Table of contents

• Dry Ingredients
• Wet Ingredients
• Make your own Ingredients
• Storage
• Related Recipes
• More muffin recipes
• Vintage Cookbooks

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.

My vintage inspiration.

This vintage recipe inspiration is from one of my favorite cookbooks, America Cooks (The General Federation of Women’s Clubs Cookbook (1967), guides home cooks with simple recipes for cooking and baking. This cookbook 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.

Also from the book Irish soda bread with currants

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.
• Cornstarch is made from the starchy center of dried corn kernels used as a thickener in sauces and pie fillings, and in baked goods to create a light, tender crumb.
• 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.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
• Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

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.

Print

Old-Fashioned Banana Nut Muffins

Course Dessert

Cuisine American

Keyword #breakfast, muffins

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 12

Equipment

• mixing bowl
• whisk
• liquid measuring cup
• measuring cups and spoons
• mini food processor
• muffin pan
• muffin liners

Ingredients

DRY INGREDIENTS

• 1 ¾ c. flour
• 1 T. cornstarch
• 2 tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. salt
• ½ tsp. cinnamon
• ¼ tsp. nutmeg

WET INGREDIENTS

• ½ c. oil
• ⅔ c. sugar
• ¼ c. brown sugar
• 2 eggs
• ¼ c. buttermilk or milk
• 1 c. mashed banana (about 1-2 bananas)
• 1 tsp. vanilla

MIX-INS

• ¾ c. nuts (walnuts or pecans). Reserve 1/4 c. for muffin tops chopped

Instructions

PREP

• 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.

MAKE BATTER

• 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

• 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.

Related Recipes

• Old-Fashioned Banana Bread
• Old-Fashioned Banana Cake
• Blueberry Peach Crumble Muffins
• Pumpkin Spice Muffins
• Lord Baltimore Cake

More muffin recipes

Vintage Cookbooks

Tried this recipe? Leave a comment below!

Follow us on social to see more of our cozy collection curated for nostalgic bakers who love looking at vintage cookbooks, original vintage recipes, and retro magazine clippings.

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This post may contain affiliate links. As an Amazon Associate, I recommend products I like to use or suggest and may receive a small commission at no cost to you. Please see my full disclosure for more details.

This post includes original cookbook images and text excerpts shared for educational and historical purposes. All rights belong to the original publisher.

Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in an FDA-inspected, commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2025 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Banana Nut Muffins appeared first on Vintage Baked Modern.

Table of contents

• Ingredients for apple muffins with crumble topping
  • Dry Ingredients
• “Bake it Modern” Tips
• Storage & Freezing
• Related Recipes
• More Muffin Recipes

These Apple Crumble Muffins are made with fresh picked apples, warm spices and topped with a buttery crumble topping. They’re perfect for a quick wholesome breakfast or to enjoy for a lazy Sunday fall brunch. My vintage inspiration for this old-fashioned apple muffin recipe is from my Nan. She always made these in the fall when there was an abundance of apples we picked together from the orchard. We were lucky to live next door to her, so we got these brought over warm out of the oven! 

Yankee Hill Country Cooking, published in 1963, is a cherished gem filled with nostalgic recipes for soups, meats, breads, cakes, pies and more! Written by Beatrice Vaughan, one of Vermont’s most prolific cookbook authors, this vintage cookbook captures the homespun flavors of rural New England. The recipes offer a glimpse into a time when cooking was simple, and fresh using seasonal ingredients from the farm.

Here are some old-fashioned fall recipes for apple muffins along with my modern variation on apple crumble muffins that use a simple homemade apple pie spice.

Ingredients for apple muffins with crumble topping

Dry Ingredients

• 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.
• Cornstarch is made from the starchy center of dried corn kernels and often used as a thickener in pie fillings and lightens the texture of baked goods.
• Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
• Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
• Apple Pie Spice Just mix a few staple fall spices like cinnamon, nutmeg, ginger, cardamom, and allspice for a custom rich blend.
• Pink salt adds essential minerals and nutrients to baked goods.

Wet Ingredients

• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• 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 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.
• Apple Cider is made from a blend of freshly pressed apples that is typically unfiltered.
• Eggs are important in baking because their protein provides structure, they are a natural leavener trapping air that expands during baking, and they add moisture to baked goods.
• Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. Look for a high-quality, all-natural brand made from real vanilla beans containing at least 35% alcohol.

Make your own ingredients

• Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5 – 7 vanilla beans down the middle and add to bottle. Store in a cool, dark place for 3 – 6 months before using. It will keep for many years, so as you use it, just top off with more bourbon and more beans.
• 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.
• Apple Pie Spice Just mix a few staple fall spices like cinnamon, nutmeg, ginger, cardamom, and allspice for a custom rich blend. Here is my recipe for Apple Pie Spice blend.

Homemade Apple Pie Spice

Check out this recipe

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
• Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

FAQ’s

Storage & Freezing

Baked: Store baked muffins in an airtight container at room temperature 2 – 3 days. For longer storage, wrap tightly in plastic wrap and then put in a freezer-safe container or vacuum-sealed bag for up to 6 months. To thaw, keep in the container at room temperature about 30 minutes before opening to prevent condensation.

Batter: Refrigerate batter in a sealed container for 3 – 5 days. If adding fresh fruit or other mix-ins, fold them in just before baking to prevent staining or excess moisture.

How to pick and preserve fresh-picked apples

• Here in the Midwest, apples can be picked starting in August all the way through October. So be sure to see when your favorite variety of apple is ready at your local orchard.
• After picking apples, store them individually wrapped in newspaper in a cool basement, garage or refrigerator. This will help preserve the shelf life for a few months.
• To freeze: slice apples and lay in a single layer on a 1/2 sheet pan lined with parchment paper. Freeze for 1 hour or until solid, and then put them in ziploc bags or vacuum seal them for up to 1 year.
• Canning: follow the USDA Complete Guide to Canning

Print

Apple Crumble Muffins

Course Breakfast

Cuisine American

Keyword apple recipes, muffins

Prep Time 15 minutes minutes

Cook Time 22 minutes minutes

Servings 12

Author Apryl Niksch

Equipment

• mixer
• mixing bowl
• measuring cups and spoons
• muffin pan
• muffin liners
• apple peeler

Ingredients

DRY INGREDIENTS

• 1 ¾ c. unbleached flour
• 1 T. cornstarch
• ½ c. brown sugar
• ¼ c. sugar
• 1 T. apple pie spice
• 2 tsp. baking powder
• ½ tsp. baking soda
• 1 tsp. salt

WET INGREDIENTS

• 1 c. apples peeled and small dice
• ½ c. melted butter or oil
• ½ c. apple cider
• 1 egg
• 1 ½ tsp. vanilla

CRUMB TOPPING

• ½ c. pecans
• ¼ c. unbleached flour
• ¼ c. butter room temp
• ¼ c. brown sugar
• 1 tsp. Apple Pie Spice

Instructions

PREP

• Pre-heat oven to 375°.
• Line muffin pan with muffin liners, or spray with non-stick spray.
• Peel and chop apples into fine chunks.
• Whisk together dry ingredients flour, sugar, brown sugar, baking powder, baking soda, salt, and spices in bowl.

BATTER

• Add butter, cider, egg, and vanilla and mix well.
• Gently fold in apples by hand and mix together.
• Scoop batter into muffin liners ¾ full.

CRUMB TOPPING

• In a separate bowl, mix together butter, flour, brown sugar, and nuts until it turns into a crumbly texture. Sprinkle on the tops of the muffins.

BAKE

• Bake at 375° for 10 minutes. (oven time may vary). Reduce oven to 350° and bake for 10-13 minutes. Let cool and store in air-tight container.

Related Recipes

• Old-Fashioned Apple Pie
• Apple Cranberry Pie
• Sourdough Rhubarb Muffins
• Cranberry Harvest Muffins
• Pumpkin Spice Muffins

More Muffin Recipes

Tried this recipe? Leave a comment below!

Follow us on social to see more of our cozy collection curated for nostalgic bakers who love looking at vintage cookbooks, original vintage recipes, and retro magazine clippings.

Pinterest

Facebook

Instagram

This post may contain affiliate links. As an Amazon Associate, I recommend products I like to use or suggest and may receive a small commission at no cost to you. Please see my full disclosure for more details.

This post includes original cookbook images and text excerpts shared for educational and historical purposes. All rights belong to the original publisher.

Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in an FDA-inspected, commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2025 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Apple Crumble Muffins appeared first on Vintage Baked Modern.