Easy Baked Goods Recipes: Jumbo Banana Nut Breakfast Muffins

Banana Nut Muffins by Erin & Ben R.

How many of you buy a Starbucks coffee and one of those giant muffins every day?   Probably not too many of you, especially if you’re into personal finance.  But I bet you’d like to buy one of those giant muffins every once in a while. Well, guess what? You can make them yourself, and they’ll be fresh, cost less per muffin and be much healthier for you because you’ll know exactly what goes into making them.

I’m going to share one of my favorite muffin recipes with you that I have made for over two decades.  My sister is the one who found this recipe and we made them often for our children when they were little. These muffins are delicious and nutritious and they are always gobbled up at any get together I’ve brought them to share. These muffins freeze well, also, so if you are a single person or there are just two of you, these recipes will still work great. The recipes I will give you will make either 6 super size “jumbo” muffins, 12 regular sized muffins or 24 miniature snack sized muffins (great for ladies or children).

If you don’t have them already, you will need to invest in some muffin tins.

For the super size you’ll need: a 6 Cup Jumbo Muffin Pan and Baking Cup Papers (these are the papers that you insert into the muffin pans and then spoon the batter into).

For regular size you’ll need: 12-Cup Muffin Pan and the Baking Cup Papers

For bite size you’ll need: 24-Cup Mini Muffin Pan and the Mini Cup Papers.

If you don’t want to use the paper inserts, you can use non-stick cooking spray, or grease liberally with butter and sprinkle with flour.

Whole Wheat Banana Nut Muffins

  • 1 cup mashed bananas (ripe with black spots preferably, 3 medium)
  • 1/3 cup of butter or applesauce
  • 1/2 cup honey or brown sugar
  • 2 whole eggs or 2 egg whites
  • 1 – 3/4 cup whole wheat flour
  • 1/2 t. salt
  • 1 t. baking soda
  • 1/4 cup hot water
  • 1/2 cup chopped nuts (walnuts or pecans)

Preheat oven to 325°F.  Grease and flour muffin tins, or insert the muffin papers.

Beat butter/oil with sugar/honey. Add eggs, mix well. Stir in bananas. Add water. Mix dry ingredients in a separate bowl.  Combine wet and dry ingredients until mixed.

Each size is going to require a different time to bake, so you are going to have to keep an eye on them. One very handy tip: you will smell the muffins when they are close to being done.  Use a toothpick to see if they are done.  The regular sized muffins take 15-20 minutes.  The bite sized will probably take 10-15 and the super size will likely take 20-25 minutes.

When these muffins are thoroughly cooled (two hours or more), you can place them into freezer ziploc bags and freeze individually. This way you can grab one when you are in a hurry in the morning. If you have a microwave available at work, just pop in the microwave. Quick and delicious. And, you can pronounce all the ingredients in your healthy breakfast. 🙂

For those of you eating gluten free, be sure to visit Elana’s Pantry for some wonderful gluten-free muffin recipes.  Here is a link to her Banana Cream Pie Cupcakes and another I would love to try soon: Lemon Poppy Seed Muffins. I adore Lemon Poppy Seed bread, and I bet these would be a fine substitute.

Do you eat muffins for breakfast? What is your favorite?  Do you think you might try baking these banana nut muffins?



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13 comments to Easy Baked Goods Recipes: Jumbo Banana Nut Breakfast Muffins

  • These muffins sound delicious! I have a question, though (I’m a disaster in the kitchen!), how do the muffins come out when you use applesauce instead of butter? Do they bake the same?


    Mrs. Accountability Reply:

    @Little House, hi. The applesauce is a great substitute for fats in muffins and they bake up just as if you used butter. If a person is trying to lower calorie content, it would be best to use the applesauce. Or if you are trying to get extra calories (say for a child that is a picky eater) then use the butter. Hope that helps, let me know if you try them! 🙂


  • My mouth is watering. These look really good. I wish I had one now! I admit, I usually don’t bake, but I may have to dust off the old muffin pans and fire up the oven.


    Mrs. Accountability Reply:

    @Barb Friedberg, lol, my mouth waters too when I think about them since I’m not having gluten they are off limits for me. But I find the almond flour version are a good substitute. You’ll have to let me know if you try them!


  • This sounds delicious. I’ve never tried to bake muffins, just banana nut bread. I like the way you wrote your recipe, with substitutions.


    Mrs. Accountability Reply:

    @101 Centavos, oh this recipe makes great banana bread, too. I have had good success with making muffins from just about any quick bread recipe. They just cook faster than breads. Thanks for visiting and commenting!


  • Mrs. Gardener

    These muffins look fantastic, dear. I will have to try them this weekend as I have a few bananas that need to be used up. Mr. Gardener loves banana nut bread so we shall see how they work out as muffins. How is your garden doing?


    Mrs. Accountability Reply:

    @Mrs. Gardener, hi there! My garden is doing okay. There seems to be a reprieve from the critters since it is so cold. I got such a late start on the season that the few transplants I put in are growing, but very slowly. Looking forward to the weather warming a bit so that things will finally take off. I hope you enjoy the recipe, Mrs. Gardener! Thanks for stopping by and visiting!


  • Big Scoop

    Can you make these in a popover pan? About how long would you bake them for. Thank you. 🙂


    Mrs. Accountability Reply:

    Hi @Big Scoop, do you mean like this one here: Mini Popover Pan? That should work just fine. I would start with 10 minutes and check with a toothpick to see if they are done. Just stick in the toothpick or a butter knife and if it comes out clean they are done. If the batter is sticky, leave them in five more minutes and test again. Thanks for visiting and commenting!


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