These Banana Nut Muffins are moist, fluffy, and loaded with banana and walnuts in every bite. With warm spices and a bakery-style finish, they're the perfect homemade treat to enjoy any time of day.
There's nothing quite like the smell of fresh banana walnut muffins baking in the oven; it instantly makes the whole house feel warm and inviting. These muffins rise golden and fluffy, filled with ripe bananas, warm spices, and crunchy walnuts; they're great for breakfast on the go or an afternoon snack.
If you loved this banana muffin recipe, you will enjoy these sweet cherry muffins or easy zucchini bread.
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Why You'll Love This Recipe
- Easy to make: This banana nut muffins recipe uses simple ingredients and straightforward steps, perfect for bakers of any skill level!
- Deliciously flavorful: Sweet bananas, warm spices, and crunchy walnuts create a bakery-quality muffin every time. For a similar flavor, try our banana bread recipe next.
- Customizable: Add extra nuts, chocolate chips, or a sprinkle of cinnamon sugar on top to make this banana nut muffin recipe your own.
- Kid-approved: Soft, sweet, and full of flavor, they are always a hit with little ones, and you can even make them into mini banana muffins.
Ingredients
- All-purpose flour: This is the base of the muffins, giving structure and texture. Measure carefully using the spoon-and-level method to avoid dense muffins.
- Bananas: Use very ripe bananas; the riper, the better, as they help naturally sweeten the muffins.
- Brown sugar: Adds sweetness and a slight molasses flavor. Light or dark brown sugar works.
- Walnuts: Provide crunch and a nutty flavor. Chop them coarsely, and you can toast lightly if you want extra flavor.
- Spices: Cinnamon and nutmeg bring warmth and aroma. If you love cinnamon, our cinnamon chip bread is a must-try!
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Gluten-Free Banana Nut Muffins: Swap the all-purpose flour for a 1:1 gluten-free baking flour blend and ensure your baking powder is gluten-free.
- Chocolate Banana Walnut Muffins: Fold in ½ cup of chocolate chips along with the walnuts for a rich, dessert-like muffin that combines sweet banana, crunchy nuts, and melty chocolate in every bite.
- Maple Walnut Banana Muffins: Lower the brown sugar slightly and add in ⅓ cup of pure maple syrup for natural sweetness and a subtle maple flavor, while keeping the walnuts for a crunchy texture.
- Peanut Butter Banana Muffins: Add ¼ cup of creamy peanut butter into the wet ingredients for a nutty flavor that perfectly complements both the bananas and the walnuts. If you're a peanut butter fan, don't miss our delicious peanut butter cookies, too!
How to Make Banana Muffins
This banana walnut muffin recipe is simple to make. Before you start, preheat the oven to 350℉ and line a muffin tin with liners so everything's ready for the batter.
- Step 1: Mix the dry ingredients. Combine the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Give it a quick stir and set aside.
- Step 2: Mix the wet ingredients. Mash the bananas in a separate bowl, then stir in the brown sugar, vegetable oil, milk, and vanilla until smooth.
- Step 3: Combine wet and dry. Pour the banana mixture into the bowl with the flour mixture and gently fold together until just combined. Stir in most of the chopped walnuts, reserving a few for topping.
- Step 4: Fill the muffin tin. Scoop the batter into the prepared liners, about ¼ cup per muffin, and sprinkle the remaining walnuts on top.
- Step 5: Bake and Cool. Bake for 20 minutes, then let the muffins cool slightly before enjoying.
Expert Tips
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with plenty of brown spots; they mash easily and add natural sweetness.
- Don't overmix the batter: Fold the wet and dry ingredients until just combined. Overmixing can make the muffins dense instead of light and fluffy.
- Measure flour correctly: Spoon the flour into your measuring cup and level it off with a knife to avoid packing it in. Too much flour can make muffins dry.
- Add nuts last: Fold in walnuts at the very end to keep them evenly distributed and prevent them from sinking to the bottom.
- Storage tip: Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Wrap individually for easy grab-and-go snacks.
Serving Suggestions
- Serve these banana nut muffins for breakfast or brunch alongside our hashbrown breakfast casserole and some fresh fruit for a complete meal.
- Bring them to a potluck, family gathering, or holiday brunch; they're perfect for sharing and go well with other baked goods like cranberry bread with canned cranberries or chocolate loaf cake.
- Enjoy them as an afternoon snack or dessert with a smear of nut butter, a drizzle of honey, or alongside a delicious vanilla bean frappuccino.
Recipe FAQs
Yes, just thaw and mash them well before mixing them into the batter.
Scoop the batter slightly higher than the edge of the muffin liner and avoid overfilling. A hot, preheated oven helps the muffins rise evenly and create a nice dome.
Use quality muffin liners or lightly grease the tin with butter or cooking spray. Let the muffins cool completely before removing them to keep them intact.
More Delicious Baking Recipes
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Banana Nut Muffins
Ingredients
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1½ cups mashed bananas
- ½ cup brown sugar
- ½ cup vegetable oil
- ¼ cup whole milk
- 1 teaspoon vanilla
- 1 cup walnuts chopped and divided
Instructions
- Preheat your oven to 350℉ and line your muffin tin with liners.
- In a bowl, add flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix together and set aside.
- In another bowl, add bananas, sugar, oil, milk, and vanilla. Mix together and set aside.
- Add the mixed wet ingredients to the bowl with the dry ingredients and mix well, then fold in ¾ cup of the chopped walnuts.
- Add muffin liners to a muffin tin. Scoop about ¼ cup of the batter into each muffin line, then sprinkle the remaining chopped walnuts on top.
- Bake for 20 minutes, and let them cool before eating.
Notes
- Use very ripe bananas; they add natural sweetness and keep the muffins moist.
- Fold the wet and dry ingredients together gently to avoid dense muffins.
- Measure flour carefully using the spoon-and-level method to ensure the right texture.
- Stir in walnuts at the end so they stay evenly distributed and add crunch.
Nutrition
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
Ryan Allen
These yummy muffins are my go to for breakfast.