Banana Nut Cake Mix Muffins (Printer-Friendly)
Moist banana nut muffins with cake mix. Quick, full of flavor, and perfect for breakfast or snacks.
# What You'll Need:
→ Dry Ingredients
01 -
432 grams butter pecan cake mix
02 -
60 grams all-purpose flour
03 -
8 grams baking powder
→ Wet Ingredients
04 -
3 large ripe bananas, mashed
05 -
2 large eggs, room temperature
→ Nuts
06 -
180 grams walnuts, chopped, divided
# Steps to Follow:
01 -
Preheat oven to 175°C. Coat two standard muffin trays with non-stick spray or line with paper liners.
02 -
In a large mixing bowl, whisk together the butter pecan cake mix, all-purpose flour, and baking powder until fully blended.
03 -
Add mashed bananas, eggs, and 120 grams of chopped walnuts to the dry mixture. Stir gently until just combined. Avoid overmixing for optimal texture.
04 -
Spoon the batter evenly into the prepared muffin cups, filling each approximately two-thirds full.
05 -
Sprinkle the remaining 60 grams of chopped walnuts over the surface of the batter in each cup.
06 -
Bake in the center of the oven for 17–20 minutes or until the tops are golden brown and a tester inserted in the centre emerges clean.
07 -
Allow muffins to cool in the tray for 5 minutes, then transfer to a wire rack. Serve warm or let cool completely.
# Extra Suggestions:
01 -
For best results, use bananas with brown speckles indicating full ripeness to maximize sweetness and flavour.
02 -
Do not overmix the batter; gentle folding ensures a tender muffin crumb.
03 -
Store muffins in an airtight container at room temperature for up to 3 days, refrigerate for one week, or freeze up to 2 months.