World's Best (and easiest!) Banana Nut Muffins

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)

one egg

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)

DRY INGREDIENTS:

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!

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.

:-)

Final Steps

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.

Enjoy!

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Comments 178 comments

Buster Bucks profile image

Buster Bucks 21 months ago from Sonoma County, California Author

Hi QueenJen!

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!

Buster


QueenJen 22 months ago

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 3 years ago

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 3 years ago

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 profile image

HAnn1027 3 years ago

This is the best banana nut recipe! Thanks for sharing it.


Buster Bucks profile image

Buster Bucks 3 years ago from Sonoma County, California Author

Hi Chabias,

Thanks for your nice note -- you've made my day!

Buster


chabias profile image

chabias 3 years ago

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!


CharronsChatter profile image

CharronsChatter 3 years ago from California

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 profile image

Buster Bucks 3 years ago from Sonoma County, California Author

Hi Suzie,

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!

Buster


Suzie 3 years ago

Have you ever made banana bread in a loaf pan out of this recipe?


Buster Bucks profile image

Buster Bucks 3 years ago from Sonoma County, California Author

Hi Mardiana,

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!

Buster


Mardiana 3 years ago

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 4 years ago

These are the best muffins!! I have to make double batches just to keep them around more than a day!


Buster Bucks profile image

Buster Bucks 4 years ago from Sonoma County, California Author

Hi Nancy,

I'm glad this recipe warranted your first review! Your kind comments have made my day.

Buster


Nancy 4 years ago

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 profile image

cashmere 4 years ago from India

What luck I have two rather ripe bananas at hand...guess what's going to happen to them now! :)


Buster Bucks profile image

Buster Bucks 4 years ago from Sonoma County, California Author

Hi Rachel,

I'm glad the instructions were helpful. Thanks for taking the time to write!

Best regards,

Buster


Rachel 4 years ago

Oh man, these are soooo good! Thanks for all the baking tips also, they really helped!


Johanna Minich 4 years ago

I added chocolate chips because I was feeling decadent. These were absolutely the best muffins ever! Ever!


Buster Bucks profile image

Buster Bucks 4 years ago from Sonoma County, California Author

Thanks, Riane!


rlane 4 years ago

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 profile image

Buster Bucks 4 years ago from Sonoma County, California Author

Hi Brittany,

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!

Buster


Brittany 4 years ago

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 4 years ago

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 profile image

Buster Bucks 4 years ago from Sonoma County, California Author

Hi Cracker,

This recipe makes a dozen muffins. Enjoy!

Buster


cracker 4 years ago

how many muffins does this make


Buster Bucks profile image

Buster Bucks 4 years ago from Sonoma County, California Author

Hi Harmony,

Glad you bookmarked the recipe. Enjoy your muffins!

Buster


Harmony 4 years ago

TOTALLY just bookmarked this recipe and they're in the oven NOW!!! Thank you ; )


Katie & Tyler 4 years ago

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 4 years ago

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 profile image

Buster Bucks 4 years ago from Sonoma County, California Author

Hi Bonnie,

Thanks so much for your kind comments!

Best regards,

Buster


Bonnie 4 years ago

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 profile image

Buster Bucks 4 years ago from Sonoma County, California Author

Hi Juel,

Yes, you can leave out the nuts and they're still be fantastic muffins.

Good luck!

Buster


Juel 4 years ago

One questions before I trying making them...Can I leave out the nuts? My son is allergic.


Buster Bucks profile image

Buster Bucks 4 years ago from Sonoma County, California Author

Hi OrchidBarbara,

Thanks so much for your kind comments!

Warmest regards,

Buster


OrchidBarbara 4 years ago

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 profile image

Buster Bucks 4 years ago from Sonoma County, California Author

Hi Nickie,

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.

:)

Warmest regards,

Buster


Nickie 4 years ago

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 profile image

Buster Bucks 4 years ago from Sonoma County, California Author

Hi jkean,

Glad to hear your "boys" enjoy these muffins!

;)

I think white chocolate would make a fantastic addition.

Best regards,

Buster


Jkean 4 years ago

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 profile image

Buster Bucks 4 years ago from Sonoma County, California Author

Hi Lisa,

Yes, these would be great with coconut and macadamia nuts.

I'm glad you enjoyed the muffins. Thanks for taking the time to write.

Buster


Lisa 4 years ago

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 5 years ago

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 5 years ago

I was a little skeptical, but this is as easy as it sounded, and as good as stated! Keeper recipe, thanks!


Buster Bucks profile image

Buster Bucks 5 years ago from Sonoma County, California Author

Hi Rae,

Your additions sound great! I'm glad you enjoyed the recipe.

Best regards,

Buster


Rae 5 years ago

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 profile image

Buster Bucks 5 years ago from Sonoma County, California Author

Hi Ash,

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 --

Buster


ash 5 years ago

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 profile image

Buster Bucks 5 years ago from Sonoma County, California Author

Hi Shilpa,

Thanks for telling me about your success! This recipe really does make knock-out muffins.

Best regards,

Buster


Shilpa 5 years ago

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 5 years ago

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 profile image

Buster Bucks 5 years ago from Sonoma County, California Author

Hi Amy,

Thanks for your wonderful comments. You've made my day!

Buster


Amy 5 years ago

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 profile image

Buster Bucks 5 years ago from Sonoma County, California Author

Hi Elmer,

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!

Buster


Elena 5 years ago

Thanks for sharing all of those most important details! You're tops!


Elmer 5 years ago

Could you make printable versions of recipes? ... that can be printed out without all the ads and headers?


Buster Bucks profile image

Buster Bucks 5 years ago from Sonoma County, California Author

Hi Ruth,

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.

:-)

Best regards,

Buster


Ruth 5 years ago

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 profile image

Buster Bucks 5 years ago from Sonoma County, California Author

Hi Sam,

This recipe really does make incredibly moist muffins.

Thanks for your kind comments!

Best regards,

Buster


Sam 5 years ago

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 profile image

Buster Bucks 5 years ago from Sonoma County, California Author

Hi Samidel,

Your message has made my day!

Best regards,

Buster


Samidel 5 years ago

I love this recipe!!! Thanks so much! Even my 9 yr old picky eater enjoyed! :)


Buster Bucks profile image

Buster Bucks 5 years ago from Sonoma County, California Author

Hi Kelly,

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!

Best regards,

Buster


Kelly 5 years ago

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 profile image

Buster Bucks 5 years ago from Sonoma County, California Author

Hi kraftystue,

The recipes makes a dozen muffins. Let me know how that raw sugar works out!

Thanks for taking the time to write.

Best regards,

Buster


kraftystue 5 years ago

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 profile image

Buster Bucks 5 years ago from Sonoma County, California Author

Hi dobo700,

Good luck with the muffins this weekend. Thanks for taking the time to write.

Best regards,

Buster


dobo700 profile image

dobo700 5 years ago from Australia

Thanks you so much for the wonderful recipe! I will give this a go this weekend and let you know how it goes.


Buster Bucks profile image

Buster Bucks 5 years ago from Sonoma County, California Author

Hi Rafiel,

I think your customers will be very happy with this muffin recipe. Thanks for taking the time to write!

Best regards,

Buster


rafiel 5 years ago

This recipe sounded great so I am making them now to serve at my little coffee shop tomorrow morning. Just got them into the oven!


Buster Bucks profile image

Buster Bucks 5 years ago from Sonoma County, California Author

Hi Lynn,

Yes, I'd love your mother's recipe! I'm always trying new things in the kitchen. It's my favorite hobby.

The blueberry muffin recipe I'm trying to work out uses buttermilk, and butter.

Thanks,

Buster


Lynn 5 years ago

I LOVE blueberries and blueberry muffins! I use my late mother's recipe which is very old. Butter and buttermilk in it, a very good recipe if you want to try it. Lynn


Buster Bucks profile image

Buster Bucks 5 years ago from Sonoma County, California Author

Hi Lynn,

I go by "Buster" on my hubpages, so no problem. Our dogs are a part of the family, as any pet owner knows.

:-)

Please do click around and read some of my other hubs. I'm working on a new blueberry muffin recipe, which I hope to publish in the next few days.

Best regards,

Buster


Lynn 5 years ago

Hi Buster,

And now that I checked out your Hubpages and see I am calling you by your dog's name, I feel a little funny!But if you love your dog as much as I love mine and all my animals, then that's probably ok. As a matter of fact, she just got a bite of the banana nut muffins I just made and we both agree they are STUPENDOUS! No trouble getting them out of my pan, I think I'll just bring mine to school tomorrow to bake them in. I'm glad I came across your page, have to check out the rest.

Lynn


Buster Bucks profile image

Buster Bucks 5 years ago from Sonoma County, California Author

Hi Lynn,

Two possible solutions for the problem of getting muffins out of the tin:

1. Did you wait too long? I think muffins should be removed from the tin after about 5 -- 10 minutes (though they do need that "settling" period.) If you wait till they've cooled, they become really difficult to get out.

2. Yes, it could be old pans. If so, then I think your idea of greasing and flouring the muffin tins is definitely the way to go.

Feel free to write again if you have more questions. Good luck with your muffins!

Best regards,

Buster


Lynn 5 years ago

Thanks Buster! Actually, we are making them for a staff lunch Tuesday and since we're off Monday, I was going to make them at home and bring them in. Then I found your recipe. I think I'll make some later today for us at home and then make the ones for the staff lunch Tuesday as you suggest. Can't wait to try them. One more question: last time we made cupcakes for a staff lunch, we sprayed with Pam and they were still hard to get out. It's possible it was the old pans, but I'm wondering if it would be better to grease with shortening or butter or stick to Pam? Thanks. Lynn


Buster Bucks profile image

Buster Bucks 5 years ago from Sonoma County, California Author

Hi Lynn,

Like you, I think homemade cakes taste better the next day. However, muffins are at their peak fresh from the oven.

If it is at all possible to make the muffins right before work so you can take them in while they're warm, you'll have the tastiest muffin possible. However, they're still good the following day, though the texture isn't quite as light, and the tops will no longer be crunchy.

Good luck with your muffins, and thanks so much for writing to me.

Best regards,

Buster


Lynn 5 years ago

I just found this recipe and need to ask a question. I am going to make them for work and normally I would make them the day before because I have found with my cake and muffin recipes, they get moister and taste better the next day. This recipe says they are best right out of the oven. So which way should I do it??


Buster Bucks profile image

Buster Bucks 5 years ago from Sonoma County, California Author

Hi Christian,

I loved your note! I started cooking when I was really young, too. I'm glad you liked the muffin recipe.

Thanks so much for taking the time to write. You've made my day.

Best regards,

Buster


christian 5 years ago

hello,

i was always trying to find homemade muffin recipes, i dont think the box one are good, but i have always gotten recipes that turn out gross looking and average. Yours was by far the best homemade recipie for muffins i have ever made. i am a young cook, 13 years old, trying become a great cook by just practicing off of others peoples recipes from what they found where good. Thanks again for the recipie.

-christian


Buster Bucks profile image

Buster Bucks 5 years ago from Sonoma County, California Author

Hi Kate,

The best part of baking something yummy is sharing them with friends and neighbors.

Thanks for taking the time to write. I'm glad your muffins were a hit.

Best regards,

Buster


Kate 5 years ago

Just made these and shared them with my neighbor. Fantastic recipe - thanks!


Buster Bucks profile image

Buster Bucks 5 years ago from Sonoma County, California Author

Hi Lin,

I hope those muffins turned out great for you! I think that chocolate chips are a great addition.

Best regards,

Buster


Lin 5 years ago

just popped these into the oven and have to admit I can't wait to taste! i doubled the recipe because i had 4 overripe bananas and had already made banana biscotti which was good but my family wanted muffins this time. I didn't want to make typical banana muffins and the strong coffee ingredient sounded good. I didn't have 2 cups of nuts so i added 1 cup of nuts and 1 cup of chocolate chips. Coffee, cinnamon, chocolate and banana...I think it's a winner even before tasting! Thanks for being detailed of how to mix ingredients, etc.


Sam 5 years ago

Thank you so much for the detailed instruction. I have tried many recipes but nobody ever makes an attempt to point the finer points in baking and you DID IT!!! every art is all about mastering these subtle things and because of you I dint have to go to a baking class to learn :-) HATS OFF !

I wonder if I can replace Ener G egg replacer as a substitute for eggs and reduce the sugar quantity to make it more healthy.

This time around I did replace it with oil and added flax seed. The finicky eater - my hubby came for seconds, thirds...... need I say anything else :-)


Buster Bucks profile image

Buster Bucks 5 years ago from Sonoma County, California Author

Hi Crystal,

So glad you enjoyed the recipe! Thanks for taking the time to write to me.

Warmest regards,

Buster


Crystal Gracia 5 years ago

I just saw your recipe yesterday.. & tried it today..

OMG they really are the best!!!

& the step by step you gave was soo helpful.

Very easy to follow..

Thank You!


Buster Bucks profile image

Buster Bucks 5 years ago from Sonoma County, California Author

Hi Monica,

First, I'm so glad you're enjoying this recipe!

Yes, you'd use the same recipe to make strawberry muffins. However, after you (very lightly) mash the strawberries, you'll want to pour off any juice that has accumulated. A *little* juice is fine, but if you have a lot (like with very fresh strawberries, or those that have become slightly soft) you'll end up with pink muffins... which might not be so bad! ... but I think I prefer seeing bits of strawberries inside of standard-colored muffins. Good luck, and Happy Easter!

Buster


Monica 5 years ago

Hi There,

I posted a couple of months and I wanted you to know that this has become my "go-to" banana muffin recipe. Everybody loves them! I've made them just as listed here and with chocolate chips and each time they're perfect. Just wondering, would you suggest following the same procedure above for strawberry muffins? I've never tried making them, and wanted to try something different for Easter. Any suggestions (or do you have a recipe)? Thanks!


Happy baker 5 years ago

Thank you for sharing.... they are fantastic!


Christie 5 years ago

I am making these as i type... just tasted the batter... YUMMM!!


Buster Bucks profile image

Buster Bucks 5 years ago from Sonoma County, California Author

Hi Ireen,

I think I prefer using 2 bananas, too. They provide more banana flavor, of course, but I think the muffins are moister, too.

Thanks so much for taking the time to write!

Buster


Ireen 5 years ago

Thank you so much for the awesome recipe. I made this twice this week. I used 2 bananas on the first batch, and only 1 on the second (because I'm out of bananas). I prefer the 1st batch...but either way, you're right! No leftover! Again, thanks!


Buster Bucks profile image

Buster Bucks 5 years ago from Sonoma County, California Author

Hi Deja,

I had to laugh when reading your comment. No offense is intended, of course... but you haven't made this recipe.

When you use the recipe as written above, then drop me a note. I'd love to hear from you!

Best regards,

Buster


Deja 5 years ago

Well, I made quite a few substitutions: 1 tablespoon of vanilla, 4 bananas, 1/2 c brown sugar, a little orange zest, 1 1/2 c walnuts, added another 1/2 c of flour, left out the nutmeg, and a bit of applesauce.

They turned out alright- I think I need to wait until my bananas are over-ripe and try again, although the texture, etc. is right on spot.


katie 5 years ago

thanks sooo much they turned out DELICIOUS!!!! My picky 5 year old sister LOVED them!! :)


azure_sky profile image

azure_sky 5 years ago from Somewhere on the Beach, if I am lucky :)

Love your hubs...even though they are making my stomach growl:) Guess that I will have your fluffy pancakes tonight and make your awesome Banana Muffins in the morning:)


Kimi 5 years ago

You have got to be kidding!!! INSANE, yumtastic and -dare I say- MAN CATHING level of scrumptious!!!! THANK YOU TIMES A TRILLION! Can you tell I liked them???

tee hee hee


brownbear 5 years ago

I consider myself an averagely talented baker. Single guy,so nuff said. I thought what the hell, this recipe seems pretty standard. The spraying of the pam was what MADE it, nice finish. Used toasted Grenoble walnuts, it rocked. Has some friends over for coffee, and guess what? not a single muffin left. Thanks!!


Leah 5 years ago

Buster,

I was so excited to make your muffins. I followed your instructions to a tee. I added the wet ingredients to the dry and realized I had not mixed the dry! Ugh! So I had to fold a few more times. However, you are right, they are scrumptious. My college kids came home and loved them. I am going to make another batch and remember to mix the dry! Thanks for great recipe!


Amy  5 years ago

The muffins are sooooo good! The sugar on top really makes a difference. I did the 1st batch regular, without the sugar. I put it on the second batch, they came out looking like a professional bakery made them! The sugar layer on top makes a difference in not only taste, but appearance


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Buster Bucks 5 years ago from Sonoma County, California Author

Hi Monica,

If your muffin tin is shallow, I would begin checking them after about 15 minutes. You will probably need to let them bake for another few minutes, but if your oven runs hot... they could be ready in 15 minutes.

After about 15 minutes, check for doneness by inserting a toothpick -- if it comes out clean, then you're good to go. If you see wet batter, then let them bake for a little while longer.

Good luck!

Buster


Monica  5 years ago

Hi! I'm going to try making these this weekend. However, I'd like to try making them in my heart-shaped muffin mold. They're equivalent in diameter to a large muffin mold, but smaller in or "shorter" in depth or volume. Any suggestions or modifications you would make to the recipe or baking time?

I truly appreciate your help!

Monica


Buster Bucks profile image

Buster Bucks 5 years ago from Sonoma County, California Author

Hi Annie,

I've never tried to quadruple the recipe. The concern I have is this: by the time you quadruple it, it's going to be difficult to mix the wet and dry ingredients in the gentle way I describe. Even if you have a really large bowl...

Here's what I would do for your bakesale: double the recipe, and bake them. Then make a second batch (which you double) then bake the second batch. This will give you the four batches, and I know you'll be able to do the mixing correctly with the two doubled batches.

I hope this helps -- and good luck with your bakesale!

Best regards,

Buster


Annie 5 years ago

Hi!

Most awesome muffins ever! I discovered this recipe nearly a year back, and have been a fan of this along with my entire family!

I have a quick question - I'm volunteering at a bakesale this weekend, and need to make around 4 batches; is it okay to quadruple the recipe? My mom says it should be okay if the recipe CAN be doubled...as you've developed it, I think you would know better!

Do let me know..thanks :)


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Buster Bucks 5 years ago from Sonoma County, California Author

Hi Linda,

Glad to know this recipe is now in your Tried And True file, and thanks for taking the time to write. It means a lot to me.

Best regards,

Buster


Linda 5 years ago

Just pulled these out of the oven, and I love the taste. I left out the coffee and the nutmeg, as I dont like either one, and they still taste great. These will go in my tried and true file. I'm sure the grandkids will love them...as well as the adults. thanks for such a detailed recipe!


Buster Bucks profile image

Buster Bucks 5 years ago from Sonoma County, California Author

Hi Nan,

Glad to hear you still enjoyed them. One of the best parts of cooking is that our "mistakes" are often pretty darn good.

:-)

Thanks for taking the time to write --

Buster


Nan Munn 5 years ago

I messed up, added the sugar last,mixed them too much, and they are still awesome!!Thanks!!


Buster Bucks profile image

Buster Bucks 5 years ago from Sonoma County, California Author

Hi Jenn,

Thanks for the kudos, and I'm so glad they turned out for you. I admit that the technique sounds odd, but it certainly works!

Enjoy those muffins.

All the best,

Buster


Jenn H. 5 years ago

Just took them out of the oven & started w/one, then two.. I figured I'd leave the kitchen so I wouldn't eat another & let you know how DELISH these muffins are!! They are AWESOME!! I must say was a bit leary on the "trick" but it worked perfectly - KUDOS ON THE PERFECT MUFFIN!!!


Buster Bucks profile image

Buster Bucks 5 years ago from Sonoma County, California Author

Hello Chris, Yajaira,Kristin, Vi and Rosemary!

(Sorry for the delay in responding -- I've been out of the country.)

Thanks for taking the time to write to me. Rosemary? Thanks, particularly, for blogging about the recipe and including a link to my article!

Best regards,

Buster


Rosemary ONeill 5 years ago

Not only did I make these and devour them, but I wrote my own blog about them: http://rosemary.user.livecloud.com/displaycontent/...

I'd advise everyone not to skip the sugar on top. It creates a wonderful crispiness that's unique.

Thank you so much for posting this recipe!


Vi Blanchard 5 years ago

I have tried for 50 years to make a moist and delicious banana nut muffin and they have always come out too dry. I followed this recipe and they came out absolutely moist and delicious. The only thing I did different was that I did not put the sugar on top. They are still great. Thank you


Kristin 5 years ago

All I can say is WOW!!! I took them out of the oven and let them cool a bit and decided to taste one and had to have 2...I'm thinking about grabbing another! LoL All I can say is THANK YOU! I've been trying to find that perfect recipe and I've tried over and over again and they always come out either dry or just to heavy! These are WONDERFUL!!! Printing your recipe and keeping it for LIFE!


Yajaira 5 years ago

These muffins are truly the best!!!!they taste so deliciously awesome!!!


Chris 6 years ago

These are very moist and delicious! I used a muffin-top pan and this recipe yielded 12 muffin tops baked at 325 degrees for 9-10 minutes.


Lee Ping 6 years ago

I am going to try this!!! :)


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Buster Bucks 6 years ago from Sonoma County, California Author

Hey Hay!

So glad the instructions made it easy -- enjoy your muffins.

Best regards,

Buster


Hay 6 years ago

Thank you soooo much! I am not a cook and usually find someway to screw up a recipe but I just made these and they are absolutely perfect. Thank you again!


Buster Bucks profile image

Buster Bucks 6 years ago from Sonoma County, California Author

Hi Brin,

Thanks for taking the time to tell me about your experience with this recipe. It really is a keeper!

All the best,

Buster


Brin 6 years ago

This is the 8th time Ive made these muffins..whenever Im making them, the kids' friends ask to come over to devour them!! Thanks for the best muffin recipe Ive ever made!!


jennifer 6 years ago

wow!!! this is the first time my muffins are this delicious!thank you so much!


Denise 6 years ago

Sounds great. I'm going to have to try this recipe.


Karen  6 years ago

I thought these were great...I skipped the nutmeg as I do not like it. They only thing I would do different next time is skip the cinnamon. It overpowered the banana flavor. Very moist and nice muffins. I added a crumb topping of butter, flour and sugar. Makes them pretty and I like the crumbs.


Buster Bucks profile image

Buster Bucks 6 years ago from Sonoma County, California Author

Hi tony,

They say you're a "real" cook when you're able to improvise, as you've done with your muffins. Loved the possibilities you listed, particularly candied ginger and dried pears... I think those would make a great combination for a muffin.

Thanks for taking the time to write --

Buster


Tony 6 years ago

Just a great easy recipe!! I've been disappointed with the banana nut bread I've been making so thought to switch to muffins.

Loved the technique suggestions

We had a few walnuts and pecans in the cupboard - not enough for the recipe but a batch of dried cherries made up the cup quantity - so I put them in - just great!! Now the question is - what else will we put in - mini chocolate chips? Raisins ? Dried pears - candied ginger ?

Thanks


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Buster Bucks 6 years ago from Sonoma County, California Author

Hi Alyssa,

I think a cup of chocolate chips would make a great addition. Glad to hear you're the office favorite.

;-)

Thanks for taking the time to write to me!

Buster


Alyssa  6 years ago

Thanks for the awesome recipe! I took them to work and now I'm the office favorite. I also added about a cup of chocolate chips - made them even better!


Sasha Young 6 years ago

Absolutely delicious muffins. So flavorful and moist. Thanks for the recipe.


Mary 6 years ago

Absolutely wonderful muffins and so easy! Thanks!!!


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Buster Bucks 6 years ago from Sonoma County, California Author

Hi Kevin,

Glad they turned out for you. I like that sour cream idea.

Thanks so much for writing --

Buster


kevin gilmore 6 years ago

Just made these muffins and they are really fantastic! great tips for using the two bowls. i'm always fumbling with the wet ingredients - trying to get them into the dry in a quick manner. seems obvious to use two bowls but sometimes it takes a mention to get it...

one addition to the recipe though - i used sour creme for half the portion of milk. wow. yum.


Buster Bucks profile image

Buster Bucks 6 years ago from Sonoma County, California Author

Hi Jenny,

Yay! Glad you received compliments, and you're right -- these are even better than what you can find at a top-flight bakery.

Thanks so much for writing --

Buster


jenny 6 years ago

I just made these, my 2nd time baking muffins. I'm so pleased! They taste better than the ones I used to buy at the store. Mmm they're so delicious, and I even got compliments! Thank you!


Buster Bucks profile image

Buster Bucks 6 years ago from Sonoma County, California Author

Hi Agustina,

Muffins are best the day they're made.

However, these will still be good the following day. A suggestion: after you make them, let them cool slightly, then cover them with cling wrap. That will help them retain moistness. If you have a microwave at work, then pop them in the microwave (6 at time) for about 45 seconds. They'll taste (almost) as good as when they first came out of the oven.

Good luck, and thanks for writing.

Buster


Agustina 6 years ago

ok, all these people can't be wrong! I'm making the muffins tomorrow tonight for an office breakfast on thursday while watching Argentina - Korea world cup game :) will they stay fresh overnight? hope so!


Buster Bucks profile image

Buster Bucks 6 years ago from Sonoma County, California Author

Hi Sophia,

In the UK, "vanilla essence" is an imitation vanilla. Try to find "Bourbon vanilla extract". Online I've read that "Madagascar Bourbon Vanilla Extract" is very good. It will work great in this recipe. However, if all you can find is "vanilla essence" then go ahead and use it!

In the UK, "baking soda" is called "bicarbonate of soda" -- and yes, you'll need to use it to make this recipe.

Here's the quick reasons: baking soda leavens muffins via a chemical reaction (the acids in buttermilk and the baking soda AKA bicarbonate of soda) and the baking powder leavens via HEAT from your oven. You want both leavenings to make these muffins as light and moist and airy as possible.

Good luck! And thanks for writing --

Buster


sophia 6 years ago

Hi Buster,

I cant wait to try your recipe but have 2 quick questions. 1. Do you mean vanilla essence? (sorry i'm a rookie to baking!) and 2. Is it okay to not use baking soda? I've not been able to find them despite going to a few stores.

thanks!


Buster Bucks profile image

Buster Bucks 6 years ago from Sonoma County, California Author

Hi Karen,

Thanks for taking the time to write! Glad to hear you enjoyed the muffins.

Buster


Karen Johnson 6 years ago

YUM! This was absolutely the best banana nut muffin I have ever had! Moist, tastey, delicious

I followed the recipe with the following changes: used 3 bananas (this made 2 cups of wet ingredients so I didn't add any milk/buttermilk, but I added 2 tsp. of lemon juice to give it the buttermilk sourness)

Eliminated the nutmeg because we don't love it at our house.

Sprinkled muffin tops with sugar in the raw instead of regular sugar.

Thanks for the fabulous recipe!


Buster Bucks profile image

Buster Bucks 6 years ago from Sonoma County, California Author

Hi Susie,

I hope your dad enjoyed those muffins! If you get a chance, let me know how they turned out.

Thanks for taking the time to write --

Buster


Susie 6 years ago

Thanks so much for the interesting and creative writing and great recipe. My first batch is in the oven as we speak. I love to bake and this one smells like a keeper. Making them for my dad...he loves banana nut. Thanks again. :)


lisa 6 years ago

I have lactose intolerance, and lactaid doesn't help all that much anymore. Also, I have this compulsiveness that hasn't ever allowed me to feel comfortable with lumpy batter. I have heard not to overmix, but just can't leave the lumps. So, I used melted butter flavored crisco and a tablespoon of water (don't drink coffee). I stirred about 12 time, couldn't stop myself. They look great, and smell wonderful. They are fantastic tasting. You have made a believer out of me!


Nesli 6 years ago

GREAT muffins! Very moist and delicious. My husband and kids loved them. I think cinnamon and nutmeg gave a good touch. I saved the recipe. Thank you!


Buster Bucks profile image

Buster Bucks 6 years ago from Sonoma County, California Author

Hi PM,

Thanks! I'm so glad you enjoyed them.

:-)

Buster


PM 6 years ago

Excellent recipe, went on line, found this one, made them up in next 30 min. and 6 are gone already. Didn't have pecans, so used walnuts, next time I'll try pecans. Thanks again for sharing, loved the added cinnamon & nutmeg. Sooooooooooo good


Genesis 6 years ago

Love this recipe...do you have any other muffin recipes, like blueberry?


maytownturners 6 years ago

These are really good! and easy! I made jumbo size to sell at a little shop. They went fast! Thanks!


Buster Bucks profile image

Buster Bucks 6 years ago from Sonoma County, California Author

Thanks for writing Crystal. I'm glad to see you forged ahead when you realized you'd left out the sugar. Being in the kitchen is about learning, right?

:-)

Am glad to hear they turned out yummy for you.

Buster


Crystal L 6 years ago

great recipe! loved it.. i forgot to add the sugar in the dry ingredients and remembered after i mixed my dry and wet together, so i added it then. i also added mini chocolate chips in the last half of batter, VERY good! writing this one down, thanks! :)


Buster Bucks profile image

Buster Bucks 6 years ago from Sonoma County, California Author

Hi Jean,

I'm working on some new recipes right now. If you'll click "Follow Buster Bucks" at the top of the page, you'll get an email when I post more recipes.

By the way, thanks for letting me know about all the kudos you're getting from your family!

Buster


Jean Allen 6 years ago

I just made these muffins - they are incredible - my family cannot stop raving about them. I am on a diet so I did not taste them, but I will at some time. Thank you, thank you, thank you. Do you have any more incredible recipes like this?


Buster Bucks profile image

Buster Bucks 6 years ago from Sonoma County, California Author

Hey Beat,

Let me know how they turn out. I suspect that your substitutions will work great! You're right -- there's a particular aroma to a batter that has come together well.

Thanks for writing --

Buster


beatnikbongo 6 years ago

my muffins are baking as we speak! smell so good! I used a small individual activia vanilla yogurt instead of milk or buttermilk, 3 bananas, and starbucks instant espresso powder. I have baked a lot and can always tell a good batter by the smell of it. Great tip on the coffee! I can't wait to tuck into these!!! THank you!!


Buster Bucks profile image

Buster Bucks 6 years ago from Sonoma County, California Author

Hi Pam,

So glad to hear you're enjoying the muffins! Thanks so much for taking the time to write.

Warmest regards,

Buster


Pam 6 years ago

All I can say is WOW, WOW, WOW!!! The only thing I changed was using Stevia. I used frozen bananas....I thaw them and then peel. These muffins came out moist, sweet and wonderful! Yes, the method is the key. I'd never taken the time to do your suggestions in the past and did this time and...WOW


Buster Bucks profile image

Buster Bucks 6 years ago from Sonoma County, California Author

Hey there,

I had to ask my sister about this -- she says bananas should be peeled before they're frozen. However, she thinks that you can still use these bananas once they've defrosted.

I will add this: "yuck" (your word, not mine) to describe those bananas makes me wonder about their condition. If the banana has turned primarily black (I mean -- there's far more black than yellow) then I wouldn't use them out of the freezer.

Good luck! (And if you care to, would you write back to me with your results? I would love to know if this recipe still works using frozen overripe bananas.)

:)

Buster


Beemer's Mom 6 years ago

I have been loading my freezer with the bananas that no one wants to eat because they are way overripe - partially black on the skin....you know that look, yuck. So now I want to make your muffins with these frozen bananas (skin is still on for freezing). Will this turn out or will I be wasting all my other ingredients?

Regards


Buster Bucks profile image

Buster Bucks 7 years ago from Sonoma County, California Author

Hi Cammy,

Great! I love this recipe... and they don't last long around my house, either.

Thanks for taking the time to write -- it means a lot to me.

Buster


Cammy 7 years ago

Hi Buster! I made the muffins about a week or so back, sorry that I didn't check back here earlier, made half the measurement and got 5 beautiful muffins! I gobbled two right away, hot as they were lol. Glad to say the remaining 3 didn't last long either, thank you for a wonderful recipe, it's now my official go-to recipe for whenever I crave banana-nut muffins! Thanks also for taking the effort to make your explanation on how to make them so interesting to read, I had so much fun following the details!! Hahah :D You totally rock!!


Buster Bucks profile image

Buster Bucks 7 years ago from Sonoma County, California Author

Hi Cammy,

This recipe make one dozen muffins.

If you care to, let me know how they turn out.

All the best,

Buster


Cammy 7 years ago

Hello! This looks like a really great recipe, and am planning to make them...how many muffins would you get from the measurements you specified? Thanks!


Buster Bucks profile image

Buster Bucks 7 years ago from Sonoma County, California Author

Hi Tina,

So glad you're enjoying them. It really is an easy recipe once you understand how to do it.

Thanks for taking the time to write!

Buster


Tina 7 years ago

I just made these and I'm enjoying one now! I'm no cook and I found your recipe by searching "best banana nut muffins". Even though I added 5 bananas ( I like banana flavoring)they still turned out absolutely wonderful! Definitely a recipe that I'll keep (I'm starting my collection). Thanks for sharing.


Buster Bucks profile image

Buster Bucks 7 years ago from Sonoma County, California Author

Hi Suzie,

I think the coffee enhances the taste of the nuts (either walnuts or pecans.) Some people can't taste it (and maybe it is in my imagination) but I always have coffee on hand, so I always use it.

:-)

As I mention in the recipe, you can use water instead and they'll still turn out great.

Thanks for taking the time to write.

Buster


Suzie Parker profile image

Suzie Parker 7 years ago

Hi Soni

I'm curious to know why you put coffee in the muffins? Does it enhance the taste of the muffins?


Buster Bucks profile image

Buster Bucks 7 years ago from Sonoma County, California Author

Hi Jeff,

Glad you enjoyed them; they really are easy to make.

:-)

Thanks for taking the time to write.

Buster


Jeff H 7 years ago

Very nice buster my family & I really enjoyed them!!!! Easy very easy to make TYVM


Buster Bucks profile image

Buster Bucks 7 years ago from Sonoma County, California Author

Hi Ashley,

I'm so glad they turned out yummy for you. Once you get the trick, they're a snap to make.

Thanks for taking the time to write!

Buster


Ashley Mc 7 years ago

WOW! Thanks you so much for the wonderful recipe! I am a novice cook (and have the burns to prove it!) and followed your well-written out directions and YUM! I am chewing as I type! I am taking these to some friends and family and know they will love them! Thanks for sharing your secrets! ;) I really appreciate it!


Buster Bucks profile image

Buster Bucks 7 years ago from Sonoma County, California Author

Hi Victoria,

Yay! I'm glad to hear your story. Homemade ones can be made in just about the same about of time as the box kind, and they certainly do taste better.

Thanks so much for taking the time to write --

Buster


Victoria Gerdes 7 years ago

I just made the muffins, and they are great and really moist! I made mini sized ones, but they still came out delicious. I never made homemade muffins before, just the box kind, but now i will always follow your recipe. THANKS!


Buster Bucks profile image

Buster Bucks 7 years ago from Sonoma County, California Author

Hi Kira,

Thanks so much for taking the time to let me know how your muffins turned out. I hope they're a hit at your friend's beach party!

Warmest regards,

Buster


Kira 7 years ago

My muffins just came out of the oven, and as promised they are so delicious and moist! I am bringing them as a surprise for my friend's beach party and she is going to love them. Thank you so much! They are also very flavorful. I did leave dry bits of flower in the batter here and there, and there is no evidence of that now that they're baked. Thanks again. Will keep this recipe for future use!


Buster Bucks profile image

Buster Bucks 7 years ago from Sonoma County, California Author

Hi Tracey,

I'm so glad you enjoyed them. It's interesting that these muffins are about technique, rather than ingredients... you'd sort of imagine it would be the other way around. Anyhow, thanks for writing!


Tracey  7 years ago

Thank you sooooooo much. I've tried so many different ones that they say are amazing and really turn out crappy. I just made these and they turned out wonderful. thank you again:o)


jessel jade valenzuela 7 years ago

hi..... i didn't tried it yet but i will, thanks for the info.... i love to try it

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