Banana Nut Muffins

My kids LOVE muffins! It is one of their favorite things to have for breakfasts and snacks, probably because of all of the varieties!!

Last week, I was on a mission to use up some more bananas from my freezer. Those things stock up in my freezer quite quickly if I don’t stay up on it!

Anyhow, I whipped these up and since I had some extra pecans on hand, I decided to make banana nut muffins. My kids LOVED the added crunch from the pecans and these were a big hit. My hubby enjoyed them for his breakfast, and my youngest son even asked for one for his dessert after dinner, haha!

These would make great breakfast/snacks on the go and they even freeze perfectly!


Banana Nut Muffins


  • 3/4 cup sugar
  • 1/2 cup vegetable oil
  • 3 bananas
  • 2 eggs
  • 2 cups flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 cup pecans, chopped (you can also use walnuts, my family prefers pecans)



  1. Preheat oven to 350 and grease/paper line and muffin tray.
  2. In a medium bowl, combine the sugar and vegetable oil.
  3. Add in the bananas and mash until desired consistency is reached.
  4. Add in the eggs.
  5. In a separate bowl, combine the flour, baking soda, and baking powder.
  6. Slowly add dry ingredients to wet mixture and stir until just combined.
  7. Add in the vanilla extract.
  8. Fold in the chopped nuts.
  9. Divide batter into muffin cups and place tray in oven.
  10. Bake for about 25-30 minutes.
  11. Remove from oven and serve OR allow to cool entirely before freezing!

Banana Nut Muffins

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