!
Buy the Farberware here
How To Make Incredible Muffins
The trick (and there really is a trick) to making incredible muffins has to do with the mixing part. Read all of these directions through first, before you start doing anything.
First, preheat the oven to 350. Preheating is important.
In the SMALLER bowl, put all of your wet ingredients -- make sure you mash your bananas thoroughly with a fork. Then use that same fork to completely stir in the egg and other wet ingredients.
In the LARGER bowl, put all of your dry ingredients and mix them with your large spoon. Make sure your ingredients are fully incorporated -- that is, you want the baking powder/soda to be completely distributed through the flour.
Now here's the part nobody seems to point out: add your wet ingredients to your dry ones -- and fold them carefully with a few swift strokes. This is incredibly important. DON'T OVERMIX! There will even be places where the flour is still dry. I fold about 12 - 14 times -- carefully -- but the mixture will look lumpy and "not quite" fully mixed together. This is the way they're supposed to look.
If you mix it till it is the consistency of cake batter, you've gone too far and you'll end up with simply average muffins. Yeah, they'll still be good... but this recipe is for making *incredible* muffins.
Spray your muffin tin with cooking oil spray. If you don't have any, you can grease them lightly with softened butter or shortening.
Spoon the (lumpy) batter into the muffin tin -- it's okay if you end up filling the holes all the way to the top. Don't pack the batter -- just spoon it into the muffin tin.
Sprinkle sugar on the tops -- don't be shy! This sugar will make a glaze as they bake that is really fantastic.
Spray the sugar with cooking spray (this step isn't completely necessary -- but I think it makes the tops of the muffins look even better.)
Put them into your already preheated oven and set the timer for 20 minutes.
After 20 minutes, check the muffins with a toothpick -- does the toothpick come out clean? If so, they're ready to come out of the oven.
You may need to bake them for another 5 minutes. Ovens differ -- you'll know when they're done. They'll look fantastic!
Let them cool for about 5 minutes, then use a fork to carefully lift them out of the muffin tin. You can keep the muffins in the tin for 10 minutes so they'll stay warm (they really are best fresh out of the oven) -- but don't let them become cool while still in the tin -- they become difficult to get out.
That's all there is to it. Your loved ones will rave about these moist, perfect muffins!
Fresh muffins, still in the tin
What Could Be Better Than Freshly Baked Banana Nut Muffins?
What To Do With Leftover Muffins
Leftover muffins? (It's rare... but it happens.)
Wrap them in a paper towel and pop them in the microwave for about 20 seconds. They taste as if they were just pulled from the oven.
Buster Bucks (author) from Sonoma County, California on February 28, 2015:
Thanks so much for letting me know! This has been one of my Go To recipes as long as I can remember. I make them all the time.
You've made my day!
QueenJen on February 17, 2015:
I have this recipe bookmarked. I make these muffins just about every time I have overripe bananas. They're fantastic. My family loves them and my friends do too. I add a cup of coconut flakes and they're amazing. I just made them for some friends in Park City Utah. I adjusted the recipe for the high altitude (over 6,000 feet) by using 1/4 teaspoons of baking powder and baking soda and they came out perfect. I signed up with this website just so that I could post a comment because this recipe is easy and delicious and I wanted to say thanks :)
SHEENA on October 20, 2013:
I made the muffins and they were SOOOO good. The only thing I didn't use was the coffee and sugar on top but I will try that next time I make them.. Thanks for posting ;-)
Marina Glad on July 16, 2013:
Thank you so much for sharing this recipe. Quite interesting and simple. Just tried the first muffin and ...i'm in heaven...light, coffee/cinnamon aftertaste. Great tip not to mix it too much!
Light/fluffy + pecans crunch ...yummy!!!
HAnn1027 on June 03, 2013:
This is the best banana nut recipe! Thanks for sharing it.
Buster Bucks (author) from Sonoma County, California on April 16, 2013:
Thanks for your nice note -- you've made my day!
chabias on April 16, 2013:
Hi Buster! I came here to find a recipe of yours that I misplaced (Coconut Shortbread Cookie), and found this recipe. Your muffins looks awesome, and I look forward to trying these too! You always give such detailed instructions, and have a great sense of humor. Thanks!
Karen Robiscoe from California on April 08, 2013:
I am finishing a banana in the raw even as I read, and now feel a certain amount of "muffin envy". It looks to be a delicious and well designed recipe! :)
Buster Bucks (author) from Sonoma County, California on January 31, 2013:
I haven't tried it in a loaf pan but I believe it would work. Begin checking it (use a toothpick to verify doneness) after about 25 minutes.
Let me know how it turns out!
Suzie on January 31, 2013:
Have you ever made banana bread in a loaf pan out of this recipe?
Buster Bucks (author) from Sonoma County, California on January 09, 2013:
I always use salted butter for these muffins. If you're concerned about salt, you can slightly decrease the amount called for in the recipe.
I hope you enjoy your muffins!
Mardiana on January 09, 2013:
Hi, can I use salted butter? Do I need to reduce the salt if I use salted butter? I don't want the muffin to become too salty when they are done. I've had this experience before with other recipes.
Kimber on November 05, 2012:
These are the best muffins!! I have to make double batches just to keep them around more than a day!
Buster Bucks (author) from Sonoma County, California on September 15, 2012:
I'm glad this recipe warranted your first review! Your kind comments have made my day.
Nancy on September 15, 2012:
This is the first time that I have reviewed a recipe....and I made these
wonderful muffins today. They were out of this world good. I will
definitely make these again. Kudo's....Buster....you were right when
you said not to mix together too much. I think that has been one of
my problems in the past. These were the best.....Thank
You for sharing.
cashmere from India on August 25, 2012:
What luck I have two rather ripe bananas at hand...guess what's going to happen to them now! :)
Buster Bucks (author) from Sonoma County, California on August 20, 2012:
I'm glad the instructions were helpful. Thanks for taking the time to write!
Rachel on August 20, 2012:
Oh man, these are soooo good! Thanks for all the baking tips also, they really helped!
Johanna Minich on August 11, 2012:
I added chocolate chips because I was feeling decadent. These were absolutely the best muffins ever! Ever!
Buster Bucks (author) from Sonoma County, California on June 28, 2012:
rlane on June 28, 2012:
These ARE the absolute best banana nut muffins ever! After making them one time, my husband doesn’t touch the bananas now, hoping they will go so ripe I have to use them to make the muffins! Thanks for the recipe and instructions!!
Buster Bucks (author) from Sonoma County, California on May 23, 2012:
Sure, I think ginger would make a fantastic substitution. I'm so glad to hear you've made this recipe several times. That's the best compliment of all!
Brittany on May 23, 2012:
My favorite muffins ever! You really can't find a better recipe. This is my third time making them, and after starting to mix all my dry ingredients I realized I didn't have any nutmeg - I had to use ginger instead, and I think I might even like them better! Thanks for the recipe :)
laura on May 03, 2012:
omg SOOOO delicious!! on 6 of them i added crumb topping,oh and mini chocolate chips :) i'm gonna try this exact recipe using pumpkin...hope they come out as good! thx for the recipe, mine are all packed somewhere lol
Buster Bucks (author) from Sonoma County, California on May 01, 2012:
This recipe makes a dozen muffins. Enjoy!
cracker on May 01, 2012:
how many muffins does this make
Buster Bucks (author) from Sonoma County, California on April 15, 2012:
Glad you bookmarked the recipe. Enjoy your muffins!
Harmony on April 15, 2012:
TOTALLY just bookmarked this recipe and they're in the oven NOW!!! Thank you ; )
Katie & Tyler on February 26, 2012:
hey there! we were just looking online to find a banana nut muffin recipe & we stumbled across your recipe but-- we didn't have vanilla, so we added brown sugar with the white sugar... two eggs instead of one because we didn't have baking powder... & hazelnut creamer with the milk...GREAT recipe thank you so much we worked with what we had layin around in the kitchen haha... woodle
Carrie on February 26, 2012:
Yumm Yumm Yumm! The only change I made was to toast the nuts first, and I used big Texas muffin tins, so I doubled this recipe! Thanks so much for posting this!
Buster Bucks (author) from Sonoma County, California on February 23, 2012:
Thanks so much for your kind comments!
Bonnie on February 22, 2012:
I've been baking a very long time, and these are the best banana muffins I've tasted, also the easiest to make. Kudos to the person who developed the recipe, and thank you for being so generous as to post it on-line.
Buster Bucks (author) from Sonoma County, California on January 28, 2012:
Yes, you can leave out the nuts and they're still be fantastic muffins.
Juel on January 28, 2012:
One questions before I trying making them...Can I leave out the nuts? My son is allergic.
Buster Bucks (author) from Sonoma County, California on January 10, 2012:
Thanks so much for your kind comments!
OrchidBarbara on January 10, 2012:
Ok... I have tried numerous banana muffin recipes and I have to admit this one wins hands down. It is light, fluffy, just the right amount of sweet and buttery. And it is not so rich as to be beyond the bounds of my 1500 calorie diet. Thank You!
Buster Bucks (author) from Sonoma County, California on January 07, 2012:
Your comment really made my day! Learning to bake isn't easy -- so don't be too hard on yourself.
... And don't lose the recipe.
Nickie on January 07, 2012:
Thank you so much for this... The biggest joke in my family is I cant cook. My husband tasted these and just looked at me and said they were awesome... I only have a few left and the family is asking for more... Thanks so much the details were easy to follow for a non seasoned baker.. LOL My husband told me not to loose this receipe. Ha Thanks again...
Buster Bucks (author) from Sonoma County, California on December 18, 2011:
Glad to hear your "boys" enjoy these muffins!
I think white chocolate would make a fantastic addition.
Jkean on December 18, 2011:
I have made these twice now...little boys who don't enjoy bananas but lovvvve your banana nut muffins! The only thing that I add is white chocolate. BTW my little boys are full grown. Thanks so much these ARE the best.
Buster Bucks (author) from Sonoma County, California on December 14, 2011:
Yes, these would be great with coconut and macadamia nuts.
I'm glad you enjoyed the muffins. Thanks for taking the time to write.
Lisa on December 14, 2011:
i used eggnog in place of the coffee and whole wheat flour..delicious!..i bet these would be fantastic with macadamia nuts and coconut
Elizabeth on December 02, 2011:
Just made these and omg they are delicious. So moist and flavorful. When they came out the oven I claimed mine by cracking open the top and sliding a little pat of butter in there to melt from the steam. So good!
Mel on November 29, 2011:
I was a little skeptical, but this is as easy as it sounded, and as good as stated! Keeper recipe, thanks!
Buster Bucks (author) from Sonoma County, California on November 04, 2011:
Your additions sound great! I'm glad you enjoyed the recipe.
Rae on November 04, 2011:
Great recipe, the muffins are so tasty. I added in some Muscavado sugar in place of the coffee and added a little peanut butter to the melted butter to make it a little more nutty ^-^
Buster Bucks (author) from Sonoma County, California on October 12, 2011:
I'm so glad you took the time to tell me how much you're enjoying them. I make them all the time. As you can see from the comments, they're a big success!
Thanks for writing --
ash on October 12, 2011:
These are amazing! I read some of the comments first to make sure it was a good recipe- and I just wanted to add to the list. Other recipes I've tried are too dry and bland. These have great flavor (even though I used the water instead of coffee), the right amount of sweetness, and are perfectly moist. I was just going to have 1 to taste them...but I've already had 2!
Thanks for the recipe!
Buster Bucks (author) from Sonoma County, California on October 09, 2011:
Thanks for telling me about your success! This recipe really does make knock-out muffins.
Shilpa on October 08, 2011:
Made it today. My hubby said it was the best banana nut muffin he has ever had. :-) I didn't have coffee prepared so i used little bit of cocoa powder instead. Thanks for the detailed recipe
Donna Waggoner on October 05, 2011:
Mine are in the oven --I didn't realize that it's only for 12-- I assumed it's for 24---dah me..that's why I didn't have enough to make it thru, anyhoooo, thank you in advance for your details..while let you know
Buster Bucks (author) from Sonoma County, California on September 29, 2011:
Thanks for your wonderful comments. You've made my day!
Amy on September 29, 2011:
I have never been so happy with a recipe that I've commented on it! Let me just say the search is over! I've finally found a banana nut muffin recipe that isn't kinda blah! The coffee I used was a lightly flavored coffee that had a kinda sweet nutty flavor that went well with the other ingredients. Also, I used oversized muffin tins and increased baking time to 35 minutes. Thank you, thank you, thank you.
Buster Bucks (author) from Sonoma County, California on September 27, 2011:
It's already available. At the bottom of the article, you'll see a series of rectangular boxes ("vote up" etc) -- one of them is titled "Print".
Click that, and you'll have only the article and photos with no ads at all. The version that comes up will be ready for printing.
Hope this helps!
Elena on September 27, 2011:
Thanks for sharing all of those most important details! You're tops!
Elmer on September 27, 2011:
Could you make printable versions of recipes? ... that can be printed out without all the ads and headers?
Buster Bucks (author) from Sonoma County, California on September 07, 2011:
Thanks so much for taking the time to let me know about the success of the recipe for you and your family.
I'm like you -- these muffins are best with the nuts.
Ruth on September 07, 2011:
My family LOVES this recipe. I plan to share it. I have to really chop the nuts because my daughter says she does not like them but I do. :)
Buster Bucks (author) from Sonoma County, California on August 28, 2011:
This recipe really does make incredibly moist muffins.
Thanks for your kind comments!
Sam on August 28, 2011:
I've been making Banana Nut muffins for years, and I gave this recipe a shot just to try something different. It is, in fact, the best Banana Nut muffin recipe I have ever used - the result is so flavorful and moist - I will never go back to my old recipe. Thank you for sharing - it is much appreciated.
Buster Bucks (author) from Sonoma County, California on August 26, 2011:
Your message has made my day!
Samidel on August 26, 2011:
I love this recipe!!! Thanks so much! Even my 9 yr old picky eater enjoyed! :)
Buster Bucks (author) from Sonoma County, California on August 25, 2011:
I think the coffee gives the spices a boost.
However, if you don't have coffee available, then water is perfectly fine as a substitute.
I hope you enjoy your muffins!
Kelly on August 25, 2011:
Thanks so much for taking the time to explain the recipe. The bananas getting mashed by my 94 year-old grandma as I write. Can you explain the use of the coffee? That ingredient surprised me! :) Kelly
Buster Bucks (author) from Sonoma County, California on August 17, 2011:
The recipes makes a dozen muffins. Let me know how that raw sugar works out!
Thanks for taking the time to write.
kraftystue on August 16, 2011:
this looks grrrrrrreat!!! I think I'll sprinkle "sugar in the raw" for extra crunch!
P.S. how many muffins dose this make????
Buster Bucks (author) from Sonoma County, California on August 02, 2011:
Good luck with the muffins this weekend. Thanks for taking the time to write.