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Banana Nut Muffins

Updated: Nov 15, 2022

Muffin Monday! Have I ever told you that I don't like bananas? Like LOATHE them. I have felt so much pressure my whole life to like them, that I have even lied and said that I was allergic just to avoid the "oh but you haven't tried it THIS way" or "You won't even taste it!" talks.

I have gagged over a swig of grape juice that tasted like banana before. It is not logical. But this is the cross I bear. Some would say, my aversion to bananas are one of my worst qualities.

But my husband and my daughter...LOVE them. So here I am, plugging my nose and making them their beloved banana things. Thats a true sacrifice for love. I did not eat these, so I can't say how amazing they are. But my husband and kids ate them, and they loved them.

So here ya go!


Banana Nut Muffins


1/4 cup of unsalted butter

1/2 cup mashed ripe banana

1/3 cup pure maple syrup

2/3 cup milk

2 eggs

1 1/2 cups of flour (fresh ground soft white wheat)

2 tsp baking powder

1 tsp salt

1 tsp cinnamon

1/2 cup chopped pecans

optional: Pinch of all spice


Preheat oven to 350 degrees. Melt the butter. Add all the wet ingredients into the mixing bowl and mix. Add the salt, baking powder, and flour. It will be like a pancake batter. Add the chopped pecans last.

Grease your muffin tin. I like to use coconut oil spray or old fashioned paper towel and dip in the coconut oil jar.

Fill each tin half way, and it should fill all 12 muffin tins. Bake for 15-20 minutes. Keep an eye on them and insert a toothpick and when It comes out clean, they are ready.



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