Get ready to fall in love with the irresistible charm of Banana Walnut Muffins! These muffins are delightfully moist, packed with banana flavor, and speckled with crunchy walnuts that add just the right amount of texture. Whether you’re whipping up a quick breakfast, searching for a comforting afternoon snack, or simply craving a sweet baking project, these crowd-pleasing treats always hit the spot. Banana Walnut Muffins are the perfect way to use up those overripe bananas sitting on your counter, and once you taste them, you’ll want to make them over and over again!
Ingredients You’ll Need
One of the best things about Banana Walnut Muffins is that their ingredients are pantry staples you probably already have on hand. Each component plays a vital role, coming together to create moist, flavorful muffins with a warm, nutty aroma that’s simply irresistible.
- All-purpose flour: Provides the structure and classic crumb, keeping the muffins light yet substantial.
- Baking powder & baking soda: This team ensures your muffins rise beautifully and achieve that irresistibly soft texture.
- Salt: Just a pinch intensifies all the sweet, nutty, and spice notes by balancing flavors.
- Ground cinnamon: Offers a cozy warmth that deepens the banana’s natural sweetness and adds a touch of spice.
- Ripe bananas (mashed): The star ingredient—ripe bananas bring moisture, sweetness, and a rich banana flavor.
- Granulated sugar: Sweetens the muffins and helps achieve a tender crumb.
- Packed brown sugar: Adds a hint of caramel richness and extra moisture.
- Unsalted butter (melted & cooled): Keeps the muffins moist and brings a buttery aroma that pairs perfectly with bananas and nuts.
- Large egg: Binds all the ingredients together and helps with structure.
- Vanilla extract: Enhances the flavor, making each bite taste a little more homemade.
- Chopped walnuts: Adds crunch, earthy nuttiness, and pairs beautifully with the sweet bananas.
- Extra walnuts for topping (optional): Sprinkle on top for extra crunch and that bakery-style finish.
How to Make Banana Walnut Muffins
Step 1: Preheat and Prepare the Muffin Tin
Begin by preheating your oven to 350°F (175°C). Take out your trusty 12-cup muffin tin and either line it with paper cupcake liners or give it a light greasing to prevent any stubborn sticking. This simple prep step sets you up for muffin success and makes cleanup a breeze!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon. Creating this harmonious blend of dry ingredients in advance ensures they’re evenly distributed throughout your Banana Walnut Muffins for an even rise and perfect crumb.
Step 3: Combine the Wet Ingredients
In a larger bowl, whisk the mashed ripe bananas together with the granulated sugar, packed brown sugar, cooled melted butter, egg, and vanilla extract. This mixture will be beautifully aromatic and smooth. The bananas infuse every bite with natural sweetness and incomparable moisture.
Step 4: Bring It All Together
Add your flour mixture to the bowl of wet ingredients. Gently stir until just combined—be careful not to overmix, as this can make your muffins too dense. Fold in those crunchy chopped walnuts, making sure they’re spread throughout the batter for nutty goodness in every bite.
Step 5: Fill, Top, and Bake
Evenly divide the batter among your prepared muffin cups, filling them about three-quarters full. If you like, sprinkle a few extra chopped walnuts on top for a stunning finish. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the pan for five minutes, then transfer to a wire rack to finish cooling. Your kitchen will smell absolutely dreamy!
How to Serve Banana Walnut Muffins
Garnishes
A muffin fresh from the oven is hard to beat, but why not dress it up a little? Try a drizzle of honey, a dusting of powdered sugar, or a thin pat of butter melting over the top. For an extra treat, add a dollop of Greek yogurt or a spoonful of whipped cream—it turns a humble Banana Walnut Muffin into a bakery-worthy delight.
Side Dishes
If you’re serving these muffins for breakfast or brunch, pair them with a fresh fruit salad, creamy yogurt, or a steaming mug of coffee or tea. For a more substantial snack, add a handful of roasted nuts or a side of scrambled eggs—these muffins fit right in with sweet or savory companions.
Creative Ways to Present
Banana Walnut Muffins shine at everything from a leisurely weekend brunch to a make-ahead snack for lunchboxes. Arrange them in a rustic basket lined with a pretty napkin, wrap them individually in parchment for grab-and-go snacks, or layer them on a dessert platter with fresh banana slices and chopped walnuts for a party-worthy display.
Make Ahead and Storage
Storing Leftovers
To keep your Banana Walnut Muffins fresh, store them in an airtight container at room temperature for up to three days. They’ll retain their softness and flavor, making them a perfect grab-and-go option for a busy morning or afternoon treat.
Freezing
These muffins are freezer-friendly! Let them cool completely, then wrap each muffin individually in plastic wrap or foil. Pop them into a zip-top freezer bag or airtight container and freeze for up to three months. Just grab one whenever a craving strikes.
Reheating
If you’ve stored or frozen your Banana Walnut Muffins, reviving that just-baked taste is simple. Warm them in the microwave for 15 to 20 seconds or place in a 300°F (150°C) oven for 5-7 minutes. They’ll taste as fresh as the day you made them!
FAQs
Can I use less sugar for healthier Banana Walnut Muffins?
Absolutely! You can reduce the granulated sugar or even swap it for coconut sugar or maple syrup. The bananas provide natural sweetness, so you have some flexibility without sacrificing flavor.
Why do my muffins sometimes turn out dense?
Overmixing the batter is often the culprit. For light, fluffy Banana Walnut Muffins, mix only until the ingredients are just combined, and don’t worry about a few lumps. Also, check that your baking powder and soda are fresh!
Can I add chocolate chips to the batter?
Definitely! A handful of chocolate chips adds a lovely contrast to the walnuts and banana, making your muffins even more decadent. You can also try white or dark chocolate chips for different flavor twists.
What can I use instead of walnuts?
If nuts aren’t your thing, simply leave them out or swap with pecans, hazelnuts, or sunflower seeds for a nut-free version. The muffins will still be moist and delicious!
How can I make Banana Walnut Muffins gluten-free?
Swap the all-purpose flour for your favorite gluten-free baking blend. Just keep an eye on the texture, as some blends absorb more moisture, so you might need to add a splash of milk if the batter seems too thick.
Final Thoughts
I hope you’re as excited to bake these Banana Walnut Muffins as I am to share them! With just a few simple steps, you’ll fill your home with the irresistible aroma of bananas and cinnamon and treat your loved ones to something delicious. Be sure to give this recipe a try—you just might discover your new favorite muffin!
Print
Banana Walnut Muffins Recipe
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Banana Walnut Muffins are moist, flavorful, and perfect for a quick breakfast or snack. Loaded with ripe bananas and crunchy walnuts, these muffins are easy to make and even easier to enjoy.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 3 ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/3 cup unsalted butter, melted and cooled
- 1 large egg
- 1 teaspoon vanilla extract
Additional:
- 1/2 cup chopped walnuts
- Extra walnuts for topping (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Mix wet ingredients: In a large bowl, whisk together the mashed bananas, granulated sugar, brown sugar, melted butter, egg, and vanilla extract until smooth.
- Combine: Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix. Fold in the chopped walnuts.
- Bake: Divide the batter among the muffin cups, filling each 3/4 full. Top with extra walnuts if desired. Bake for 18-20 minutes until a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For added flavor, consider mixing in a handful of chocolate chips.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for later consumption.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 14g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
