Bake or Break
New to BAKE or BREAK? Start Here!

Quick and Easy Banana Nut Muffins

This is a tasty and easy recipe for moist banana nut muffins, made with spelt flour and turbinado sugar. Perfect for breakfast or a light snack!

Pile of banana nut muffins in wrappers on a white and brown speckled plate.

I’ve had this banana nut muffins recipe in my collection for many years. It was first sent to me by a dear friend, and I’ve been making these muffins ever since. You may be thinking that the world doesn’t really need another banana muffin recipe, but these are so good that I hope you’ll give them a try.

Why This Recipe Works

  • Super moist. The canola oil and sugar, among other ingredients, make each bite of muffin perfectly soft and tender.
  • Nutty and sweet. What makes these banana nut muffins special is the presence of a couple of ingredients that are off the beaten baking path. While not difficult to find in most grocery stores, spelt flour and turbinado sugar aren’t part of the usual pantry staples. But, the nutty and molasses-like flavors they add make all the difference!
  • Easy make-ahead breakfast/snack. Muffins are a great treat for breakfast or a snack, and these are no exception. If you’ve got some bananas ready for baking, then take the opportunity to change up your banana muffin game with this easy recipe!
Overhead view of ingredients for banana nut muffins.

What You’ll Need

Other than the spelt flour and turbinado sugar, this short list is made up of very familiar ingredients. For exact measurements and the full set of directions, scroll down to the recipe card below.

  • Spelt flour – See my notes below about using this type of flour. As always, measure by weight or use the spoon and sweep method.
  • Baking soda
  • Salt
  • Canola oil – Vegetable oil works, too.
  • Turbinado sugar – See my notes below for more information.
  • Bananas – You’ll need 3 to 4 very ripe bananas of medium size. Remember that the riper they are, the more flavor they’ll provide. (Need to get your bananas baking-ready faster? See my tips for ripening bananas quickly.)
  • Eggs – Set these out before you begin baking so they can come to room temperature.
  • Chopped nuts – I usually use pecans, but chopped walnuts, hazelnuts, or another variety will work, too.

What Is Spelt Flour?

Spelt flour is a whole wheat flour made from the entire grain. Because it uses all of the grain (instead of just part of it like white flour), you’ll get more fiber, protein, and other good stuff. Granted, it’s not a huge amount in a single muffin, but it’s worth noting their presence here versus more standard versions.

It has a nutty flavor, which makes it a great choice for banana muffins and banana bread. Some people also describe it as adding a yogurt-like flavor to baked goods.

Unlike a lot of whole wheat flours with higher protein content, spelt flour actually performs similarly to all-purpose white flour. It just adds a different flavor that works so well in many baked goods.

Spelt flour is widely available, but you can try whole wheat flour or all-purpose flour if you need a substitute. Be sure to use the same volume of whatever flour you use, as the weights will vary. If using whole wheat flour, you may want to add a splash of milk to the batter. As with any substitution, expect at least some differences in the final outcome.

What Is Turbinado Sugar?

This banana nut muffins recipe has yet another less common ingredient – turbinado sugar. Turbinado sugar is a minimally processed sugar, meaning it keeps more of the natural molasses flavor of sugar cane. It provides a richer flavor than other sugars that have been processed more. You’ll also notice that it’s a coarser, darker sugar than granulated white sugar or even brown sugar.

Brown sugar or granulated white sugar can be substituted, although turbinado sugar is usually not too hard to find. I keep it on-hand for baking and for use as a coarse sugar sprinkled on top of baked goods.

Overhead view of banana and nut muffins scattered on a white surface.

How to Make Banana Nut Muffins

These easy-to-make muffins follow the muffin method of mixing. No mixer required! Just grab a couple of bowls and a mixing spoon along with your muffin tins, and you’re ready to get baking.

  • Combine the dry ingredients. First, prepare by heating the oven to 350°F and greasing a standard muffin pan. Then, whisk together the flour, baking soda, and salt in a large bowl and make a well in the center.
  • Combine the wet ingredients. Mix together the oil, sugar, mashed bananas, and eggs. This mixture won’t be perfectly smooth; just stir until everything is combined.
  • Add the wet ingredients to the dry ingredients. Pour the wet ingredients mixture into the well in the flour mixture. Stir until combined, mixing as little as possible. (Lumpy batter is fine.) You can leave a few streaks of flour, as they’ll finish mixing in the next step.
  • Add the nuts. Stir the nuts into the batter just until combined.
  • Portion and bake. Divide the batter among the prepared muffin cups, filling each 3/4 full with about 3 tablespoons of batter. Place the pans in the oven and bake 20 to 22 minutes, or until the muffins are golden brown.
  • Cool the muffins. Place the pans on a wire rack and allow the muffins to cool for 10 minutes. Then, transfer the muffins from the pans to a wire rack to continue cooling.

Tips for Success

  • Don’t over-mix. Like with all muffins, mix this batter just until combined. (A few lumps or a couple of streaks of flour are fine.) This way, the muffins will come out moist and soft instead of dry.
  • Use light-colored, metal muffin pans. Dark pans will over-bake the edges while leaving the centers under-baked.
  • When to use liners. Liners make softer edges, while skipping the liners makes browner, crisper edges. Using liners also makes muffins an easier grab-and-go treat. If you do want to use liners, I recommend parchment paper liners.
  • Use a scoop. To portion the batter, I like to use a 3-tablespoon scoop to make things quicker and more accurate.
  • Want to make banana bread? See my tips for converting muffins to loaves.

Variations & Add-In Ideas

  • Chocolate chips – Substitute for some or all of the nuts, or add a handful in addition to the nuts.
  • Dried fruit – Small dried fruits like cranberries, blueberries, and raisins can be added. They can also be used in place of some or all of the nuts. If you want both, add a handful to the batter along with the nuts.
  • Shredded coconut – Use as described for chocolate chips and dried fruits. You can also just sprinkle a pinch or two on top of the muffins before baking.
  • Spices – Add about 1/2 teaspoon ground cinnamon or nutmeg when mixing the dry ingredients. You can also use a spice blend, like my fall spice blend.
Overhead view of banana muffins piled on a white and brown speckled plate.

Proper Storage

  • Room temperature. Place the cooled banana and nut muffins in an airtight container and store at room temperature for up to 3 days.
    • Use paper towels. Muffins create a good bit of moisture as they age, potentially making them soggy. You can combat this by using paper towels to line the bottom of the container. If you’ve got more than one layer of muffins, place a paper towel in between those layers. Place another paper towel on top of the muffins, too.
  • Fridge. While you can store the container in the refrigerator, it’s generally not a great idea as that will alter their texture and flavor.
  • Freezer. After the muffins have cooled completely, they can be stored in the freezer for up to 3 months. Use a paper towel to line the bottom of a freezer-safe container. Place the muffins in a single layer, and cover them with another paper towel before sealing the container. Thaw at room temperature.
A partial banana nut muffin surrounded by more muffins.

More Banana Muffin Recipes

Quick and Easy Banana Nut Muffins

Yield 18
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes

Banana nut muffins are so moist and tender. These sweet, nutty muffins are the perfect on-the-go breakfast or snack!

pile of Banana Nut Muffins on a white and brown speckled plate


  • 2 cups (280g) spelt flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2/3 cup (157ml) canola oil
  • 1 cup (180g) turbinado sugar
  • 1 & 1/2 cups ripe mashed banana (about 4 medium bananas)
  • 3 large eggs, beaten
  • 1/2 cup chopped nuts


  1. Preheat oven to 350°F. Grease muffin pans or line with paper liners.
  2. Combine the flour, baking soda, and salt in a large bowl. Make a well in the center, and set aside.
  3. In a separate bowl, combine the oil, sugar, banana, and eggs. Add to the well in the flour mixture and stir to combine, making sure not to over-mix. Stir in the nuts.
  4. Divide the batter evenly among the prepared pans, filling each cup about 3/4 full.
  5. Bake for 20-22 minutes or until a pick inserted into the center comes out clean.
  6. Cool in the pans on a wire rack for 10 minutes. Then transfer the muffins from the pan to a wire rack to continue cooling.


  • To store. Place the cooled muffins in an airtight container and store at room temperature for up to 3 days.
  • To freeze. After the muffins have cooled completely, they can be stored in the freezer for up to 3 months. Use a paper towel to line the bottom of a freezer-safe container. Place the muffins in a single layer, and cover them with another paper towel before sealing the container. Thaw at room temperature.

Recommended Products

Bake or Break is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.

Show off your baking masterpiece!

Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!

Get my new eBook today! 14 Muffins and Quick Breads

Share this:

    13 Comments on “Quick and Easy Banana Nut Muffins”

  1. I like to use spelt flour in my bread – it has such a lovely soft texture… I will try this muffin recipe. Thanks for sharing!

  2. Mmmm, how can you not like banana nut muffins? Recipes with spelt in them always good, this would have been great when my sister wasn’t able to have wheat – she longed for baked foods!

  3. The muffin ‘looks’ healthy. I once tasted tortilla made with spelt. They had a subtle bitterness to ’em. I think banana should take care of this problem. Will try it if i cud find a ‘little’ box of spelt flour 😉

  4. Now you’ve done it!

    I was considering ordering from King Arthur because finding Dutch or Double Dutch-processed cocoa is near impossible in Singapore, Asia.

    Sigh… another thing to add to my growing list of items I ‘need’ from King Arthur… =P

    Thanks for the explanation on what each special ingredient is all about though! I appreciate that in any receipe!

  5. I sincerely doubt the world has enough banana nut muffins! Now, where are my bananas?


  6. Pingback: Apartment Therapy Food

  7. It was delicious !!

    Just can wait to try your Reese cheecake for Halloween


  8. Can you use regular or whole wheat flour in place of spelt flour?

  9. Chelsea, whole wheat flour should work just fine.

  10. It was so tasty,.. thanks for sharing this .

  11. What is spelt flour? I have never heard of the term.

  12. Sorry, I didn’t read the article before asking about Spelt Flour.

Leave a Reply

Your email address will not be published. Required fields are marked *