These banana nut muffins are super moist, made with five extra‑ripe bananas, and easily beat any boxed mix. This one‑bowl recipe is simple to prepare and quickly becomes a go‑to for breakfast or snack time.
Soft and tender, these muffins pair perfectly with coffee or tea. Chopped walnuts are folded into the batter, and each muffin is finished with extra walnuts and a sprinkle of turbinado sugar for a pleasant crunchy contrast.
The flavor is unmistakably banana-forward, and the texture is moist and fluffy. This batch yields about 15 bakery‑style muffins, so you’ll have plenty to share or to enjoy through the week.
This recipe was inspired by an earlier favorite banana muffin variation that includes maple and bacon for a richer, dessert‑like muffin. If you want something more indulgent, that one is worth a try.
Why You’ll Love This Recipe
- Uses up overripe bananas. The recipe calls for five ripe bananas (about 2 to 2 ¼ cups mashed), giving the muffins excellent banana flavor and moistness.
- Ideal for breakfast. Homemade muffins are a quick grab‑and‑go breakfast or a satisfying snack to pack with your lunch.
- Moist and flavorful results. You’ll see flecks of banana throughout each muffin, similar to bakery muffins or a good boxed mix.
- One‑bowl, easy method. The batter comes together quickly with minimal tools and cleanup.
- Consistent success. This method yields reliably great muffins every time.
Ingredients
Simple pantry staples are all you need. This recipe also helps clear out those overripe bananas on the counter.
- Bananas (extra ripe)
- Eggs
- Butter
- Brown sugar
- All‑purpose flour
- Baking soda
- Cinnamon
- Salt
- Walnuts (chopped)
- Turbinado or coarse sugar (for topping)
See the recipe card below for exact measurements.
Substitutions
If you need to adapt the recipe, consider these simple swaps:
- Gluten‑free: Try a tested 1:1 gluten‑free baking flour blend; results may vary as this hasn’t been formally tested with GF flours.
- No walnuts: Use chopped pecans instead for a similar texture and flavor.
- Nut‑free: Omit nuts entirely or replace with another mix‑in such as dried fruit or chocolate chips.
- Reduce sugar: Use ½ cup lightly packed brown sugar plus ¼ cup honey or maple syrup, or substitute coconut sugar for brown sugar.
Variations
Ways to customize the muffins:
- Swap pecans for walnuts.
- Fold in chocolate chips or dried fruit instead of nuts.
- Add a streusel topping for extra crunch and sweetness—note that a very buttery streusel can affect rise.
If you try other variations, share how they turned out in the comments.
How To Make Banana Muffins With Walnuts
Step 1: Preheat oven to 350°F (176°C). Line a muffin tin with liners and lightly grease the cups.
Step 2: Peel the bananas and add them to a mixing bowl with melted butter and brown sugar.
Step 3: Beat the bananas until mostly smooth; small chunks are fine and add texture.
Step 4: Mix the mashed bananas into the butter and sugar, then add eggs and combine.
Step 5: Whisk together flour, baking soda, cinnamon, and salt, then add to the wet ingredients. Mix until just combined—do not overmix.
Step 6: Fold in chopped walnuts until evenly distributed.
Step 7: Use a scoop to fill liners nearly to the top. Top each muffin with extra chopped walnuts and a sprinkle of turbinado sugar.
Step 8: Bake for about 20–25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let cool in the tin before removing. Store covered at room temperature for 3 days or refrigerate for up to a week.
Expert Baking Tips
- Use a muffin scoop and fill liners nearly to the top for tall, bakery‑style domes.
- Lightly coat parchment liners with non‑stick spray to prevent sticking.
- Use fresh walnuts for the best flavor and texture.
- Baking in every other cup (six muffins at a time in a 12‑cup tin) helps muffins rise taller by allowing more air circulation.
- Cool muffins in the tin before removing to help them set.
- Store in an airtight container or cover the cooled tin with foil to keep muffins moist.
Frequently Asked Questions
Common questions about these muffins:
These muffins are often healthier than many bakery muffins because ripe bananas provide natural sweetness and walnuts offer beneficial fats and nutrients. To lower added sugar, reduce the brown sugar to ½ cup and use ¼ cup honey or pure maple syrup, or substitute coconut sugar.
Yes. Cool completely, wrap individually in plastic, and place in an airtight container or freezer bag for up to two months. Thaw at room temperature before serving. Texture and flavor may change slightly after freezing.
Bake for about 20–25 minutes at 350°F (176°C), depending on your oven. Muffins are done when a toothpick comes out clean or with a few moist crumbs and the tops are golden.
Equipment
Standard baking tools needed: a mixing bowl, stand mixer or hand mixer, measuring cups and spoons, a large muffin scoop, a 12‑cup muffin tin, parchment paper liners, and a rubber spatula.
Storage
Room Temperature
Store muffins at room temperature in an airtight container for 3–4 days. For longer storage, refrigerate up to one week; warm briefly in the microwave before serving for the best texture.
Freezing Instructions
Wrap cooled muffins tightly in plastic and place in a freezer bag or airtight container. Freeze up to two months and thaw at room temperature. Frozen muffins may differ slightly in texture from freshly baked ones.
More Recipes You’ll Love
If you enjoyed these muffins, try other recipes from the same collection for cookies, cobblers, and dips.
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Eggless Frosted Sugar Cookies
-
Cranberry Cobbler
-
Peach Cobbler
-
Beer Cream Cheese Pretzel Dip
Recipe
Banana Nut Muffins
These banana nut muffins are super moist, made with five extra‑ripe bananas, and are better than boxed mix. Healthy walnuts are folded into the batter and extra nuts plus turbinado sugar top each muffin for added crunch.
- Author: Marley Braunlich
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Total Time: 35 minutes
- Yield: 15 muffins
- Category: Muffins, Breakfast
- Method: Bake
- Cuisine: American
Ingredients
- 5 medium ripe bananas (about 2 to 2 ¼ cups mashed)
- 2 large eggs
- ½ cup salted butter, melted
- ¾ cup brown sugar, lightly packed
- 2 cups all‑purpose flour, spooned and leveled
- 1 ½ teaspoons baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 cup chopped walnuts
- Walnuts and turbinado sugar for topping
Instructions
- Preheat oven to 350°F (176°C). Line a muffin tin with liners and grease the cups.
- In a large bowl, melt the butter and whisk in brown sugar until combined.
- Add peeled ripe bananas to the bowl and beat until mostly smooth; small chunks are fine.
- Stir in the eggs until fully combined.
- In a separate bowl, whisk flour, baking soda, cinnamon, and salt.
- Fold dry ingredients into the wet ingredients until just combined. Avoid overmixing.
- Gently fold in chopped walnuts.
- Fill muffin liners nearly to the top. Top with extra walnuts and turbinado sugar. For taller muffins, bake in every other cup (six at a time in a 12‑cup tin).
- Bake 20–25 minutes or until a toothpick comes out clean or with a few moist crumbs and the tops are golden brown.
- Cool completely in the muffin tin before removing. Store covered at room temperature for a few days or refrigerate up to one week.
Notes
- See the blog post for additional baking tips and customization ideas.
LET US KNOW WHAT YOU THINK!
Did you try these banana walnut muffins? Leave a review and tag @bakedabundance on social media to share your photos and feedback.