Warm, homemade banana nut muffins are always in season! These fluffy, moist, and perfectly sweet muffins are ready to eat in only 30 minutes. Plus, they're packed with banana flavor and crispy walnuts! You'll love this easy one-bowl recipe! Here's what people have to say:
- 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!"
If you love easy, moist muffins like these, you'll also enjoy my Bisquick Applesauce Cinnamon Muffins.
Jump to:
Why You'll Love Banana Nut Muffins
- One Bowl. No need to bring out multiple bowls (i.e., one for the dry ingredients and one for the wet ingredients). Everything is mixed in one bowl!
- Customizable. You can easily swap out the walnuts with pecans or chocolate chips. This recipe works well for mini muffins, too.
- Moist Every Time. No fail recipe ensures a moist muffin (because dry muffins are just the pits!)
- Perfectly Sweet. My readers have told me time and time again that these muffins have the perfect blend of white sugar and brown sugar.
- Tastes just like Banana Nut Bread!
Check out my White Chocolate and Raspberry Muffins. Just like these muffins, they're pretty awesome! What's your favorite muffin?
Ingredient Photo, Notes, and Swaps
- Ripe Bananas - you'll want to use overripe bananas (look for the dark spots but no bruises) and mash them until they resemble baby food. You can also puree the bananas in your food processor for extra fluff!
- Real Butter - use unsalted butter, but if salted butter is all you have, go ahead and use that.
- Whole Milk - I recommend whole milk because it has a higher fat content which helps keep the muffins moist.
- Egg - room temperature eggs seem to blend better with the melted butter. Easy swap - liquid eggs (like EggBeaters).
- Pure Vanilla Extract - vanilla extract is a classic flavor enhancer! Easy swap - use maple extract for a deep maple flavor.
- White and Light Brown Sugars - 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. Easy swap - use whole wheat flour.
- 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. Easy swap - unsalted chopped pecans.
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.
Delicious Add-ins
- Add some chocolate chips (my husband's suggestion, lol).
- Add 1 teaspoon ground cinnamon to the batter.
How to Make Banana Nut Muffins
- Add the mashed bananas, melted butter, and milk to a large mixing bowl. Mix to combine.
- Add egg, vanilla, and brown sugar. Blend with a whisk.
- Add in the remaining dry ingredients. Blend with a whisk. Fold in the walnuts.
- 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.
Pair your muffins with a batch of pumpkin spice breakfast pancakes for the coziest autumn morning.
Tips for Perfect Banana Nut Muffins
- 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.
Delicious Topping Ideas
These muffins are perfect just the way they are! But if you're feeling a little fancy, dress them up with these fantastic serving ideas:
- Spread butter, peanut butter, or almond butter on sliced, warm muffins.
- Spreading some Nutella on that baked muffin for a unique and surprising flavor combo!
- Sprinkle the tops of the cooked, cooled muffins with powdered sugar.
How to Quickly Ripen Bananas
- Microwave. Pierce the banana skin severeal times with a fork (don't peel the banana). Microwave on high for 30 seconds, then gently press around the banana to see if it's soft enough. If not quite soft enough, continue to cook in 30-second intervals.
- Oven. Preheat your oven to 300F. Place unpeeled bananas on a baking sheet and cook until the skins turn black, usually at the 15 to 20 minute mark.
- Brown paper bag. Place bananas in a brown paper bag (be sure to close the bag). They should be much softer in a day or two. Tip - adding an apple or avocado to the bag speeds it up a little more!
Frequently Asked Questions
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).
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.
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, cream cheese, or apple butter.
Yes! If you have frozen bananas, just let them thaw and then mash them up!
Best Way to Store Muffins
So now that you've made these delicious muffins, what's the best way to store them? Store them in an airtight container (ziptop bag or sealable container) on your countertop for several days. Putting them in the refrigerator may dry them out a bit. But they also freeze perfectly fine. Once thawed, they're still moist!
If you're going to be taking them somewhere, I really like a sturdy plastic carrier that keeps the muffins from moving around. The Southern Homewares 3-in-1 Plastic Holder Container is perfect for transporting pies, muffins, and cupcakes. It offers easy-grip handles, a snap-tight lid, and it's made out of durable plastic. Available now on Amazon!
More Amazing Muffin Recipes
Recipe
Banana Nut Muffin Recipe
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.3 ripe bananas, mashed, ¼ cup unsalted butter, melted, ¼ cup whole milk
- Add the egg, vanilla, and brown sugar. Blend with a whisk.1 large egg, 1 teaspoon vanilla extract, ½ cup light brown sugar, packed
- Add in the remaining dry ingredients and fold in until just mixed. Then, fold in the walnuts.2 cups all purpose flour, ½ cup white sugar, 1 teaspoon salt, 1 teaspoon baking soda, 1 cup unsalted walnuts, chopped (plus extra for topping if desired)
- 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 17-20 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
- 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.
- For extra fluffy muffins, puree the bananas in a food processor.
- Don't overmix the batter. Just blend it enough with a whisk to incorporate the ingredients. 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 Baked Muffin: They're pretty darn good all by themselves, but you can try adding a pat of butter, peanut butter, Nutella, cream cheese, honey, or apple butter.
Nutrition
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.
Rita Jackson says
These are the best, most moist, banana nut muffins that I have ever made! The only thing that I do differently, is that I add a half of a teaspoon of cinnamon to the recipe, and I simply love them! You have to try these!
Anne Clark says
Thank you thank you thank you, Rita!! I agree, cinnamon is a fantastically delicious addition. I appreciate you leaving a comment 🙂
Margarita R Escalante says
How long do I bake if making mini muffins?
Anne Clark says
Hi Margarita. Bake 10-15 minutes. Try not to over bake. Thanks for visiting!
Peggy Coker says
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.
Anne Clark says
I'm excited about this, Peggy! DO let me know how they turned out 🙂
Kim says
Can you replace walnuts with pecans?
Anne Clark says
Hi Kim! Yes, pecans are a great substitute for walnuts. I recommend unsalted pecans. Thanks for visiting my blog 🙂
Amy says
I never leave comments but I love your recipe. I have been making them a long time now. I even make them into a loaf and then into French toast. Even using gluten free flour for my family they are delicious. Thank you!
Anne Clark says
Hi Amy. Thank you SO much for letting me know all this! The French toast part has me fascinated and drooling! Yum!
Joe S says
I made these tonight,I substitute the white sugar for honey and used same amount and added chocolate chips and a scoop of protein powder, delish,The recipe itself is Outstanding!
Thank you for sharing.
Anne Clark says
Thank you for letting me know, Joe! Those are a great substitution and additions. I’m so happy you liked them 🙂
Marty says
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!
Anne Clark says
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 🙂
homeschool57 says
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.
Anne Clark says
Thank you so much for letting me know!
Anne Clark says
The picture has been fixed. Thank you! I'm glad you followed the recipe card, and that you liked the muffins 🙂
Toni says
Yummy!
Cindy says
Really delicious. I’m going to add chocolate chips next time.
When you add the extra walnuts do you candy them with a sugar coating?
Thank you so much
Anne Clark says
I’m so glad you liked the muffins, Cindy. Thanks for letting me know! I use plain walnuts for the topping but your idea sounds fabulous!
Kile Rocha says
These are excellent! Very moist like the bakery. Will keep this one and throw out all the rest of the recipes.
Anne Clark says
Thank you, Kile! I’m so glad you liked the muffins 🙂
Diana says
Best banana nut muffins!
Anne Clark says
Thank you, Diana! I’m happy you liked them!
Vicky Bolvin says
I am going to.make mega muffins. Any changes I should make?
Anne Clark says
Hi Vicki, thanks for your question. I haven’t made these as mega-sized muffins but I would think the only thing is to bake a few minutes longer and to keep a close eye on them so as not to burn. Good luck and enjoy!
Jd says
Can you use self rising flour?
Anne Clark says
Hi JD. Do not use self-rising flour. The texture won't be the same. Thank you for asking!
Marie Spitzfaden says
Made these today & they were perfect! Used 2%milk since I didn't have whole milk & they
were super yummy. Very easy recipe & will definitely continue to use it every time I have ripe
bananas.
Thanks for a great recipe!
Anne Clark says
I'm so happy you liked the muffins, Marie! Thank you so much for letting me know!
Courtney says
Hello! What is the baking time for 24 ‘mini’ muffins?
Anne Clark says
Hey Courtney! For mini muffins, I would bake them for 10-13 minutes or until the edges start to brown. You can insert a wooden toothpick in the center of a muffin to see if any batter sticks to it...if the toothpick comes out clean, the muffins are done. I love the idea of mini muffins - so easy to pop the whole muffin in your mouth!
Cheyenne Stewart says
And the notes You state that these can be frozen but how would you suggest they be thawed out? Should I just pop it in the microwave for a few seconds or thaw in the fridge the night before?
Anne Clark says
Hi Cheyenne! 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. Thanks for asking
Adrienne says
How can I use honey or maple syrup to sweeten this rather than refined sugar?
Anne Clark says
Hi Adrienne! That’s a great question! Since honey is sweeter than refined sugar and already “wet”, I would use 3/4 cup honey instead of the white and brown sugars. Lower the oven temp to 325F because honey makes baked goods brown faster. Reduce the bake time as well - so check on the muffins after about 10 minutes of bake time and keep a close eye on them until they’re done. These same recommendations go for maple syrup, too!
Monica says
Could you substitute whole Milk for oatmilk or almond Milk?
Anne Clark says
Hi Monica! If I had to choose, I would pick the oat milk because of its flavor and consistency. If you use almond milk, that’s fine but the muffins won’t be as fluffy and they may cook more quickly so keep an eye on them. My recommendation is to use the oat milk. Thanks for visiting!
marta vasquez says
Hi monica I did for homemade almond milk and they came very tasty and I add 1/2 cup of walnuts ans 1/2 cup of dates and they came out very delicious
Alison Stokes says
I thought they are banana nut muffins I ever tasted I crushed walnuts instead chopped it makes easier eat and you still get same flavor. It made told of 17 muffins