Last updated on June 13th, 2025
Table of contents
These Banana Nut Muffins are moist, tender, and tangy from the buttermilk, with warm spices and walnuts for some added texture. I’ve given this old-fashioned 1960’s recipe a modern update making them simple and easy for breakfast, a Sunday brunch table, or a mid-afternoon snack with a cup of coffee.
This vintage recipe inspiration is from one of my favorite cookbooks, “America Cooks, The General Federation of Women’s Clubs” from 1967. It is an eclectic collection of recipes from women’s service organizations around the United States. The General Federation of Women’s Clubs (GFWC) was founded in 1890, with its main mission to better the community through volunteer efforts.
How I baked it modern: replaced the shortening with oil, used a combination of both white and brown sugar, added warm spices like cinnamon and nutmeg, and some vanilla, and added nuts to enhance taste and texture.
Dry Ingredients
- Flour: Use all-purpose unbleached flour with 10-12% protein, such as King Arthur or Sir Galahad Artisan Flour (its bulk-purchased name) which has 11.7% protein. Avoid bread flour, as its higher protein content (11-14%), develops more gluten, which results in dense baked goods.
- Baking powder: Baking powder is a leavening agent that contains both cream of tarter for the acid, plus baking soda for the base. It helps your baked goods rise and gives them light, airy texture. Be sure to use a double-acting aluminum-free baking powder, as those that contain aluminum can give your baked goods a bitter aftertaste.
- Instant ClearJel: I add Instant ClearJel to almost all of my baked goods to give them a light and tender texture. Use cornstarch as a substitution if ClearJel is hard to find. For every 1 T. of cornstarch, use 1 1/2 T. ClearJel. For every 2 T. flour or tapioca, use 1 T. ClearJel.
- salt: Pink salt is a natural, unrefined salt rich in essential minerals and nutrients. Use a fine-ground salt in baked goods for even distribution and balanced flavor.
- cinnamon: Cinnamon comes from dried bark from the tropical Asian cinnamon tree and is available as whole cinnamon sticks or ground. There are two types: Cassia which has a warm, sweet flavor, and Ceylon known as “true cinnamon”, which has an intense spicy bite.
- nutmeg: Nutmeg is a warm spice that comes from the nutmeg tree in the Spice Islands. It is available as whole nutmeg, grated or pre-ground.
Wet Ingredients
- canola oil: Canola oil is perfect for baking as it has a neutral and light flavor. You can swap oil for butter and vice versa as oil provides moisture, and butter provides flavor.
- sugar: Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
- brown sugar: Brown sugar is granulated sugar with molasses added, providing deep flavor and moisture to baked goods. Light brown sugar contains 3.5% molasses and dark brown sugar has 6.5%, giving it more robust flavor.
- buttermilk: Buttermilk is a cultured dairy product that adds a tangy flavor and creates tenderness in baked goods. When purchasing buttermilk, look for simple, natural ingredients such as “cultured milk”.
- eggs: Eggs are important in baking because they lend natural leavening, provide moisture, and add structure through their protein.
- vanilla extract: Vanilla provides hints of caramel and spice, which enhances the depth of flavor in baked goods. Homemade vanilla is best, or use a high-quality, all-natural brand that contains at least 35% alcohol.
- bananas: Bananas are a tropical fruit grown on plants, often mistaken for trees. As they ripen, bananas develop more natural sugars, making them sweeter. It’s best to use them at the brown-speckled stage, as green bananas are unripe.
- walnuts: Walnuts are the seeds of Juglans trees that are found inside a hard, thick shell that must be cracked open to eat. There are two varieties, the English walnut commonly eaten raw, and the black walnut which has a stronger flavor and often used in savory dishes.
Make your own Ingredients
Buttermilk: Add 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes before use.
Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 ounces of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.
- If your bananas are not ready to use, simply slow roast them in a 300° oven for 30 minutes until they are black outside and soft inside.
- Let muffin batter rest in bowl for 10-15 minutes before scooping into muffin liners to absorb the flour.
- To get high domes on muffins, start oven at at high temperature for 10 minutes, then reduce oven for the remaining bake time.
- Aluminum muffin pans that are light in color are best for conducting even heat. Lightly spray the top of the muffin pan before putting in the muffin liners. This will prevent the muffins from sticking to the pan in case they spill over the liners.
Dietary Substitutions
For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. Read more about it here.
TO MAKE GLUTEN-FREE
Here are some tips for gluten free baking
- Use a premium gluten-free flour blend. You can easily convert this recipe and your other favorite recipes using my premium gluten-free flour for proven, delicious results everytime.
- Be sure to let the batter rest to help eliminate grittiness. Even letting the batter sit 15 minutes will yield a light and tender baked good. You can let batter sit in the fridge overnight, and up to 3 days.
- Add 1-2 tablespoons additional liquid to help hydrate the flour.
- Reduce the oven temperature by 25°, as gluten-free flour is delicate and could burn before the center is done.
- Gluten-free baked goods dry out quickly, so put them in a sealed container right away.
TO MAKE VEGAN/DAIRY FREE
- To replace the egg, place 1 tsp. of baking soda into your baked good and pour 1 T. white vinegar on top of the baking soda.
- Swap out the butter with unsalted vegan butter sticks.
- Replace the dairy with unsweetened oat or almond milk.
Equipment
Recommended tools: (affiliate links)
- whisk
- mixing bowl
- liquid measuring cup
- measuring cups and spoons
- muffin pan
- muffin liners
- mini-chopper
Storage
Baked Muffins: Cover in air-tight container and leave on counter up to 3 days. To freeze, cover in saran wrap and place in freezer-safe container up to 6 months. Thaw on counter in the container for 1/2 hour before opening up the container.
Unbaked batter: Prepare batter and place in a sealed container up to 3-5 days in refrigerator.
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Ingredients
Equipment
Method
- Pre-heat oven to 375°. Line muffin pan with muffin liners, or spray with non-stick spray.
- Mash bananas in a separate bowl and set aside. Chop walnuts if necessary and set aside.
- Whisk together dry ingredients in mixing bowl.
- Add wet ingredients: oil, sugar, brown sugar, buttermilk, eggs, mashed banana, and vanilla and mix well.
- Scoop batter into muffin liners ¾ full. Sprinkle muffin tops with chopped nuts.
- Bake at 375° for 10 minutes. Reduce oven to 350° and bake an additional 13-15 minutes until center is firm to touch. (oven time may vary). Let cool and store in air-tight container.
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