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    Home » Desserts » Easy Banana Nut Muffins Recipe

    Easy Banana Nut Muffins Recipe

    Published: Dec 5, 2021 · Modified: Jan 7, 2023 by Anne Clark · This post may contain affiliate links · 88 Comments

    Jump to Recipe Print Recipe
    banana nut muffin on plate with bowl of muffins in background
    banana nut muffins in blue bowl
    banana walnut muffins on plate
    baked muffins
    banana nut muffins in blue bowl

    Warm, homemade banana nut muffins are always in season!  Ready in 30 minutes.  Makes 12 muffins.  These muffins are moist, fluffy, and full of banana flavor and crispy walnuts! You'll love this easy recipe!

    three baked muffins on white plate
    Jump to:
    • Why You'll Love These Muffins
    • Ingredients Needed for this Recipe
    • Kitchen Tools/Equipment Needed
    • How to Make Banana Nut Muffins
    • Substitutions and Variations
    • Frequently Asked Questions
    • Expert Tips
    • How to Transport Muffins
    • Other Amazing Muffin and Cake Recipes
    • Recipe
    • Comments

    Why You'll Love 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.

    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."
    • Jenn said, "I made these into banana nut mini muffins.  Turned out great and the kids loved them!"

    Many people have told me that this is the best banana nut muffins with walnuts recipe.  Thanks, I really appreciate all the comments!  Keep 'em coming 🙂

    Check out my White Chocolate and Raspberry Muffins. Just like these muffins, they're pretty awesome!

    Ingredients Needed for this Recipe

    Non-stick cooking spray - or use paper muffin cups.

    Ripe Bananas - you’ll want to use overripe bananas (look for the dark spots) and mash them until they resemble baby food.

    Real Butter - use unsalted butter, but if salted butter is all you have, go ahead and use that.

    Whole Milk - use almond milk if that's all you have.

    Egg - room temperature eggs seem to blend better with the melted butter.

    Pure Vanilla Extract - Substitute maple extract for a deeper maple flavor.

    Light Brown Sugar - I have not tried this recipe with dark brown sugar so I don't know how the muffins would taste if using the dark brown sugar. 

    White Granulated Sugar - combining both white and brown sugar ensures the perfect level of sweetness with just a hint of molasses flavor from the brown sugar.

    All-purpose flour - do not substitute with self-rising flour.  The texture won't be the same if you do.

    Salt and Baking Soda - common baking ingredients when using all-purpose flour. Do not substitute the baking soda with baking powder. The results won't be the same!

    Unsalted Walnuts - you can find unsalted walnuts in the baking section of the store.  Do not use salted walnuts which are typically found in the snacks section of a store.

    If you still have a bunch (pun absolutely intended) of overripe bananas, use them to make my Banana Chocolate Chip Pancakes! They use a lot of the same ingredients as these muffins.

    Kitchen Tools/Equipment Needed

    Muffin pan - this recipe uses a standard size muffin pan.  You could use the jumbo size or mini size muffin pan but you'll need to adjust the baking time to accommodate for the different size muffins.

    Large mixing bowl

    Measuring cups and measuring spoons

    Whisk - do not use an electric mixer for this recipe - all you need to do is gently blend the ingredients.  A whisk works well for the blending process.

    How to Make Banana Nut Muffins

    photo collage of recipe steps

    (1) Add the mashed bananas, melted butter, and milk to a large mixing bowl. Mix to combine.

    (2) Add egg, vanilla, and brown sugar. Blend with a whisk.

    (3) Add in the remaining dry ingredients. Blend with a whisk. Fold in the walnuts.

    (4) Fill muffin pan cups to about ¾ full*.  An ice cream scoop works well for this step. Bake as directed in the recipe card. Enjoy!

    * Ensure each muffin cup has an equal amount of batter.  Top with additional walnuts for that bakery-style flair, if desired.

    Substitutions and Variations

    • Use chopped pecans instead of walnuts (or leave the nuts out altogether).
    • Add some chocolate chips (my husband's suggestion, lol).
    • Spread peanut butter or almond butter on sliced, warm muffins.
    • Nutella banana muffins are a unique and surprising flavor combo so try spreading some Nutella on that baked muffin!
    • Sprinkle the tops of the cooked, cooled muffins with powdered sugar.

    Frequently Asked Questions

    Do banana nut muffins need to be refrigerated?

    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).

    Can banana nut muffins be frozen?

    Absolutely!  You can freeze these muffins for up to 3 months if you wrap them tightly in aluminum foil or place them in plastic freezer bags. When ready to eat, it only takes about 10-15 minutes for one to thaw on the countertop or wrap one frozen muffin in a paper towel and microwave on high for 10-15 seconds.

    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:
    honey
    Nutella
    cream cheese
    apple butter

    Expert Tips

    This recipe calls for packed 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.

    Don't overmix the batter.  Just blend it enough with a whisk to incorporate the ingredients.

    Spray a standard 12-muffin tin with non-stick cooking spray. OXO offers a wonderful, heavy gauge muffin pan with easy grip sides. 

    How to Transport Muffins

    So now that you've made these delicious muffins, what's 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!

    three baked muffins on white plate

    Other Amazing Muffin and Cake Recipes

    • Applesauce Cinnamon Muffins
    • Chocolate Muffins from Scratch
    • Easy Apricot Nectar Cake with Glaze
    • Easy Pumpkin Spice Cake

    This recipe was originally published in 2019 and was updated in 2021.

    If you made this easy banana nut muffin recipe, please comment below to let me know how it turned out for you! I'd love to hear from you.

    Follow me on Pinterest, Instagram, or Facebook for delicious recipe ideas!

    Recipe

    Banana-Nut-Muffins

    Banana Nut Muffins

    Warm, homemade banana nut muffins are always in season!  This easy muffin 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.  Bananas, eggs, and milk ensure a moist muffin.
    4.76 from 69 votes
    Print Pin For Later Rate
    Course: Breakfast, Dessert, Snack
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 12 muffins
    Calories: 267kcal
    Author: Anne Clark

    Equipment

    • Standard muffin pan
    • large mixing bowl
    • measuring cup(s)
    • measuring spoons
    • whisk

    Ingredients

    • non-stick cooking spray
    • 3 ripe bananas, mashed about a cup of mashed bananas
    • ¼ cup unsalted butter, melted
    • ¼ cup whole milk
    • 1 large egg
    • 1 teaspoon vanilla extract
    • ½ cup light brown sugar, packed
    • 2 cups all purpose flour
    • ½ cup white sugar
    • 1 teaspoon salt
    • 1 tsp baking soda
    • 1 cup unsalted walnuts, chopped (plus extra for topping if desired)

    Instructions

    • Preheat the oven to 350°F. Spray a standard size (12-servings) muffin pan with non-stick spray or use muffin liners and spray them with non-stick spray.
    • Add the mashed bananas, melted butter, and milk to a large bowl. Blend with a whisk to combine.
    • Add the egg, vanilla, and brown sugar. Blend with a whisk.
    • Add in the remaining dry ingredients and fold in until just mixed. Then, fold in the walnuts.
    • Fill muffin pan cups to about ¾ full. Make sure each muffin cup has an equal amount of muffin batter. Top with additional walnuts, if desired.
    • Place in the oven on the middle rack, and bake for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out fairly clean (no wet batter stuck on it). Remove from the oven and let cool for at least 5-10 minutes before serving.

    Notes

    How to Store Muffins:  You can store muffins at room temperature for up to 3 days if they're stored in an airtight container.  You can also freeze muffins for up to 3 months if you wrap them tightly in aluminum foil or place them in plastic freezer bags. 
    What to Put on a Banana Nut Muffin:  They're pretty darn good all by themselves, but you can try adding a pat of butter, peanut butter, Nutella, or apple butter.
    Tried this Recipe? Tag me Today!Mention @mykitchenserenity or tag #mykitchenserenity on Instagram!!

    Nutrition

    Serving: 1muffin | Calories: 267kcal | Carbohydrates: 39g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 296mg | Potassium: 158mg | Fiber: 2g | Sugar: 20g | Vitamin A: 160IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg

    Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.

    « Oatmeal Banana Chocolate Chip Cookies
    Keto Strawberry Cheesecake »

    About Anne Clark

    Hi! I'm Anne, the founder and content creator at My Kitchen Serenity, a food blog focused on serving the needs of busy moms and dads who are looking for easy and delicious recipes for the family.

    Reader Interactions

    Comments

    1. homeschool57

      January 06, 2023 at 5:30 pm

      FYI your picture shows baking powder but the recipe states baking soda. Just made it with baking soda but wanted to give you heads up. Turned out well.

      Reply
      • Anne Clark

        January 06, 2023 at 7:30 pm

        Thank you so much for letting me know!

        Reply
      • Anne Clark

        January 07, 2023 at 4:30 pm

        The picture has been fixed. Thank you! I'm glad you followed the recipe card, and that you liked the muffins 🙂

        Reply
    2. Marty

      January 14, 2023 at 10:41 am

      I really like this recipe! I always thought I hated walnuts, but because my husband requested banana walnut muffins I decided to try it. I actually liked them so much! I did have to bake them about 5 min longer and had to add a splash of extra milk for it to come together. I made this recipe once- true to your recipe except replaced butter with olive oil- and it was amazing! And I also made it once with applesauce instead of bananas and added cinnamon. So good! But this is an excellent recipe and very adaptable. Thank you!

      Reply
      • Anne Clark

        January 14, 2023 at 1:09 pm

        Hey Marty! Thanks for taking the time to let me know how these turned out for you. I’m so glad you and your hubby enjoyed them! I love the olive oil, applesauce, and cinnamon substitutes 🙂

        Reply
    3. Peggy Coker

      January 18, 2023 at 4:27 pm

      My muffins are in the oven as I type. They are going to our Wednesday night dinner. I’ll let you know how it turns out.

      Reply
      • Anne Clark

        January 18, 2023 at 5:02 pm

        I'm excited about this, Peggy! DO let me know how they turned out 🙂

        Reply
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    Hi. I’m Anne and I’m happy to share with you my easy, family-friendly recipes. I’ve been cooking for my family for 30 years, and what I’ve learned is that most busy families appreciate easy homemade meals. Now that the kids are grown, my passion is creating and sharing flavorful food for you and your family to enjoy as well. If you have any questions, feel free to email me at [email protected] 

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