About This Recipe
I’ve always believed that muffins are just little bundles of comfort, and this Jumbo Banana Nut Muffins Recipe is no exception. These big, bakery-style beauties remind me of the ones I used to sneak from the local café during my college days — soft, moist centers with those tall, golden-brown tops and just the right amount of crunch from the toasted walnuts.
Fast forward to now, I make them in my own kitchen, and honestly, they’re even better homemade (and more budget-friendly too!). They’re perfect for slow weekend mornings with Sultan or for meal-prepping a cozy breakfast for the week.
Fast forward to now, I make them in my own kitchen, and honestly, they’re even better homemade (and more budget-friendly too!). They’re perfect for slow weekend mornings with Sultan or for meal-prepping a cozy breakfast for the week.
Tools for Jumbo Banana Nut Muffins
For this bakery-style Jumbo Banana Nut Muffins Recipe, you’ll need a jumbo muffin pan, mixing bowls, and a whisk or mixer. I’ve linked some reliable tools that make prep simple—great quality and often on sale. An ice cream scoop helps portion the batter evenly for those perfect muffin tops!
Ingredients
3 ripe bananas (mashed)
½ cup brown sugar
¼ cup white sugar
½ cup unsalted butter (melted and cooled)
2 large eggs (room temp)
1 tsp vanilla extract
¼ cup milk (room temp)
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
½ tsp cinnamon (optional)
¾ cup chopped walnuts
Extra walnuts for topping
Instructions
Step 1
Preheat your oven to 375°F (190°C). Grease a jumbo muffin tin or line with jumbo muffin liners.
Step 2
In a large bowl, whisk together the mashed bananas, both sugars, melted butter, eggs, vanilla, and milk until smooth.
Step 3
In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
Step 4
Gently fold dry ingredients into the wet mixture using a spatula. Do not overmix — batter should be thick and a little lumpy.
Step 5
Toss chopped walnuts with 1 tsp of flour (to prevent sinking), then fold into the batter.
Step 6
Divide batter evenly among the muffin cups, filling each to the top. Sprinkle a few extra walnuts on top for a crunchy finish.
Step 7
Bake for 25–28 minutes or until a toothpick inserted in the center comes out clean.
Step 8
Let muffins cool in the pan for 5–10 minutes before transferring to a wire rack.
Nutrition Information
Calories
420
Saturated Fat
5g
Carbs
52g
Sugars
24g
Protein
6g
Sodium
290mg
Fiber
2.5g
Secret Tips
Secret Tips to Make It Perfect
Don’t skip the mashed bananas: The riper, the better. Black specks = sweeter muffins!
Rest the batter: Let it sit 15 minutes before baking for higher domes.
Toss nuts in flour: Helps them stay evenly distributed.
Fill the muffin cups all the way: It’s jumbo muffin time, not mini!
Don’t skip the mashed bananas: The riper, the better. Black specks = sweeter muffins!
Rest the batter: Let it sit 15 minutes before baking for higher domes.
Toss nuts in flour: Helps them stay evenly distributed.
Fill the muffin cups all the way: It’s jumbo muffin time, not mini!
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