Total Time
Prep 10 mins
Cook 25 mins

Delicious banana nut muffins. On the breaksfast table in half an hour.

Ingredients Nutrition


  1. Preheat oven to 375°F (190°C).
  2. Grease muffin cups.
  3. Stir together flour, baking powder, baking soda and salt.
  4. Separately cream butter and sugar until light and fluffy.
  5. Beat in eggs, and stir in bananas, buttermilk and vanilla.
  6. Add dry ingredients and stir to combine.
  7. Add walnuts and stir.
  8. Pour into muffin cups.
  9. Bake 25-30 minutes.
  10. Cool for 5 minutes before eating.


Most Helpful

These were absolultely delicious!! I made two batches, one with nuts and one without (because I don't care for nuts, myself, but my family likes them). They were incredible. The only thing I would say is they are a tad dry... not so bad that you don't enjoy them, just a little. Maybe consider adding more buttermilk next time?? Other than that they are so tasty!! Thanks again for a wonderful recipe that I will make often!!

ShortyBond January 29, 2006

These were good dense muffins! They were better the first day as they did become dry very fast - maybe because of the whole wheat flour? Added some mini chocolate chips instead of walnuts and zapped them in the microwave with a bit of butter... they were divine!!! Thanks Ev! :)

Redsie December 13, 2007

I made these muffins this morning minus the nuts. Delicious banana muffins! I had to double (and more) the recipe because I used the Buttermilk Substitute recipe for the buttermilk, which makes a cup, and I accidentally without thinking dumped the entire thing of buttermilk into the bowl. Duh moment! Anyway, I added more of everything and they thankfully turned out perfect!! The rise beautifully and are a nice moist muffin with a crisp top. I love the addition of the wheat flour. Great recipe Evelyn!

Dine & Dish May 26, 2005

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