For years I’ve been searching for a banana bread recipe I could turn to time and again. Something I could make without ceremony, rely on like an old friend. I never seemed to come across one I remained faithful to. Finally I reached for a cookbook I’ve had all my life, James Beard’s Beard on Bread. It’s funny how sometimes the answers we seek are right there in front of us.
My copy of Beard’s book was my mother’s and it’s very well worn. The pages are stiff from spatter, marked here and there with her notes and the binding is coming apart. Beard made his as a loaf but I love to bake individual goodies that are easy to wrap up and take as a mobile snack. Whenever I am baking on a whim and I have no room-temperature butter, I use coconut oil. The muffins came out moist and light, puffed up nicely and had just the right amount of sweetness. I like them plain or spread with peanut or almond butter as a more filling snack. I’m confident I’ve finally found a recipe I can call a “keeper.” 
Banana Nut Muffins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Description
These Banana Nut Muffins are moist and light, with the perfect amount of sweetness and a delightful crunch from walnuts. Ideal for a quick breakfast or snack.
Ingredients
- 2 cups (198 grams) all-purpose flour
- 2 tablespoons ground flax seed
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (114 grams) butter or (105 grams) coconut oil
- 1 cup (190 grams) granulated sugar
- 2 large eggs
- 3 ripe bananas, mashed
- 1/4 cup milk
- 1 tablespoon lemon juice
- 1/2 cup chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a large bowl, combine the flour, ground flax seed, baking soda, and salt. Set aside.
- In another bowl, cream the butter or coconut oil with the sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the mashed bananas and mix until well combined.
- Mix the milk with the lemon juice in a small bowl and let it sit for a minute to sour.
- Gradually add the dry ingredients to the banana mixture, alternating with the soured milk, beginning and ending with the dry ingredients. Stir until just combined.
- Fold in the chopped walnuts gently.
- Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
These muffins can be enjoyed plain or with a spread of peanut or almond butter for a more filling snack. If you don’t have room-temperature butter, coconut oil is a great substitute. They are easy to wrap up and take as a mobile snack. Store in an airtight container for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15
- Sodium: 150
- Fat: 10
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
- Cholesterol: 30
I was looking for a muffin recipe that incorporated bananas, walnuts, and flaxseed. This was a win! I made a couple small modifications – mainly cutting the sugar down to 1/4 cup and adding 1/4 cup honey. I also substituted whole wheat flour in for 1/2 cup of the flour. Thanks for the recipe!
Mmmm…banana nut muffins. I love how you incorporate flax seed into them!
Kelsey, I manage to sneak flax seeds into almost everything these days!