Banana Nut Cake Mix Muffins (Printer-Friendly)
Moist banana nut muffins with buttery cake mix. Simple steps, satisfying flavor, ready quickly.
# What You’ll Need:
→ Dry Ingredients
01 -
1 box (15.25 ounces) butter pecan cake mix
02 -
1 cup all-purpose flour
03 -
1 teaspoon baking powder
→ Wet Ingredients
04 -
3 large ripe bananas, mashed
05 -
2 large eggs, at room temperature
→ Mix-Ins and Toppings
06 -
1 1/2 cups chopped walnuts, divided
07 -
Nonstick cooking spray or paper muffin liners, as needed
# Steps to Make This:
01 -
Preheat the oven to 350°F (177°C). Line two standard muffin tins with paper liners or grease with nonstick spray.
02 -
In a large mixing bowl, whisk together the butter pecan cake mix, all-purpose flour, and baking powder until uniformly combined.
03 -
Add the mashed bananas and room temperature eggs to the dry mixture. Stir gently until just blended, taking care not to overmix.
04 -
Fold in 1 cup of chopped walnuts until evenly dispersed throughout the batter.
05 -
Scoop batter into prepared muffin liners, filling each cavity approximately two-thirds full for optimal rise.
06 -
Sprinkle the remaining 1/2 cup chopped walnuts evenly over the surface of the unbaked muffins.
07 -
Place pans in the center rack and bake for 17-20 minutes, or until muffins are golden brown and a toothpick inserted in the center comes out clean.
08 -
Allow muffins to cool in the tins for 5 minutes, then transfer to a cooling rack. Serve warm or at room temperature.
# Additional Notes:
01 -
For fluffier muffins, avoid overmixing the batter and ensure your baking powder is fresh.
02 -
Store muffins in an airtight container at room temperature for up to 3 days or freeze for long-term storage.
03 -
Substitute pecans or almonds for walnuts if desired, or omit nuts for a nut-free variation.
04 -
Choose bananas with abundant brown speckles for optimal sweetness and flavor.