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Easy Banana Nut Muffins

Learn how to make easy Banana Nut Muffins with this simple recipe that starts with a butter pecan cake mix! Use up those ripe bananas, a cake mix, plus a few other ingredients to make these nutty, super soft, and delicious banana nut muffins with walnuts. 
Course Muffins, Snack
Cuisine American
Keyword banana nut muffins, cake mix muffins, easy banana nut muffins
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 24 muffins
Calories 173kcal
Author Jessica - Together as Family

Ingredients

  • 1 box (15.25 oz) butter pecan cake mix
  • 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 3 large ripe bananas mashed
  • 2 large eggs
  • cups chopped walnuts

Instructions

  • Preheat oven to 350° F. Prepare two (12 cup) muffin pans by lining with parchment paper liners (or cupcake liners), or you can spray with cooking spray.
  • In a large mixing bowl, whisk together the cake mix, flour, and baking powder.
  • Add in the mashed bananas, eggs, and 1 cup of the chopped walnuts. Stir gently with wooden spoon just until combined and no flour streaks remain.
    * Careful not to over mix. Stirring the batter together should take about 1 minute or less, not more.
  • Scoop the muffin batter into each muffin tin, filling each about 2/3 full with batter. Don't over fill!
    * 2/3 is slightly over half full but still less than 3/4 full
  • Sprinkle the remaining chopped walnuts onto the top of each muffin.
  • Bake for 16-20 minutes or until the tops turn golden brown and a toothpick inserted into the center comes out clean.
  • Let the muffins cool in the muffin pan for about 10 minutes before removing them to a serving tray or a cooling rack to cool completely. Muffins can be eaten/served warm or at room temperature.

Notes

Cake Mix : I highly recommend only making these with the butter pecan cake mix. If you must, you can try substituting with a white cake mix, yellow cake mix, or a golden butter cake mix. But again, use the butter pecan for the best flavor. 
Bananas : Make sure you are using very ripe, and very brown and ugly bananas, for this recipe. The riper the banana is the better and sweeter the flavor will be in whatever you are baking. 
I have linked the muffin pan I use and the parchment paper cupcake/muffin liners that I swear by! The product links above in the recipe card are affiliate links, meaning if you purchase that product I make a very small percentage from the sale. As always, I only will ever recommend products that I use all the time in my own kitchen!

Nutrition

Calories: 173kcal | Carbohydrates: 23g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 148mg | Potassium: 184mg | Fiber: 1g | Sugar: 12g | Vitamin A: 35IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg