Banana Nut Muffins with Cinnamon Spice are a warm, comforting classic that fills your kitchen with the cozy aroma of baked bananas, toasted nuts, and gentle spice. These muffins strike the perfect balance of moist texture, rich banana flavor, and a delightful crunch from chopped walnuts or pecans. The addition of cinnamon adds warmth and depth, turning a simple breakfast treat into something truly special.
Perfect for breakfast, brunch, or an afternoon snack, these muffins are made from ripe bananas, giving them natural sweetness and a soft, tender crumb. They are quick to prepare, store well, and pair beautifully with coffee, tea, or even a glass of milk. Whether enjoyed warm from the oven or at room temperature, they are wholesome, satisfying, and packed with flavor.
Why I Love This Recipe
I love this recipe because it’s one of those timeless baked goods that feels both nostalgic and indulgent. The sweetness of overripe bananas combined with the nutty crunch of walnuts makes every bite rich and balanced. The cinnamon brings a comforting warmth that makes these muffins perfect for any season, especially cooler mornings.
They’re also incredibly versatile — you can serve them as breakfast-on-the-go, pack them in lunchboxes, or enjoy them as a light dessert. The batter comes together in minutes, and the muffins bake up beautifully golden, filling your home with the most inviting aroma. It’s one of those recipes that never fails to please everyone at the table.
Why It’s a Must-Try Dish
Banana Nut Muffins with Cinnamon Spice are a must-try because they’re wholesome, flavorful, and easy to make from ingredients you probably already have at home. They’re a great way to use overripe bananas that might otherwise go to waste, transforming them into something warm and delicious.
Unlike store-bought muffins that can be overly sweet or dry, these are moist, naturally flavored, and have a perfect texture — fluffy inside with a lightly crisp top. Plus, they can be easily customized with different nuts, spices, or even chocolate chips. Once you bake them, you’ll understand why they’re a household favorite worldwide.
Recipe Details
- Preparation Time: 15 minutes
- Cooking Time: 20–22 minutes
- Total Time: 35–40 minutes
- Servings: 12 muffins
- Calories: Approximately 220 kcal per muffin
- Cuisine: American
- Course: Breakfast / Snack / Dessert
Ingredients
Dry Ingredients:
- 1¾ cups (220 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Wet Ingredients:
- ½ cup (115 g) unsalted butter, melted and cooled
- ¾ cup (150 g) brown sugar
- 2 large eggs, room temperature
- 3 medium ripe bananas, mashed (about 1 cup)
- 1 teaspoon pure vanilla extract
Add-ins:
- ¾ cup (90 g) chopped walnuts or pecans
- Optional: ¼ teaspoon nutmeg for extra warmth
Simple Cooking Directions
- Mix dry ingredients in one bowl.
- Combine wet ingredients in another bowl.
- Combine both mixtures gently.
- Fold in chopped nuts.
- Spoon into muffin cups and bake until golden.
Step-by-Step Preparation Method
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it with butter or nonstick spray.
Step 2: Prepare the Dry Ingredients
In a large mixing bowl, whisk together flour, baking soda, cinnamon, salt, and nutmeg (if using). Set aside.
Step 3: Mix the Wet Ingredients
In another bowl, whisk the melted butter and brown sugar until smooth. Add eggs, mashed bananas, and vanilla extract. Whisk until everything is well combined.
Step 4: Combine Wet and Dry Mixtures
Pour the wet mixture into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Do not overmix — a few lumps are fine and help keep the muffins tender.
Step 5: Fold in Nuts
Gently fold in chopped walnuts or pecans. You can reserve a small handful to sprinkle on top of each muffin before baking for a pretty finish.
Step 6: Fill Muffin Cups
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Step 7: Bake the Muffins
Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool and Serve
Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
How to Serve This Recipe
These muffins are best enjoyed warm, either plain or with a light spread of butter or cream cheese. Serve them as part of a breakfast spread with coffee or tea, or pack them as a snack for school or work. They also make a lovely addition to brunch buffets or picnics.
For an indulgent touch, drizzle them lightly with honey or maple syrup before serving.
Recipe Tips
- Use very ripe bananas — the browner and softer they are, the sweeter and more flavorful your muffins will be.
- Do not overmix the batter — this can make the muffins dense instead of light and fluffy.
- Add nuts on top for a beautiful presentation and extra crunch.
- For extra moisture, add 2 tablespoons of plain yogurt or sour cream to the wet ingredients.
- Check early — oven times vary, so check at 18 minutes to avoid overbaking.
Variations for This Recipe
- Chocolate Chip Banana Muffins: Replace half the nuts with dark or milk chocolate chips.
- Vegan Banana Muffins: Substitute butter with coconut oil and eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg).
- Gluten-Free Muffins: Use a gluten-free all-purpose flour blend in place of regular flour.
- Banana Coconut Muffins: Add ¼ cup shredded coconut for tropical flavor.
- Cinnamon Swirl Muffins: Sprinkle a cinnamon-sugar mixture between layers of batter for a sweet swirl effect.
Freezing and Storage Time
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Store in the refrigerator for up to 5 days; reheat in the microwave for 10–15 seconds before serving.
- Freezing: Freeze in a single layer, then transfer to a freezer-safe bag. Muffins will keep for up to 3 months. Thaw overnight at room temperature or warm gently in the oven at 300°F (150°C) for 5–7 minutes.
Special Equipment Needed
- Muffin tin (12-cup)
- Paper muffin liners or nonstick spray
- Two mixing bowls (for wet and dry ingredients)
- Whisk and spatula
- Wire cooling rack
Conclusion
Banana Nut Muffins with Cinnamon Spice are a timeless classic that combines rich banana sweetness, nutty crunch, and cozy cinnamon warmth. They’re easy to make, family-friendly, and perfect for any occasion — from quick breakfasts to elegant brunch spreads.
The texture is moist and tender, and the flavors deepen as the muffins cool, making them even more delicious the next day. Whether you’re an experienced baker or just starting out, this recipe is simple, reliable, and guaranteed to impress. Bake a batch, share them with loved ones, and enjoy the comforting taste of homemade goodness in every bite.
Banana Nut Muffins with Cinnamon Spice
Description
Banana Nut Muffins with Cinnamon Spice are a warm, comforting classic that fills your kitchen with the cozy aroma of baked bananas, toasted nuts, and gentle spice. These muffins strike the perfect balance of moist texture, rich banana flavor, and a delightful crunch from chopped walnuts or pecans. The addition of cinnamon adds warmth and depth, turning a simple breakfast treat into something truly special.
Ingredients
Dry Ingredients:
Wet Ingredients:
Add-ins:
Instructions
-
Step 1: Preheat the Oven : Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it with butter or nonstick spray.
-
Step 2: Prepare the Dry Ingredients : In a large mixing bowl, whisk together flour, baking soda, cinnamon, salt, and nutmeg (if using). Set aside.
-
Step 3: Mix the Wet Ingredients : In another bowl, whisk the melted butter and brown sugar until smooth. Add eggs, mashed bananas, and vanilla extract. Whisk until everything is well combined.
-
Step 4: Combine Wet and Dry Mixtures : Pour the wet mixture into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Do not overmix — a few lumps are fine and help keep the muffins tender.
-
Step 5: Fold in Nuts : Gently fold in chopped walnuts or pecans. You can reserve a small handful to sprinkle on top of each muffin before baking for a pretty finish.
-
Step 6: Fill Muffin Cups : Divide the batter evenly among the muffin cups, filling each about ¾ full.
-
Step 7: Bake the Muffins : Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
-
Step 8: Cool and Serve : Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
