Banana nut muffins


The basic muffin recipe plus bananas and nuts.


3 c flour (all purpose)
1 t butter (unsalted, softened, plus some more for greasing tins)
1⁄2 t salt
1 c brown sugar (packed)
2 egg (large)
1 1⁄2 c yogurt (plain, low fat)
1⁄2 t nutmeg (ground or grated)
4 banana (medium sized browning bananas, diced)
3⁄4 c walnut (shelled walnuts, chopped)


  1. Preheat oven to 375°F.
  2. Whisk together flour, baking powder, baking soda, salt and nutmeg in a medium sized bowl and set aside.
  3. Cream together the butter and brown sugar using an electric mixer. Mix on a medium-high speed until it is light and fluffy (2 minutes). One at a time add your eggs, beat well after each one.
  4. Beat in half the dry ingredients into the butter mix. Then beat in one third of the yogurt. Beat in the remaining ingredients in two more batches and alternating with the yogurt, until incorporated. Fold in the diced bananas and walnuts.
  5. Grease a 12 cup muffin tin, coating lightly with the butter. Divide batter evenly. Bake 25-30 minutes, until the muffins are a golden brown in color. Allow to cool out of the muffin tins for 5 minutes before eating warm


Oven rack needs to be placed in the lower-middle position.

For a cinnamon top, combine a mixture of 1/2 cup granulated sugar and 2 teaspoons ground cinnamon. Dip the tops of your warm muffins in some melted butter then in your sugar mix.

12 servings
Preparation time
Cooking time
Total time
45 minutes