Banana Nut Muffins
Banana nut muffins are an easy way to turn those extra-ripe bananas on your counter into a homemade breakfast or snack.
Each muffin has a soft, tender center, sweet banana flavor, and crunchy walnuts in every bite. Melted butter and brown sugar add richness, while simple pantry ingredients keep the prep easy.
Bake a batch of this muffin recipe for busy school mornings, tuck one into a lunchbox, or enjoy one warm with your afternoon coffee. You can also freeze extras for another day.
This recipe gives you a reason to save those spotted bananas instead of letting them go unused.
As an Amazon Associate, I earn from qualifying purchases. This post may contain affiliate links, meaning I may receive a small commission at no extra cost to you when you make a purchase through my links. Thank you for supporting my kitchen!
Why You’ll Love These Banana Nut Muffins
- A use for ripe bananas: Those spotted bananas on your counter bring sweetness and flavor to every bite.
- Simple ingredients: You’ll need pantry staples, melted butter, milk, an egg, and chopped walnuts.
- Soft with a little crunch: Tender banana muffins and crunchy nuts make a satisfying combination.
- Easy to save for later: Bake a batch for breakfast, then freeze extras for busy mornings.
Ingredients for Banana Nut Muffins
You’ll find the full measurements in the recipe card. Here’s what you’ll need:
- Ripe bananas: Choose bananas with plenty of brown spots for a sweeter flavor and easier mashing.
- Unsalted butter: Melt the butter and let it cool slightly before mixing.
- Whole milk: Helps bring the batter together.
- Egg: Binds the ingredients and gives the muffins structure.
- Vanilla extract: Complements the banana and brown sugar.
- Brown sugar and granulated sugar: Sweeten the muffins, with brown sugar adding a light caramel flavor.
- All-purpose flour: Gives the muffins their structure.
- Baking soda: Helps the muffins rise.
- Salt: Balances the sweetness.
- Chopped walnuts: Add crunch throughout the muffins. Save a few extra pieces for the tops if you like.
What Nuts Are in Banana Nut Muffins?
- Walnuts are a classic choice and are the nuts used in this recipe. Their slightly earthy flavor balances the sweet banana batter.
- Pecans are another option if you prefer a sweeter, buttery flavor.
Whichever you choose, chop them into small pieces so they’re evenly distributed throughout the muffins.
How to Make Banana Nut Muffins
- Start by mixing mashed bananas in a large bowl, then beat in the egg, vanilla, and brown sugar.
- Gently fold in the dry ingredients, followed by the chopped walnuts.
- Spoon the batter into muffin cups about 2/3 full and top with extra walnuts.
- Bake and check the centers for doneness. Let the muffins rest in the pan for 5–10 minutes before transferring them to a wire rack.
Don’t Forget To…
- Scroll down to print the full recipe with step-by-step instructions and exact measurements.
- Check out my Kitchen Essentials for the pans, mixing bowls, and baking tools I use to make this recipe a breeze.
- Save or share this recipe on Pinterest!
Tips for Soft, Tender Muffins
- Use well-ripened bananas. Yellow bananas with brown spots are softer, sweeter, and easier to mash.
- Measure flour carefully. Spoon it into your measuring cup and level it off. Scooping directly from the bag can pack in too much flour.
- Mix gently. Stop folding once the flour is incorporated. A few lumps are fine.
- Portion evenly. A scoop helps divide the batter so the muffins bake at the same rate.
- Check before the timer ends. Overbaking can dry out the muffins, so begin checking at 18 minutes.
- Finish cooling on a rack. Leaving muffins in the pan too long can trap steam underneath them.
Muffins turn out dry, dense, or sunken? Before you toss the batch, check The Baking Fix-It Guide for help figuring out what went wrong, what you can still salvage, and how to get better results next time.
Banana nut muffins keep for 2–3 days at room temperature in an airtight container. Let them cool completely before storing so trapped steam doesn’t make the tops sticky. Line the container with a paper towel to absorb excess moisture.
For longer storage, freeze the cooled muffins in a freezer-safe bag or container for up to 3 months. Thaw individual muffins at room temperature or microwave briefly until warmed through.
Bake these standard-size banana nut muffins at 350°F for 18–20 minutes. Start checking at 18 minutes, since ovens and muffin pans can affect the baking time.
Insert a toothpick into the center of a muffin. It should come out clean or with a few crumbs, without wet batter. If needed, bake for another minute or two and check again.
Yes. Thaw them completely, drain off excess liquid, and mash before measuring or adding them to the batter.
Overmixing and too much flour are common causes of dense muffins. Measure the flour carefully and fold the batter gently, stopping when no dry streaks remain.
Too much flour or too much time in the oven can lead to dry muffins. Start checking for doneness at the beginning of the baking range.
USA Pan Bakeware Muffin Pan, 12-Well, Aluminized SteelEoonfirst Standard Size Baking Cups Food-Grade Greaseproof Paper Cupcake Liners 200 Pcs (Natural)
Plastic Storage Containers with Lids – 2-Pack 3L Cupcake Carrier – Leakproof Cookie Storage Containers Airtight – BPA-Free Plastic Containers with Lids for Food Storage, Meal Prep, Leftovers, Cupcakes
More Muffin Recipes to Try
For another way to use ripe bananas, try these strawberry banana muffins or cocoa banana muffins.
For another breakfast with sweet banana flavor and crunchy nuts, try these banana nut pancakes. They’re an easy option for a relaxed weekend breakfast.
Banana Nut Muffins Recipe
Ingredients
- 3 bananas mashed
- ¼ c. unsalted butter melted
- ¼ c. while milk
- 1 large egg
- 1 t. vanilla
- ½ c. brown sugar
- ½ c. sugar
- 2 c. all-purpose flour
- 1 t. salt
- 1 t. baking soda
- 1 c. walnuts chopped + extra to top muffins before baking, if desired
Instructions
- Prepare the pan. Preheat your oven to 350°F and grease a standard 12-cup muffin pan with nonstick cooking spray.
- Mix the wet ingredients. Mash the bananas in a large bowl, then stir in the melted butter and milk. Mix in the egg, vanilla, brown sugar, and granulated sugar.
- Add the dry ingredients. Whisk the flour, baking soda, and salt in a separate bowl. Gently fold them into the banana mixture just until combined.
- Fold in the walnuts. Stir gently to distribute the chopped nuts without overworking the batter.
- Fill the pan. Divide the batter evenly among the muffin cups. Sprinkle extra chopped walnuts over the tops, if desired.
- Bake and cool. Bake for 18–20 minutes, checking the centers for doneness. Let the muffins rest in the pan for 5–10 minutes before transferring them to a wire rack.
Notes
Let banana nut muffins cool completely, then store them in an airtight container at room temperature for 2–3 days. For longer freshness, refrigerate for up to 1 week or freeze for up to 3 months.
These look so yummy! I frequently have ripe bananas, so I love finding new recipes to make with them!
These look so awesome!
Hello! I was a little confused! You have a little c. for cup and a little t. for other ingredients. Am I to assume that this is teaspoon or tablespoon?
yup – t is for tsp or teaspoon
My husband was throwing away three old bananas and I said I can make you muffins. This recipe was Easy and turned out delicious. He loved them.