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 favorite. Walnuts are folded into the batter and the muffins are finished with extra chopped walnuts and a sprinkling of turbinado sugar for a pleasant crunch.
Soft and flavorful, these muffins make a satisfying breakfast or snack alongside coffee or tea. The recipe yields about 15 bakery-style muffins, so there’s plenty to share.
The generous amount of mashed banana gives these muffins a moist, fluffy texture and clear banana flecks throughout, similar to a bakery muffin. They come together in one bowl and consistently turn out great.
Why You’ll Love This Recipe
- Uses up overripe bananas. This recipe calls for five medium ripe bananas (about 2 to 2 ¼ cups mashed), which provide natural sweetness and exceptional moisture.
- Perfect for breakfast. Homemade muffins are a convenient morning option or a good choice for packed breakfasts and lunches.
- Moist and flavorful. The mashed bananas create a tender crumb and visible banana flecks for real banana flavor.
- Easy and one‑bowl. Minimal dishes and straightforward steps make this approachable for all skill levels.
- Reliable results. This method has been tested many times and consistently produces great muffins.
Ingredients
This recipe uses common pantry staples and will put overripe bananas to good use.
- Bananas
- Eggs
- Butter
- Brown sugar
- All-purpose flour
- Baking soda
- Cinnamon
- Salt
- Walnuts
- Turbinado or coarse sugar
See the recipe card below for exact measurements.
Substitutions
If you need to adapt the recipe, try these options:
- Gluten-free: Try a 1:1 gluten-free baking flour; results may vary.
- No walnuts: Chopped pecans are a great alternative.
- Nut-free: Omit the nuts or replace them with chocolate chips or dried fruit.
- Reduce sugar: Use ½ cup lightly packed brown sugar plus ¼ cup honey or pure maple syrup, or substitute coconut sugar for brown sugar.
Variations
Ways to change the flavor profile:
- Swap pecans for walnuts.
- Mix in chocolate chips, dried fruit, or seeds instead of nuts.
- Add a streusel topping for extra crunch—watch the butter content, as an overly buttery streusel can affect rise.
If you try other swaps, note how they affect texture and flavor and adjust accordingly.
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: Melt butter and beat with brown sugar until combined.
Step 3: Peel and mash the ripe bananas, leaving some small chunks if you like.
Step 4: Add mashed bananas to the butter and sugar, then beat in the eggs until combined.
Step 5: Whisk together flour, baking soda, cinnamon, and salt. Add dry ingredients to the wet mixture and stir until just combined—do not overmix.
Step 6: Fold in chopped walnuts until evenly distributed.
Step 7: For taller muffins, place liners in every other cup of a 12-cup pan, or fill all cups if preferred. Fill liners nearly to the top. Top each muffin with extra chopped walnuts and a sprinkle of turbinado sugar.
Step 8: Bake 20–25 minutes, or until a toothpick comes out clean or with a few moist crumbs. Allow muffins to cool completely in the tin before removing and storing covered at room temperature for up to 3–4 days.
Expert Baking Tips
- Use a muffin scoop to portion batter and fill liners almost to the top for tall, bakery-style muffins.
- Lightly coat parchment liners with non-stick spray to prevent sticking.
- Fresh walnuts yield the best flavor.
- Bake in every other cup to improve air circulation for taller domes.
- Cool muffins in the tin before transferring to a rack or container.
- Store in an airtight container or wrap with foil to keep them fresh.
Frequently Asked Questions
Common questions and quick answers about the recipe:
They can be healthier than many muffins because ripe bananas provide natural sweetness and walnuts add nutrients. To reduce added sugar, try ½ cup brown sugar plus ¼ cup honey or maple syrup, or use coconut sugar.
Yes. Wrap cooled muffins individually in plastic wrap and store in an airtight container or freezer bag for up to 2 months. Thaw at room temperature before eating. Texture may change slightly after freezing.
Bake about 20–25 minutes at 350°F (176°C), or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Equipment
Basic baking tools needed: mixing bowl, stand mixer or hand mixer, measuring cups and spoons, large muffin scoop, muffin tin, parchment liners, and a rubber spatula.
Storage
Room Temperature
Store cooled muffins at room temperature in an airtight container for 3–4 days. To extend shelf life, refrigerate for up to a week; warm briefly before serving if chilled.
Freezing Instructions
Wrap cooled muffins tightly in plastic and place in a freezer bag or airtight container for up to 2 months. Thaw at room temperature before enjoying; frozen muffins may differ slightly in texture from fresh.
More Recipes You’ll Love
Try other favorite recipes for cookies, cobblers, and dips for a variety of homemade treats.
-
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 better than boxed mix. Healthy walnuts are mixed into the batter and extra chopped walnuts plus turbinado sugar on top add flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Total Time: 35 minutes
- Yield: About 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 the brown sugar until combined.
- Add peeled ripe bananas to the bowl and beat until mostly smooth; small chunks are fine.
- Beat in the eggs until fully combined.
- Whisk together flour, baking soda, cinnamon, and salt in a separate bowl.
- Add dry ingredients to the wet ingredients and mix until just combined. Avoid overmixing.
- Fold in the chopped walnuts with a rubber spatula.
- If you want taller muffins, place liners in every other cup of a 12-cup tin. Fill liners almost to the top with batter and sprinkle with extra walnuts and turbinado sugar.
- Bake 20–25 minutes, or until a toothpick comes out clean or with a few moist crumbs and the tops are golden brown.
- Let muffins cool completely in the tin before removing. Store covered at room temperature for a few days or refrigerate for up to a week.
Notes
- See the blog post for additional tips on customizing the recipe and troubleshooting.
LET US KNOW WHAT YOU THINK!
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