Try these one-bowl, moist, and delicious banana nut muffins with only two bananas and no-dairy!

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If you love bananas, walnuts, and uncomplicated recipes, then you have to try these delicious, one-bowl banana nut muffins!

On a fall morning, nothing quite beats the smell of freshly baked muffins, straight out of the oven.

The aroma completely takes over the house and sets a warm and inviting mood – prime for both productivity and comfort. It’s one of the feelings I absolutely live for during this season… and so does my husband lol!

This recipe is so easy to make because all 10 ingredients go straight into one mixing bowl, and you don’t need 6+ bananas to get an amazing taste.

Check out everything I did to get these divine banana nut muffins and scroll down to see some of my favorite ingredient substitutions, perfect for any dietary needs.

EASY & DELICIOUS BANANA NUT MUFFINS

Banana Nut Muffins Ingredients:

You probably already have these!

Flour (1 ½ cups): I tested this recipe with 1 ½ cups of all-purpose flour and, once it was poured in to the mixing bowl, I removed clumps by sifting the flour with clean hands. It was so easy!

Sugar (¾ cup): I added ¾ cup of granulated cane sugar and combined with the flour. Free to experiment with your preferred sugar or sweetener!

Baking Soda (½ tsp), Cinnamon (3 tsp), Salt (1 tsp): I used ground cinnamon spice and regular Morton’s table salt, all hand-sifted into the previous ingredients. (For the cinnamon, use 2 tsp at the time of mixing and sprinkle the remaining on top of the muffins before placing in the oven.)

Eggs (2): You can use white or brown eggs and you’ll need two of them. Two easy, eggless alternatives are a flax egg or Bob’s Red Mill Egg Replacer.

Vanilla (2 tsp): You can use any kind of vanilla you have at home, but I have to admit that I’ve been hooked on this Madagascar Bourbon Vanilla Bean Paste ever since I made this Mille Feuille for my husband’s birthday. It’s creamy and rich and sooo good!

Oil (½ cup): Olive oil is what I had on hand, and it worked just fine with ½ cup! Feel free to substitute with your preferred oil of choice. Also, if you’re wondering if the muffins had an oily aftertaste – they did not 😉

Bananas (2) : For this recipe, you’re in luck because all you need is 2 ripe bananas! Peel your bananas and use your fingers, or a fork, to mash them into the mixture.

Fill: The muffin tins and add your toppings of choice before placing into the oven!

Instructions:

Preheat oven to 400 degrees.
Spray non-stick spray into a 9 or 12-count muffin pan and set with muffin liners. (I do both).
Measure all dry ingredients into one mixing bowl: Flour, baking soda, cinnamon, salt, and sugar. Sift and combine.
Add in wet ingredients: Eggs, oil, and vanilla extract (or Madagascar vanilla bean paste). Combine.
Peel two ripe bananas and mash them into the mixture. Combine all ingredients.
Use a spoon to transfer the mixture into the prepared muffin liners and top with walnuts and remaining 1 tsp of cinnamon, if desired.
Bake in the oven for 20 minutes, uncovered.
If additional time is needed, based on your oven, then cover with foil and bake for an additional 6-8 minutes or until an inserted toothpick comes out clean.

Conclusion:

That’s it, you’re all done! Be sure to drop a comment and let me know how yours turned out + any fun items you used to customize them.
Happy baking!