Ideal for a mid-day snack, a quick breakfast on the run, or whenever you just need a touch of sweetness, these Jumbo Banana Muffins definitely fit the bill.
Naturally sweet ripe bananas and your basic muffin ingredients come together to bake up a batch of jumbo-sized muffins, perfect to pair with a cup of coffee, tea, or a cold glass of milk.
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For these muffins I used my grandmother's Banana Bread recipe and a jumbo muffin pan to get the most delicious bakery style banana muffins. This recipe comes out perfect no matter what shape they are made to enjoy!
Why you will love these moist jumbo banana nut muffins
- Everyone needs a banana muffin recipe in their recipe arsenal - Soft, chewy, and loaded with banana flavor this is one of the best muffin recipes you’ll find.
- Perfect for ripe bananas - It happens to all of us now and then. We just can’t seem to eat our bananas before they get too ripe. This recipe is a great way to use up those ripe bananas so they don’t end up in your compost or trash.
- Easy muffin recipe - Nothing too complicated here, just a simple basic muffin recipe with straightforward directions.
- Versatile - Swap the walnuts for pecans, add chocolate chips, bake in a mini muffin tray, or turn this recipe into a loaf. There are lots of different ways to change up this muffin recipe.
Simple ingredients to make jumbo banana muffins
- All-Purpose Flour - I used basic unbleached all-purpose flour to make these muffins. If you need to make gluten-free muffins, use a 1-1 flour, not almond flour as it doesn’t bake up quite the same.
- Baking Soda - A touch of baking soda helps these muffins rise. It’s a good idea to test your baking soda now and then to ensure it is still active. To do so, measure a ¼ teaspoon of baking soda and place it in a small bowl. Pour in vinegar or lemon juice and wait for it to fizz. If it doesn’t, you’ll need to pick up a new box of baking soda. Note, this recipe does not require baking powder.
- Salt - I added a pinch of salt to enhance the flavor of the muffins, any kind of salt will work.
- Butter - Salted or unsalted butter are both good options. If you use salted just adjust the amount of salt you add to the batter. Softened butter is always easier to work with so let the butter come to room temperature. I prefer softened butter as opposed to melted butter. Melted coconut oil will also work though it may alter the taste of your muffins.
- Sugar - White granulated sugar adds sweetness to these muffins. Feel free to use coconut sugar on a one-to-one basis if that’s what you’ve got in your pantry.
- Eggs - Eggs help bind the muffins. Let the eggs come to room temperature. If you forgot to pull them out of the fridge, run them under warm water.
- Vanilla - Pure vanilla extract adds more sweetness to the muffins.
- Bananas - The riper the banana the better they are at adding natural sweetness. Keep a stash of ripe bananas in the freezer so when the mood for muffins hits, you’ll be all set.
- Walnuts - Chopped walnuts add some crunch to the muffins. Keep some to sprinkle on top of the muffins as well. You can use pecans instead of walnuts or for a nut-free option use pumpkin seeds.
How to make jumbo banana muffins with nuts
Step-by-step instructions with pictures in between most steps.
Step 2: Whisk together the flour, baking soda, and salt in a large bowl. Set aside.
Step 3: In a medium bowl, whisk together softened butter, sugar, eggs, mashed bananas, and vanilla.
Step 4: Add the dry ingredients to the wet ingredients and mix until all ingredients are incorporated.
Step 5: Mix in the walnuts, saving about ¼ cup for the tops of the muffins.
Step 6: Spoon the banana mixture evenly into each cup or liner. Sprinkle extra walnuts onto the top of the batter.
Step 7: Bake for 17-20 minutes in a hot oven until the tops are golden brown and a fork or toothpick stuck into one of the muffins comes out clean. Place the muffins on a wire rack to cool slightly before serving.
Make sure your bananas are ripe! If you don't have black peel overripe bananas, place them on a baking sheet and cook at 300 degrees for 15 - 20 minutes. Let the bananas cook completely before mashing.
Measure the flour and sugar accurately. Scoop the flour or sugar into the measuring cup and use a knife to level it off so the sugar or flour sit right at the top of the cup.
Room temperature fridge items. Take eggs and butter out of the fridge so they have time to come to room temperature.
Jumbo muffins are bigger than regular muffins, baked in a jumbo muffin pan that only bakes up 6 muffins at a time instead of the usual 12.
Look for jumbo muffin liners at the grocery store or cut parchment paper into 6” squares and place into each of the muffin cups.
Yes, absolutely. Frozen bananas work well. Leave them to thaw on the counter while you prepare the other ingredients or place them in the microwave. Drain any liquid before mashing.
If you want your muffins to have a nice and moist center make sure to use butter or vegetable oil in the batter, ensure your oven is preheated to the correct temperature, and resist the urge to over beat the batter.
How to make jumbo muffins ahead
If you’d like to get these jumbo banana muffins off your to-do list, make them a few days ahead of when you want to serve them and freeze them.
Defrost on the kitchen counter. Pop them in the microwave to serve warm or heat them in the toaster oven for a few minutes.
- Chocolate chip banana muffins - Add semi-sweet, dark, or milk chocolate chips to your muffin batter.
- Blueberry banana muffins - Stir in fresh or frozen blueberries. If using frozen, no need to thaw them.
- Coconut banana muffins - Mix in shredded coconut or use as a garnish. You can also substitute coconut oil for the butter for a little more coconut flavor.
- Make them egg-free - Substitute 1 tablespoon of flax and 3 tablespoons of water for each egg or use ¼ of yogurt for each egg. Make sure to use plain yogurt if you go this route.
- Mini muffins - Pour the batter into a mini muffin tray and get 24 muffins. Perfect for brunch!
More baked goods
Banana Bread - A delicious recipe my grandmother used to make.
Peanut Butter Breakfast Cookies - Protein-packed, these sweet and salty breakfast cookies are perfect for those busy mornings.
Granola Bites - Chock full of oats, fruit, and nuts -- with just a hint of sweetness. Kids of all ages love this healthy snack, and you will love how quick and easy they are to make.
Coconut Cookies - A tasty treat with a soft and chewy texture from the combination of sweetened shredded coconut, chopped pecans, and a rich buttery dough.
Jumbo Banana Muffins
- Preheat the oven to 350 degrees. Spray a six muffin pan with nonstick spray or line it with cupcake liners. Set aside.
- Whisk together the flour, baking soda, and salt in a large bowl. Set aside.1 ¼ cup All Purpose Flour, 1 teaspoon Baking Soda, ½ teaspoon Salt
- In a medium bowl, whisk together softened butter, sugar, eggs, mashed bananas, and vanilla½ cup butter, 1 cup Sugar, 2 Eggs, 1 teaspoon Vanilla, 3 Bananas
- Add the dry ingredients to the wet ingredients and mix with a wooden spoon until all ingredients are incorporated.
- Mix in the walnuts, saving about ¼ cup for the tops of the muffins.1 cup Chopped Walnuts
- Spoon the banana mixture evenly into each cup or liner. Sprinkle extra walnuts onto the top of the batter.
- Bake for 17-20 minutes in a hot oven until the tops are golden brown and a fork or toothpick stuck into one of the muffins comes out clean. Place the muffins on a wire rack to cool slightly before serving.