Banana Nut Cake Mix Muffins (Printer-Friendly)

Fluffy banana muffins with walnuts are made simple using cake mix for easy, delicious baked treats.

# What You'll Need:

01 - 15.25 ounces (1 box) butter pecan cake mix

02 - 0.5 cup (60 grams) all-purpose flour

03 - 1 teaspoon baking powder

04 - 3 large ripe bananas, mashed

05 - 3 large eggs, at room temperature

06 - 1.5 cups (150 grams) walnuts, chopped, divided

01 - Preheat oven to 350°F (177°C) and line two 12-cup muffin pans with baking liners or lightly grease with nonstick spray.

02 - In a large mixing bowl, whisk together butter pecan cake mix, all-purpose flour, and baking powder until well combined.

03 - Add mashed bananas, eggs, and 1 cup of chopped walnuts to the dry mixture. Stir gently until just combined, taking care not to overmix.

04 - Spoon batter evenly into prepared muffin cups, filling each about two-thirds full.

05 - Sprinkle the remaining 0.5 cup chopped walnuts over the tops of the muffins.

06 - Bake on the middle oven rack for 17–20 minutes, or until the muffin tops are golden and a toothpick inserted in the center comes out clean.

07 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling or serve warm.

01 - For best results, use bananas with brown speckles on the peel, indicating ripeness and optimal sweetness.

02 - Muffins can be stored covered at room temperature for up to 3–5 days, or frozen for up to 2 months.