These soft jumbo banana nut muffins are extra moist and banana-y! You can make them in one bowl, they use easy ingredients and have options for gluten-free banana muffins and vegan banana nut muffins! They're the perfect snack, and who doesn't love a jumbo banana muffin?
Banana nut muffins are perfect any time of year. I love packing these muffins as a snack for my kids at school--so we eat them year round!
This was inspired by my banana bread recipe on this site.
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Ingredients Needed for Jumbo Banana Nut Muffins
Here are the ingredients you'll need to make jumbo banana muffins. You can find the full list in the recipe card below. As you can see from the image below, these muffins only require a few key ingredients! Likely you have most of them on hand.
- Ripe Bananas - You'll need to use ripe bananas. Like the type that are rotting on our counter each week when inevitably you buy too many bananas! Bananas add both flavor and moisture to this muffin recipe.
- Vegetable Oil - adds intense moisture!
- Egg
- Pure Vanilla Extract
- All Purpose Flour
- Baking Soda
- Salt
- Ground Cinnamon - adds the perfect spice to this banana muffin.
- Chopped Walnuts - see below for variations.
See recipe card for quantities.
Instructions How to Make Jumbo Banana Nut Muffins
Here you'll find the basic steps to make these jumbo banana muffins. See the recipe card for full instructions.
Into a medium bowl mash your bananas with a fork.
Into the bowl of mashed bananas, add your eggs, oil and pure vanilla extract. Mix to combine.
To the bowl, add flour, sugar, baking soda, cinnamon, and salt. Mix.
Fold in chopped walnuts.
Pour into a muffin tin lined with jumbo muffins liners spaced 1 apart and bake. Top with extra walnuts and bake.
Hint: measure your flour properly. Don't use your measuring cup to scoop the flour. This packs down the flour and will make your banana muffins very dry.
Substitutions
Here are some common substitutions you might like for these jumbo banana muffins.
- Flour - use gluten free flour instead of all purpose flour to make this gluten free. I prefer Bobs's Red Mill Gluten Free 1:1 Baking Flour.
- Vegan - the egg can be replaced with ¼ cup unsweetened applesauce to make this recipe vegan.
Variations for This Banana Nut Muffins Recipe
- Nuts - use any type of nut you prefer: chopped pecans, chopped almonds etc.
- Kid friendly - add semi-sweet chocolate chips
If you're looking for banana muffin recipes, check out this bakery style banana muffins recipe or this carrot banana muffins recipe.
Equipment
To make this jumbo banana nut muffins recipe, you don't need any fancy equipment. You can use a fork to mash up your ripe bananas and and simply mix in the rest of the ingredients with a spatula.
I do end up using either an electric stand or electric hand mixer to make the process a bit easier.
You can make this recipe with regular sized muffin liners or jumbo sized. If you use regular size you will get 12 muffins and if you make jumbo you will get 6.
Storage
Store your banana muffins in an airtight container at room temperature for up to 4 days.
These banana walnut muffins freeze well for up to 2 months wrapped tightly in plastic wrap and in an airtight container. Allow the walnut banana muffins to thaw on the counter for about 2 hours before enjoying.
Top tip
Using extremely ripe bananas is key to maximising banana flavor and sweetness. If you don't have ripe bananas, you can place your bananas on a baking tray with the outer skin on and place into the oven at 300 degrees for 15 minutes or until the outer skin becomes browned (it'll look gross but I promise it works!). You can find out more about how to ripen your banana quickly over on this post.
FAQ's About Jumbo Banana Nut Muffins
It's not necessary for this recipe, however if you'd like to prepare your muffin batter ahead of time make sure to put your batter in a bowl and cover it with plastic wrap and store it in the fridge. Use the batter within 1 day.
A thin batter will create a muffin that resembles more of a cupcake because it will be more light and airy. A muffin batter tends to be thicker and results in a more dense texture.
Related
Looking for other recipes like this? Try these:
Jumbo Banana Nut Muffins
Ingredients
- 3 Large Ripe Bananas
- 1 Large Egg At room temperature
- ⅓ cup Vegetable Oil Or any neutral flavored oil
- 1 teaspoon Pure Vanilla Extract
- 1 cup All Purpose Flour See note above about making this banana nut recipe gluten free
- ½ cup Granulated Sugar
- 1 teaspoon Baking Soda
- ½ teaspoon Ground Cinnamon
- ½ teaspoon Salt
- ¾ cup Chopped Walnuts Plus more for topping the muffins.
Instructions
- Line a muffin tray with 6 jumbo muffin liners. Space them out so there is 1 space between each. Preheat oven to 350 degrees F.
- In a medium bowl mash bananas with a fork. Add in egg, pure vanilla extract, and vegetable oil. Mix to combine.
- Add in flour, baking soda, and salt. Stir to combine.
- Fold in chopped walnuts.
- Pour into jumbo muffin liners. Make sure to spread out liners so there is one empty space between. See photo above. Top with more chopped walnuts.
- Bake until a toothpick inserted into the muffin comes out clean. The top of the muffin will lose it's shiny appearance as well.
Lindsey says
These muffins came out great! Everyone at the picnic loved them.
Carli says
Scrumptious scrumptious scrumptious! Blair really knows what she’s doing! Love them!