• 5 Ratings

Bake your heart out with our delicious Banana Nut Muffins. This banana muffin recipe is easy and tasty, quickly making it the best muffin recipe you have.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. Grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside. For topping, in a small bowl stir together the 1/4 cup flour and the 1/4 cup granulated sugar. Using a pastry blender, cut in the 2 tablespoons butter until mixture resembles coarse crumbs. Stir in pecans; set aside.

Instructions Checklist
  • In a medium bowl stir together the 2 cups flour, the 1/2 cup granulated sugar, the brown sugar, baking soda, salt, cinnamon, and nutmeg. Using a pastry blender, cut in the 1/2 cup butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture; set aside.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • In a small bowl beat egg with a fork; stir in bananas and milk. Add egg mixture to flour mixture all at once; stir just until moistened (batter should be lumpy). Spoon batter into the prepared muffin cups, filling each three-fourths full. Sprinkle topping evenly over batter.

Instructions Checklist
  • Bake for 16 to 18 minutes or until golden and a wooden toothpick inserted in the centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove muffins from cups. Serve warm.

Nutrition Facts

285 calories; 12 g total fat; 7 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 44 mg cholesterol; 285 mg sodium. 144 mg potassium; 42 g carbohydrates; 1 g fiber; 21 g sugar; 2 g protein; 340 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 52 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 1 mg iron;


5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0