This banana nut muffins recipe is a timeless classic. Easy to make, 20 minutes to bake, and you have a delicious snack ready for the kids!

Growing up I spent a lot of time at my Grandparents’ house. My grandmother was the typical Navy-wife: up before Grandpa to “put on her face”, in charge of the finances, and dinner was always on the table at 1800 sharp!

To this day, certain kitchen scents take me right back to my Grammy’s house; garlic and onions, simmering artichokes, and banana nut bread.

Banana nut muffins are a staple in my homestead and is a perfect example of using something before it goes to waste.

This bread is best with aged or bruised bananas.

Some local grocery stores will have a mound of older bananas for sale at half the cost, for the sole purpose of baking banana nut bread.

The following recipe is was taken from my Grammy’s recipe. It can be made as healthy, or as decadent as you want.

Use black walnut, add blueberries, cranberries, chocolate chips, flax seed, swap out the sugar for maple syrup, the possibilities are endless! Customize it to your family’s tastes.

My family loves the dense, gooey, brownie-like consistency shown in the photos, but if yours doesn’t, just add 1/2 cup more flour than the recipe calls for.

Grammy’s Banana Nut Muffins

To make the banana nut muffins, combine your dry ingredients (flour, baking powder, baking soda, sugar and salt in a large bowl).

In a separate bowl, combine your wet ingredients (milk, bananas, vanilla and oil). Mash the bananas with the back of your wooden spoon.

Pour the wet ingredients on top of the dry ingredients and mix them together. Then add in the walnuts, chocolate chips, blueberries or whatever else you want!

Line you muffin tin with cupcake liners and then scoop roughly 1/4 cup of batter into each tin.

Then bake at 350 for 20-22 minutes or until a knife inserted into the middle comes out clean.

Enjoy!