Warm, homemade banana nut muffins are always in season! This easy recipe is ready in 30 minutes and makes 12 muffins. These muffins make a delicious breakfast or a tasty snack. Bananas and brown sugar add cozy sweetness. Walnuts add a delightful crunch. Bananas, eggs, and butter ensure a moist muffin.
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Welcome to My Kitchen Serenity! Banana nut bread has always been one of our favorites. How simply wonderful to bake it into muffins! These may become your favorite breakfast muffins, snack muffins, or dessert muffins. Eating them with a cup of hot coffee or a glass of cold milk is a must! So simple to pack inside a lunch bag, too.
Do you have people at your house that will not dare eat a banana if there are any spots on them? If so, now’s the perfect time to make these muffins. Ripe bananas tend to be much sweeter than the bright, firm yellow bananas. In fact, the more ripe the banana, the sweeter it is. Which makes overripe bananas perfect for a sweet treat such as these muffins.
How do you enjoy homemade muffins the day after you’ve baked them? You can certainly eat them at room temperature but have you ever sliced a muffin in half and toasted it? Try it! Spread butter over each hot half of the muffin…it is so good.
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I’ve received SO MANY wonderful comments about these muffins!
- Kelli said, “Had to hide them from my 4 year old and hubby.”
- Sha wrote, “Omg!! Perfection!! And my house smells AMAZING!! Soooo yummy!!!”
- Dave commented, “Doubled recipe. Made loaves instead of muffins – still great.”
- Paul wrote, “Came out great I just added some cinnamon.”
Many people have told me that this is the best banana nut muffin recipe. Thanks, I really appreciate all the comments! Keep ’em coming 🙂
Ingredients
Non-stick cooking spray
3 bananas, mashed
¼ cup unsalted butter, melted
¼ cup whole milk
1 large egg
1 teaspoon vanilla
½ cup brown sugar, packed*
½ cup sugar
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup unsalted walnuts, chopped + extra to top muffins before baking, if desired
*how to pack brown sugar: spoon the brown sugar into a measuring cup. With the back of a spoon, press down the brown sugar. Spoon more brown sugar into the measuring cup, and pack down again with a spoon. Repeat the process until the measuring cup is full of brown sugar.
Kitchen Tools/Equipment Needed
Muffin pan
Large mixing bowl
Measuring cups
Measuring spoons
Whisk
Step by Step Instructions
STEP 1: Preheat oven to 350°F. Spray a standard muffin pan with non-stick cooking spray and set aside. OXO offers a wonderful, heavy gauge muffin pan with easy grip sides…find it here.
STEP 2: Add the mashed bananas, melted butter, and milk to a large mixing bowl. Mix to combine.
STEP 3: Beat in the egg and vanilla, and brown sugar.
STEP 4: Add in the remaining dry ingredients and fold in until just mixed. Then, fold in the walnuts.
STEP 5: Fill muffin pan cups to about 3/4 full. Ensure each muffin cup has an equal amount of muffin mix. Top with additional walnuts, if desired.
STEP 6: Place in the pre-heated oven and bake for 18-20 minutes, or until toothpick inserted in the center of a muffin comes out clean. Remove from oven and cool for at least 5-10 minutes before serving.
What Can You Put on a Muffin?
As I stated earlier, nothing is more wonderful than putting a small pat of real butter on a freshly baked, hot muffin! But here are some other things you may want to try spreading onto a banana nut muffin:
- peanut butter
- honey
- Nutella
- cream cheese
- apple butter
Storing Baked Muffins
To keep these muffins fresh and moist, store them in an airtight container at room temperature for up to 3 days (refrigerate them and they’ll keep fresh for a couple days more). You can also freeze muffins for up to 3 months if you wrap them tightly in aluminum foil or place in plastic freezer bags.
Substitutions and Variations
Use chopped pecans instead of walnuts (or leave the nuts out altogether)
Add some chocolate chips (my husband’s suggestion, lol)
Sprinkle the tops of the cooked, cooled muffins with powdered sugar
How to Transport Muffins
So now that you’ve made these delicious muffins, what the best way to transport them? I recently discovered a plastic carrier that’s perfect for transporting pies, muffins, and cupcakes. It’s the Southern Homewares 3-in-1 Plastic Holder Container. It offers easy-grip handles, a snap-tight lid, and it’s made out of durable plastic. Available now on Amazon!
Banana Nut Muffins
Equipment
- Standard muffin pan
- large mixing bowl
- measuring cup(s)
- measuring spoons
- whisk
Ingredients
- non-stick cooking spray
- 3 ripe bananas, mashed
- 1/4 cup unsalted butter, melted
- 1/4 cup whole milk
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup brown sugar, packed
- 2 cups all purpose flour
- 1/2 cup white sugar
- 1 tsp salt
- 1 tsp baking soda
- 1 cup unsalted walnuts, chopped (plus extra for topping if desired)
Instructions
- Preheat oven to 350°F. Spray a standard muffin tin with non-stick cooking spray and set aside
- Add the mashed bananas, melted butter, and milk to a large mixing bowl. Mix to combine.
- Beat in the egg and vanilla, and brown sugar.
- Add in the remaining dry ingredients and fold in until just mixed. Then, fold in the walnuts.
- Fill muffin pan cups to about 3/4 full. Ensure each muffin cup has an equal amount of muffin mix. Top with additional walnuts, if desired.
- Place in the pre-heated oven and bake for 18-20 minutes, or until toothpick inserted in the center of a muffin comes out clean. Remove from oven and cool for at least 5-10 minutes before serving.
Notes
Nutrition
If you try this recipe, leave me a comment! I’d love to hear from you.
Another delicious muffin recipe you may want to try:
The BEST Banana Walnut Muffins ever. Moist and full of flavor
Thank you for your comment and rating, Bunnie! I’m very happy you liked the muffins! Have a great rest of the day!
Love the reciepe easy and so tasty and moist. Would definitely use again. I used a gas oven so had to add 10 min to cooking time.
Thank you so much for letting me know, Denise! I appreciate your comment and rating!
My new favorite banana muffin / banana bread recipe . Have made the muffins as directed, plus I have doubled the recipe and made 2 banana bread loaves. Increased the cooking time on the loaves to 65 minutes.
Thank you so much for your comment, Dave! I’m glad you like the recipe. Thanks for the info about the loaves.
LOVE these muffins! So good, and a great use of all the overripe bananas that seem to collect in my freezer. Husband ate the walnuts that were designated for my second batch, so I added 1/4 tsp each of cinnamon and nutmeg, 1/3 cup of oatmeal (just for texture really), and a cup of mini chocolate chips. Turned out beautifully both with walnuts and with my alterations! They barely made it out of the oven before hubby was into them! YUMMM!
Hi Emily! Thanks for your comment. I’m so glad you and your husband liked the muffins! The addition of cinnamon, nutmeg, oatmeal, and chocolate chips sounds scrumptious! I’ll have to try it one day. Take care 🙂
I made it. I was out of whole milk and used coconut milk . Additionally I added strawberries. They came out great.
Great idea with the coconut milk & strawberries, Ulanka! Glad you liked the recipe!
First time making these today. They are great. They don’t crumble, they’re moist and full of flavor. Thx
Thanks for your nice comment, Yola! I’m happy you liked them 🙂
Didn’t have 3 bananas, just one, substituted the other two for two cups of applesauce and they turned out perfect!
Such an easy yet tasty recipe. Substituted vanilla (cuz I didn’t have any) with honey and cut on the sugars and it’s awesome too!
Great idea I also don’t have vanilla will use honey instead ..and give it a try
Best muffins I’ve made, I used gluten free flour instead of regular flour and used 3/4 cup of coconut sugar instead of brown/white sugars. Turned out great! Thanks for recipe.
Thank you so much for your comment, Kristine. I’m happy you liked the recipe! Thank you for letting me know about the GF flour and coconut sugar, too.
I decided on a whim to make banana nut muffins for the first time during this time at home. I have to say, this recipe was so easy!!! I love that I can put everything in my stand mixer without separating ingredients . They are awesome with the walnuts on top and so moist. I made some cinnamon butter to place on top and it is divine!
This makes me so happy, Jasmine! I’m so glad you liked the muffins. Thank you for your comment. Cinnamon butter sounds amazing, too.
I was looking for a recipe to use up more of my bag of dried fruit (apple, date, walnut mix) so I used your recipe and used 1/2 cup dried fruit mix chopped and 1/2 cup chopped walnuts. The muffins turned out very moist and very banana flavored. from the three bananas. This is a delicious , versatile recipe. I have a lot of frozen blueberries, so I might add them next time. We have to use up what we have, don’t we!
Thank you for your comment, Marilyn! I love your additions to the recipe. Sounds delicious!
Excellent recipe. Will definitely make again.
Hi dear, I would love to try your recipe. One question, is it baking soda or baking powder I need to use?
Hi June. It’s baking soda. Let me know if you have any other questions. Thanks!
Very tasty & easy! I cooked them for 22 minutes & should have gone another 4-5 minutes. I have a lot of walnuts to use, so will try again!
Thank you for your comment, Jill! I’m glad you liked the muffins!
Easy recipe … moist and very tasty !
Thank you, Ed! I’m glad you liked the recipe!
I love this recipe! So instead of 1/2cupsugar, i used 1/4cup sugar. Reason is becuase i added chocolate chip to the recipw. My brown sugar stayed 1/2cup.
Overall, it came out perfect!
Sounds delicious! I’m so glad you liked the muffins. Thank you for your comment!
Maple Syrup is good too with it along with butter! I love your recipe. Accidentally added 1/3 cup milk and ended up having to add an extra half of cup of all-purpose flour, but it still turned out great. I used pecans instead of walnuts. Top favorite recipe. Will use again. Thank you for making it.
Thanks for your comment, Makayla! I will definitely try maple syrup and butter next time I make these muffins. I’m so glad you let me know that you loved the muffins; thank you so much!
Thanks for the great recipe! I made it gluten and refined sugar free substituting organic agave nectar for both sugars and a blend of gluten free flours ( 1c banana flour, 1/4 c multigrain al purpose gf flour, 1/2c rice flour and 1/2-3/4c almond flour) the flours i used was just what I had on hand, I’m sure you could use an all purpose for all of it but I find for gluten free a blend is best. Also I’ve never heard of banana flour before I moved to Central America . In the U.S. I would have used tapioca flour or oat flour or quinoa flour even!
One last note In case anyone is interested, when you use agave instead of refined or brown sugars it’s a liquid so the flour measurement needs to be increased a little. My measurements includes an extra 1/4-1/2 c to compensate for the extra liquid.
It turned out fabulous!
This is the second time I’ve made these and they are consistently delicious! I used 2% milk because it’s what I keep on hand and I added about 3/4 teaspoon of cinnamon cinnamon because we love cinnamon :). My family will love their special treat in the morning after the trial of being in Covid quarantine and recovery. A little something special is in order to bring some smiles around here!
Thank you for your comment, Linda. I’m so glad you like the muffins and I hope your family enjoys them, too. Stay well!
I’ve made these several times, they are delicious. The only thing different is I added about 1 Tab. Cinnamon to a double recipe. Gave it to several friends and they love it. My husband said its the best. Can I substitute apples for the bananas.
Hi Carol. Thank you for your comment! I love the addition of cinnamon. I’m glad you and your husband liked them! I’m not sure about substituting apples for the bananas…the bananas add moisture as well as flavor. I think applesauce would be a good sub. Let me know the results if you choose apples. I have a Cinnamon Applesauce Muffin recipe on the blog, if you want to try that one. Thanks!
Can you substitute self rising flour and eliminate the baking powder?
Hi Jane. Thank you for your question. I have not tried that so I can’t say for sure. However, I would think you would need to eliminate both the baking powder and the salt. The muffins may not look exactly the same if you had used all-purpose, but they would probably still taste very good. Let me know how they turn out!
Just made these this morning and they are incredible! So moist and not too overly sweet. I topped mine with extra walnuts and a sprinkle of brown sugar for a little added crunch on top. Perfect with some butter and a cold glass of milk!
Thank you so much for letting me know, Jessica! I love your addition of extra walnuts and brown sugar…sounds delicious!
Excellent recipe! Used Pecans instead of walnuts and made 6 very large muffins. Wonderful and soooo easy. Thanks
Recipe made 15 muffins
Bake time was 25 minutes
House smells amazing
Warm soft and delicious
Just made these and OMG. So good. I tagged you on my Instagram post for them! @mama_mosaic. The only thing I did different was I swapped the all purpose flour for self rising flour and didn’t put nuts on top . my toddlers love them!
Thanks for letting me know, Anne!! I’m so glad you and your family liked the muffins. Thanks for the tag, too!!
So good! Recipe is excellent and 5 stars (6 stars, really) as written. The second time I made them, I subbed 1 cup of the all purpose flour for whole wheat flour for a little extra nutrition and it was still 5 stars! I put an extra splash of milk in to compensate for the absorbency of the wheat for and they were perfectly moist. Also, as others suggest, add a shake of cinnamon. Thank you for this great recipe!
Yay! Thank you so much for letting me know! I’m glad you liked them. Wish I had a couple of them now. Thanks for your substitutes, it’s very helpful to others. Have a wonderful day!