Rose Mary Mogan


My neighbor Gayle gave me the over ripened bananas I used in this recipe. While I was creating this recipe my brother Curtis called, & asked what I was doing, I told him I was making Banana Nut Muffins, & then proceeded to tell him all that I was putting in them, & he replied, those are not JUST Banana Nut Muffins, those are LOADED BANANA NUT MUFFINS, they have every thing but the kitchen sink I said you have just given me the name of what to call them. He said he wish he lived close, he sure could eat 3 or 4 with a cold glass of milk. They are so moist & tasty, & full of flavor, a must try.


★★★★★ 1 vote

Makes 36 40 muffins
30 Min
20 Min


  • 1 c
    butter, softened, 2- sticks
  • 1 c
    brown sugar, firmly packed
  • 1 c
    white sugar
  • 6 large
    over ripened bananas, peeled and smashed into chunky bits
  • 3 c
    self rising flour
  • 2 tsp
    baking soda
  • 1 1/2 Tbsp
    vietnamese cinnamon (or use regular cinnamon
  • 1 c
    unsweetened applesauce
  • 1 Tbsp
    banana flavor or extract
  • 1 Tbsp
    vanilla bean paste or extract
  • 1 c
    golden raisin, (plumped)
  • 1 1/2 c
    chopped pecans, divided + 1 tablespoon flour
  • ·
    non stick cooking spray



  1. Vietnamese cinnamon has a greater oil content, and very potent in flavor, if unavailable use regular. Fill muffin tins with muffin paper liners, then spray with nonstick cooking spray and set aside. PREHEAT OVEN TO 375 DEGREES F. These are some of the ingredients I used in this tasty recipe.
  2. Add softened butter to a large bowl, then beat with a hand or stand mixer until creamy. Gradually add in both sugars a little at a time, beating well after each addition has been added. Repeat until all has been added.
  3. Now add in eggs one at a time beating well after each is added. and mixture is creamy and smooth. Add raisins to a small microwaveable bowl, cover with water & a lid or saran wrap, microwave for 5 minutes, then remove and allow to sit and steep for about 5 minutes, then drain completely and set aside till needed.
  4. Add in Banana flavor and vanilla bean paste.Beat until it is incorporated into batter.
  5. Using a medium bowl add in the flour, cinnamon and baking soda, then stir until it is well blended. Now gradually add flour mixture to butter mixture, beating well after each addition has been added. Once about half of flour has been added, add in the applesauce and beat until mixed together.
  6. Now add 1 tablespoon of flour to the one cup of chopped pecans, tossing to coat pecans, this prevents them from sinking to the bottom of the muffins and nuts remain evenly distributed throughout each muffin. Reserving the remaining half cup to add on top of each muffin.
  7. Now remove beater and switch to a large spoon, add smashed bananas, plump raisins, and the one cup of floured chopped pecans. Then stir with spoon until completely mixed together.
  8. Now spoon batter into prepared muffin cups filling about 2/3 full. Top each muffin with extra chopped nuts if desired. Place in preheated 375 degree F. oven and bake for 18-20 minutes.
  9. Remove from oven, allow to cool about 5-10 minutes then place on a wire rack or platter and allow to cool completely.
  10. Serve plain with butter, at room temperature or as desired. Can you see the large chunks of Banana in the muffin, and how moist they are. THESE ARE THE BEST BANANA MUFFINS EVER, ESPECIALLY USING THE VIETNAMESE CINNAMON.
  11. This is what the Vietnamese Cinnamon looks like, I wish there was smell a vision, so you could smell the aroma. You may want to cut this recipe in half, but I was sharing with 2 different neighbors, so it worked for me or you may want to freeze some to have later.

Printable Recipe Card


Course/Dish: Other Desserts
Main Ingredient: Fruit
Regional Style: American

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