Bakery-Style Banana Nut Muffins: Big Flavor in Every Bite
Few things in life rival the comfort of a freshly baked banana muffin—especially when they’re golden on top, fluffy inside, and full of nutty, buttery flavor. If you’ve got two ripe bananas sitting on the counter and a craving for something cozy, these banana nut muffins are your next baking adventure.
Made with simple ingredients like Greek yogurt, melted butter, and a handful of pantry staples, this recipe yields just six generously sized muffins—perfect for small batches, cozy mornings, or prepping ahead for the week. These muffins strike the ideal balance between rich and tender, with just the right amount of sweetness.
Whether you're baking for breakfast, brunch, or a midday snack, this recipe is fast, easy, and completely satisfying.
Why You’ll Love These Muffins
No fancy tools or mixers—just a bowl, a spoon, and a muffin tin.
Small batch-friendly: Makes six muffins, so you won’t be stuck with leftovers.
Moist and fluffy: Thanks to Greek yogurt and ripe bananas.
Customizable: Add nuts, chocolate chips, cinnamon, or whatever you're craving.
Ingredients Breakdown
Let’s take a closer look at the powerhouse ingredients that make these muffins so irresistible:
🧈 Butter (1 stick, melted):
Butter adds richness and that classic bakery flavor. Melting it before mixing keeps the crumb soft and tender.
🍌 Ripe Bananas (2):
The star of the show. Ripe bananas add natural sweetness and moisture. The riper, the better—think brown spots and soft texture.
🍬 Granulated Sugar (2/3 cup):
Sweetens the muffins without overpowering the banana flavor. You can reduce to 1/2 cup for a less sweet option.
🥄 Greek Yogurt (1/2 cup):
This adds creaminess and a bit of tang while keeping the muffins super moist. You can sub sour cream if needed.
🥚 Egg (1):
Helps bind everything together and contributes to structure.
🌾 Flour (1 cup):
All-purpose flour gives these muffins a soft but sturdy crumb.
🧂 Salt (1 tsp):
Essential for balancing sweetness and enhancing flavor.
🧪 Baking Soda + Baking Powder (1 tsp each):
This dynamic duo ensures the muffins rise beautifully and stay fluffy.
How to Make Banana Nut Muffins
Follow these simple steps, and you’ll have warm muffins in under 30 minutes:
Step 1: Preheat your oven
Set the oven to 400°F. Line or grease a 6-cup muffin tin.
Step 2: Mash the bananas
In a medium mixing bowl, mash the bananas until smooth with a fork or potato masher.
Step 3: Mix wet ingredients
To the bananas, add the melted butter, sugar, Greek yogurt, and egg. Stir until fully combined.
Step 4: Add dry ingredients
Fold in the flour, salt, baking soda, and baking powder. Mix until just combined—don’t overmix!
Step 5: Add nuts (optional)
If using chopped walnuts or pecans, stir in 1/2 cup at this point. Save a few to sprinkle on top.
Step 6: Bake
Spoon the batter evenly into the 6 muffin cups. Bake at 400°F for 5 minutes, then reduce the temperature to 350°F and bake for 20 minutes more. This two-temp method helps create those domed bakery tops.
Step 7: Cool and enjoy
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm, or let cool completely and store.
Add-In Ideas
These banana muffins are versatile and welcome all kinds of additions. Try:
Chopped walnuts or pecans for that classic banana nut flavor
Mini chocolate chips for a banana bread-meets-cookie mashup
Cinnamon and nutmeg for a warm, spiced twist
Dried cranberries or shredded coconut for something tropical
Storage Tips
Room temperature: Store in an airtight container for up to 3 days.
Fridge: Keep up to 1 week for longer freshness.
Freezer: Wrap individually in plastic wrap and freeze for up to 2 months. Reheat in the microwave for 20–30 seconds.
Serving Suggestions
Pair these muffins with:
A dollop of peanut butter for breakfast on the go
A latte or iced coffee for a café-style treat
Warmed with a drizzle of honey or maple syrup
Final Thoughts
These banana nut muffins are everything a home-baked muffin should be—moist, flavorful, and ready in a flash. Whether you're using up bananas or baking for comfort, this recipe never disappoints. And with its small-batch size, it’s perfect for solo bakers, couples, or small families.
So grab those overripe bananas and give these muffins a try—you might just find your new go-to muffin recipe.
Banana Nut Muffins
Yield: 6 muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
- 1 stick melted butter
- 2 ripe bananas
- 2/3 cup granulated sugar
- 1/2 cup Greek yogurt
- 1 egg
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- Optional: 1/2 cup chopped walnuts or pecans
Instructions
- Preheat oven to 400°F and grease or line a 6-cup muffin tin.
- Mash bananas in a mixing bowl. Stir in melted butter, sugar, Greek yogurt, and egg until smooth.
- Fold in flour, salt, baking soda, and baking powder. Stir until just combined.
- If using nuts, fold them in and save a few to sprinkle on top.
- Divide batter evenly among muffin cups.
- Bake at 400°F for 5 minutes. Reduce heat to 350°F and bake for another 20 minutes.
- Let cool in pan for 5 minutes, then transfer to a wire rack.
Storage: Store at room temperature for up to 3 days, or freeze for up to 2 months.
