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Easy Banana Walnut Muffins » Simple and Healthy Recipe! ✅

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Find out how to make it easy Banana Hazelnut Muffins with this easy recipe that starts with a buttered pecan pie mix. Use those ripe bananas, a cake mix, and a few other ingredients to make these super soft and delicious pecan muffins with pecans.

For other banana muffin recipes, you must try mine. Banana Cinnamon Muffins and these Banana Chocolate Chip Muffins.

Easy Banana Walnut Muffins (made with cake mix)

I love quick and easy recipes that can be put together in a few minutes with a few “helps”. These Banana Pecan Muffins start with a butter pecan pie mix, plus a few other ingredients, and they’re ready for the oven! Homemade muffins are delicious, sure, but you don’t always have time for that!

I love the nutty flavor of these muffins, the smooth banana flavor and the best part is that they are so easy to mix up in a bowl.

Ingredients needed

These are the ingredients you will need to make muffins with a cake mix. I’m also sharing some tips so you can recreate this recipe in your kitchen with great results!

  • Butter Pecan Cake Mix – This is the best cake mix to use in this recipe and the only one I recommend. If you just can’t find it, you can use a yellow cake mix, or a brown butter cake mix or even a white cake mix. But the muffins won’t taste the same and won’t be as good.
  • all-purpose flour – A little more flour is needed to help the muffins hold together.
  • baking powder – Extra baking powder to make muffins rise nice, tall and puffy.
  • Ripe bananas – The uglier and darker, the better 😁
  • big eggs
  • Chopped nuts

How to make muffins with cake mix

It’s easy to make these muffins with the following simple steps. Be sure to read below where there is a printable recipe card, a pin button to save it to Pinterest, and all the ingredients and instructions to make them.

  • Preparation: Heat oven to 350 degrees F. Line two muffin tins (12 muffin tins each) with parchment paper or cupcake liners.
  • Roll: Whisk together cake mix, flour, and baking powder in large bowl. Combine mashed bananas, eggs, and 1 cup chopped walnuts. Mix until you get a homogeneous mixture and there are no flour strips left. You should not mix this for more than 1 minute. Stir gently with a wooden spoon to prevent overmixing.
  • Oven : Evenly spoon a little muffin batter into each lined muffin tin. Fill each about ⅔ full with batter. Don’t overfill! Sprinkle remaining chopped pecans on each muffin. Bake for 16-20 minutes or until top is golden brown and toothpick inserted in center comes out clean.
  • Freddy: Let the muffins cool in the pan for about 10 minutes before removing them to a serving tray or wire rack to cool. Muffins can be served warm or at room temperature.

tips for success

Here are some of my helpful tips for this recipe.

  • walnuts: Don’t skip these! These are called Banana Walnut Muffins, after all, so be sure to include all “nut-based” ingredients, like buttered pecan cake mix and chopped pecans. You can use chopped walnuts if you like, but I think muffins taste much better with walnuts.
  • Cake mix: These are cake muffins, so I recommend making a different muffin recipe, from scratch, if you don’t like baking with cake mixes. I love cake mixes! Especially those who like this recipe where you modify it and add some extra ingredients to make it taste homemade. Nut butter is the best to use. If you just can’t find it, feel free to substitute it with a yellow cake mix, brown butter cake mix, or white cake mix. I highly recommend using only the butter pecan cake mix as that is what makes these muffins so good.
  • Don’t over mix: When mixing wet and dry ingredients, be sure to mix gently with a wooden spoon until there are no streaks of flour and everything is mixed. This should take about 1 minute or less. Anything past that 1 minute mark and you are probably done mixing the batter.
  • Muffin cups: Do not overfill muffin tins with batter, this will cause muffin batter to overflow while in oven. Each muffin tin/pan should only be ⅔ filled with batter.

Banana Walnut Muffins FAQ

  • How to store muffins with cake mix
    • These easy Banana Walnut Muffins should be stored, covered, at room temperature for 3-5 days. If you stack them on top of each other, the muffin part may stick together.
    • You can also store them in the refrigerator for up to 1 week, but keep in mind that the muffins will dry out a bit if you store them in the refrigerator. You can microwave to soften or bring the muffin to room temperature before enjoying.
  • Variation Ideas
    • I love these muffins just the way they are, but there are a few things you can do to change it up.
    • Use a chocolate cake mix for a chocolate banana version.
    • You can also use any nuts you prefer like almonds, walnuts, etc. or a mixture of more. Be sure to chop them before adding them to the dough.
    • Add a few mini chocolate chips.
    • If you like, add a bit of ground cinnamon or nutmeg for a bit of flavor.
  • Can I freeze banana pecan muffins?
    • Yes! Place muffins in a gallon-size Ziploc bag and freeze for up to 2 months. I don’t recommend throwing them all together. Freeze individually, wrapped in foil, or place about 9-12 per freezer-safe Ziploc bag and freeze completely.
    • Let the muffin come to room temperature before eating or you can microwave it.

Other recipes that use ripe bananas

  • Banana pudding and chess cracker
  • Pumpkin Banana Bread
  • Lemon Blueberry Banana Bread
  • Banana Bread with Buttermilk
  • Amazing Banana Bread Cake with Cream Cheese Frosting
  • Banana bars with chocolate chips
  • Peanut Butter Chocolate Chip Banana Bread

Easy Banana Walnut Muffins

Find out how to make it easy Banana Hazelnut Muffins with this easy recipe that starts with a buttered pecan pie mix. Use those ripe bananas, a cake mix, and a few other ingredients to make these super soft and delicious pecan muffins with pecans. # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * {fill: #7bafaa; } # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url (# wprm-recipe-user-rating-0-33); } # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url (# wprm-recipe-user-rating-0-50); } # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url (# wprm-recipe-user-rating-0-66); } linearGradient # wprm-recipe-user-rating-0-33 stop { stop-color: # 7bafaa; } linearGradient # wprm-recipe-user-rating-0-50 stop { stop-color: # 7bafaa; } linearGradient # wprm-recipe-user-rating-0-66 stop { stop-color: # 7bafaa; } 5 of 1 vote Pin Recipe Preparation time 15 min Cooking time 18 min Total time 33 min Course Muffin, Snack American cuisine Servings 24 muffins Calories 173 kcal

  • muffin tin
  • parchment paper linings
  • 1 box (15.25 ounces) butter pecan cake mix
  • ½ cup all-purpose flour
  • ½ teaspoon baking powder
  • 3 large ripe bananas mashed potatoes
  • 2 large eggs
  • 1½ cup chopped walnuts
  • Preheat oven to 350°F. Prepare two muffin tins (12 cups) by lining with parchment paper (or cupcake liners), or spray with cooking spray.
  • In a large bowl, mix the cake mix, flour, and baking powder.
  • Add the mashed bananas, eggs, and 1 cup of chopped walnuts. Mix gently with a wooden spoon until the mixture is homogeneous and there are no streaks of flour. * Be careful not to overmix. Mixing the dough should take about 1 minute or less, no more.
  • Pour the muffin batter into each muffin tin, filling each with about ⅔ of the batter. Don’t overfill!* ⅔ is slightly fuller than half but still less than ¾ full
  • Sprinkle top of each muffin with remaining chopped pecans.
  • Cook for 16-20 minutes or until top is golden brown and a toothpick inserted in center comes out clean.
  • Let the muffins cool in the muffin tin for about 10 minutes before removing to a serving tray or wire rack to cool completely. Muffins can be eaten/served hot or at room temperature.

Cake mix: I highly recommend making these with just the nut butter cake mix. If needed, you can try replacing it with a white cake mix, yellow cake mix, or brown butter cake mix. But again, use nut butter for the best flavor.
Bananas: Make sure to use very ripe, very brown, ugly bananas for this recipe. The riper the banana, the better and sweeter whatever you’re cooking will taste.
I hooked up the muffin tin I use and the parchment paper cupcake/muffin tins, I swear! The links to the above products in the recipe card are affiliate links, which means that if you buy that product, you get a very small percentage of the sale. As always, I will only recommend products that I always use in my kitchen!

Calories: 173kcalCarbohydrates: 23GProtein: 3GFat: 8gSaturated Fat: 1GPolyunsaturated Fat: 4gMonounsaturated Fat: 2GTrans Fat Easy Banana Walnut Muffins Did you make this recipe? Tag @togetherfamilyblog on Instagram

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