If you’re hunting for the perfect blend of tender crumb, sweet banana flavor, and a nutty crunch, let me tell you—these Banana Nut Muffins absolutely deliver. There’s just something about the cozy aroma wafting from the oven and that first warm bite that feels like pure comfort. Whether you’re looking for a quick breakfast, a wholesome snack, or a way to use up ripe bananas, this recipe ticks all the boxes and then some. Fluffy, moist, and generously studded with walnuts, this is the muffin recipe you’ll keep coming back to!

Banana Nut Muffins Recipe - Recipe Image

Ingredients You’ll Need

What I love most about Banana Nut Muffins is the way a handful of humble ingredients—each with its own role—comes together for something truly special. Every component is here for a good reason, making a noticeable difference in texture, taste, or color.

Ripe Bananas: The riper, the better! Their natural sweetness and soft texture are the magic behind perfectly moist muffins.
Granulated Sugar: Adds just the right amount of classic sweetness to complement the bananas.
Brown Sugar: Deepens the flavor with caramel notes and a hint of extra moisture.
Vegetable Oil: Brings a tender, moist crumb that stays soft even days after baking.
Large Eggs: Bind everything together and help with rise and structure.
Vanilla Extract: Rounds out the flavors and adds a delicious aromatic background.
All-Purpose Flour: The foundation gives the muffin its lovely structure.
Baking Soda: Reacts with the bananas for a deliciously light and fluffy finish.
Ground Cinnamon: Adds warmth and coziness—totally irresistible with bananas!
Salt: Just a pinch brings out all the best flavors.
Chopped Walnuts: Classic for Banana Nut Muffins, they add nutty crunch in every bite; plus, a few extra on top make them look bakery-ready.

How to Make Banana Nut Muffins

Step 1: Get Everything Ready

Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners, or give it a light greasing if you’re skipping liners. Having your muffin tin prepared now means you can fill and bake without delay once your batter is ready.

Step 2: Mix the Wet Ingredients

In a big mixing bowl, combine your mashed bananas, granulated sugar, brown sugar, oil, eggs, and that dreamy vanilla extract. Whisk them together until you have a smooth, well-blended mixture with no big banana lumps. This is the base of your Banana Nut Muffins, so make sure everything is combined evenly for consistent flavor and texture.

Step 3: Combine the Dry Ingredients

Grab another bowl and whisk together the flour, baking soda, cinnamon, and salt. Mixing the dry ingredients separately ensures the baking soda and spices will be evenly distributed, so each muffin bakes up perfectly.

Step 4: Bring It All Together

Now gently stir your dry mixture into the wet ingredients, but don’t overdo it! Stir until you just see the last streak of flour disappear; a few small lumps are totally fine. Overmixing can make muffins tough, so less is more here for the best Banana Nut Muffins texture.

Step 5: Add the Nuts and Fill the Muffin Tin

Fold in the chopped walnuts, saving a small handful if you want to sprinkle some on top. Using an ice cream scoop or large spoon, divide the batter evenly among your muffin cups—aim for about three-quarters full so they rise beautifully.

Step 6: Bake and Cool

Bake in the center of your oven for 18 to 22 minutes, until a toothpick poked into the center comes out clean or with just a few moist crumbs. Let the muffins cool in the pan for five minutes (they keep baking a bit from the residual heat!), then move them to a wire rack to finish cooling. The wait can be tough, but it’s worth it for that soft crumb!

How to Serve Banana Nut Muffins

Garnishes

For that irresistible gourmet look, I love sprinkling a few extra walnuts on top before baking—plus maybe a tiny dusting of cinnamon sugar right after they come out of the oven. If you want to go café-style, a drizzle of honey or a pat of melty butter makes every bite unforgettable!

Side Dishes

Pair these Banana Nut Muffins with a bowl of Greek yogurt and fresh berries for a dreamy breakfast spread. They’re also right at home next to scrambled eggs, a smoothie, or good old-fashioned bacon if you’re after balance between sweet and savory.

Creative Ways to Present

Try serving on a wooden board with sliced bananas and a small bowl of honey or nut butter for dunking—absolutely stunning at brunch. Or tuck them into napkins in a basket for a picnic that feels extra special. Warm them up and serve with vanilla ice cream for a cozy, last-minute dessert everyone loves.

Make Ahead and Storage

Storing Leftovers

Once the Banana Nut Muffins are cool, store them in an airtight container at room temperature for up to three days. They stay soft and moist, ready for a grab-and-go snack any time.

Freezing

If you made a double batch or just want muffins on standby, Banana Nut Muffins freeze beautifully. Just pop them in a freezer-safe bag or container and they’ll be good for up to three months. Thaw at room temperature or gently warm in the microwave for a fresh-baked feel.

Reheating

For that just-baked warmth, zap a muffin in the microwave for about 10 to 15 seconds, or pop in a 300°F oven for a few minutes. The nuts get toasty, the crumb softens, and the aroma will make everyone think you just pulled them from the oven!

FAQs

Can I use pecans instead of walnuts?

Absolutely! Pecans work wonderfully and bring their own buttery, rich flavor. Use them in the same amount as walnuts, or even mix both for extra dimension.

My bananas aren’t super ripe—can I still make these?

Ripe bananas give the best texture and sweetness, but if yours are a little underripe, you can ripen them quickly by baking (peel on) at 300°F for 15 minutes or microwaving (peeled, covered) for 30 seconds at a time until soft.

Can I make these Banana Nut Muffins vegan?

You sure can! Substitute the eggs with flax eggs (1 tablespoon ground flaxseed plus 3 tablespoons water per egg, mixed and rested), and use a neutral oil or melted plant-based butter. They turn out moist and delicious!

How can I tell when the muffins are done baking?

Look for a light golden top and use the toothpick test—inserted into the center, it should come out clean or with only a crumb or two. If it’s wet, give them an extra minute or two and check again.

What’s the best way to mash bananas for Banana Nut Muffins?

A simple fork does the trick, or you can use a potato masher for perfectly blended, lump-free banana. Just be sure you mash before measuring for the most accurate amount.

Final Thoughts

If you’re craving a muffin that feels homemade in all the best ways, you just have to try these Banana Nut Muffins. They come together in a snap, fill your kitchen with the most welcoming aroma, and are even better shared with others. Happy baking, and let me know how you like them!

Banana Nut Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 17 reviews

Author: Emma
Total Time: 30 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

Print Recipe

Description

These Banana Nut Muffins are a delightful treat perfect for breakfast or a snack. Moist and flavorful, with a hint of cinnamon and a satisfying crunch from walnuts, these homemade muffins are sure to become a family favorite.

Ingredients

Scale

Wet Ingredients:

3 ripe bananas (mashed)
½ cup granulated sugar
¼ cup brown sugar
⅓ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract

Dry Ingredients:

1½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup chopped walnuts (plus extra for topping, optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a muffin tin with liners or grease.
Mix wet ingredients: In a large bowl, combine mashed bananas, sugars, oil, eggs, and vanilla.
Combine dry ingredients: In a separate bowl, whisk flour, baking soda, cinnamon, and salt.
Combine mixtures: Gradually add dry ingredients to wet ingredients, then fold in chopped walnuts.
Bake: Divide batter into muffin cups, top with walnuts, and bake for 18–22 minutes.
Cool and serve: Cool muffins in the pan before transferring to a wire rack.