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A close-up of a banana nut muffin in a paper liner, topped with chopped nuts. Two ripe bananas and scattered pecan pieces are visible in the background, capturing the classic appeal of freshly baked banana nut muffins.

Banana Nut Muffins Recipe

These easy banana nut muffins have soft, tender centers, sweet banana flavor, and crunchy walnuts in every bite. Made with ripe bananas and simple pantry ingredients, they’re perfect for breakfast or an afternoon snack.

Course Breakfast, Muffins
Cuisine American
Keyword Banana Nut Muffin Recipe, banana nut muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Author momma lew

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

  1. Prepare the pan. Preheat your oven to 350°F and grease a standard 12-cup muffin pan with nonstick cooking spray.

  2. 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.

  3. 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.

  4. Fold in the walnuts. Stir gently to distribute the chopped nuts without overworking the batter.

  5. Fill the pan. Divide the batter evenly among the muffin cups. Sprinkle extra chopped walnuts over the tops, if desired.

  6. 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.

Recipe Notes

How to Store:
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.