If there’s one breakfast treat I simply can’t resist, it’s a batch of warm Banana Nut Muffins, fresh from the oven with their intoxicating aroma filling the kitchen. These classic, bakery-style muffins hit all the right notes: they’re moist, fluffy, packed with the natural sweetness of ripe bananas, and studded with crunchy walnuts in every bite. Whether you’re grabbing one on your way out the door or savoring it with your morning coffee, Banana Nut Muffins deliver a cozy blend of nostalgia and simple comfort that’s impossible not to love.

Banana Nut Muffins Recipe - Recipe Image

Ingredients You’ll Need

Crafting the perfect Banana Nut Muffins doesn’t require fancy ingredients—just humble pantry staples and a few ripe bananas. Every item plays a crucial part, from achieving the tender crumb to building heavenly flavor and irresistible texture.

Ripe bananas: The star of the show, supplying moistness and unbeatable natural sweetness—make sure they’re nice and spotty for maximum flavor!
Granulated sugar: Gives classic sweetness and helps achieve that satisfying golden top.
Brown sugar: Adds deeper caramel notes and a touch of extra moisture.
Vegetable oil: Keeps the muffins soft and light, and ensures they stay that way even the next day.
Large eggs: Bind everything together and add richness for a perfect crumb.
Vanilla extract: Lends warm, aromatic undertones that pair beautifully with banana.
All-purpose flour: The trusty base that gives structure and a soft, fluffy texture.
Baking soda: Essential for lift and lightness—those muffins rise high!
Ground cinnamon: Infuses cozy flavor and warmth that elevates the entire batch.
Salt: Brings out all the flavors and prevents the muffins from tasting flat.
Chopped walnuts: Crunchy, earthy bites that perfectly offset the sweet, tender muffin.
Extra walnuts for topping (optional): For extra crunch and a bakery-worthy finish!

How to Make Banana Nut Muffins

Step 1: Prep Your Oven and Muffin Tin

The first thing to do is set your oven to 350°F (175°C) and let it heat up. While the oven is warming, get out a standard 12-cup muffin tin and either line it with sturdy paper liners or give it a light coat of grease. This guarantees your Banana Nut Muffins pop out effortlessly and with beautiful muffin tops every time.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine the mashed bananas, granulated sugar, brown sugar, oil, eggs, and vanilla extract. Whisk everything together until smooth—this is where your wet base gets loaded with flavor and a beautiful golden color, thanks to the bananas.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. This quick step ensures the baking soda is evenly distributed and the muffins rise evenly. Plus, it keeps any sneaky lumps out of your batter.

Step 4: Make the Muffin Batter

Now, carefully add the dry ingredients to the wet mixture. Gently stir everything together with a spatula or wooden spoon, stopping as soon as the last streak of flour disappears. Overmixing can make muffins tough, so less stirring is more here! Finally, fold in the chopped walnuts to scatter that wonderful crunch throughout.

Step 5: Fill and Top the Muffin Cups

Use an ice cream scoop or a spoon to divide the batter evenly among your muffin cups—filling each about three-quarters full. For that classic Banana Nut Muffins bakery flair, sprinkle a few extra walnuts on top before baking.

Step 6: Bake to Golden Perfection

Slide your muffin tin into the preheated oven. Bake for 18 to 22 minutes, until your kitchen smells irresistible and a toothpick poked into the center of a muffin comes out clean. Let the muffins cool for five minutes before gently transferring them to a wire rack. Enjoy them warm or at room temperature!

How to Serve Banana Nut Muffins

Garnishes

A drizzle of honey or a light dusting of powdered sugar can elevate the appearance and taste of your Banana Nut Muffins. For an irresistibly inviting finish, go the extra mile and add a little pat of butter to each warm muffin right before serving—it melts in gloriously, enhancing the homey flavors.

Side Dishes

Banana Nut Muffins pair perfectly with a creamy Greek yogurt parfait, fresh berries, or a ripe fruit salad. If you’re whipping up brunch, serve them alongside scrambled eggs or bacon for a sweet-and-savory contrast that’ll win over your breakfast crowd.

Creative Ways to Present

Arrange your muffins on a wooden board surrounded by sliced bananas, extra nuts, or even a little bowl of whipped cream cheese. For parties or gatherings, consider wrapping each Banana Nut Muffin in parchment and twine for a charming, rustic touch that makes guests feel extra special.

Make Ahead and Storage

Storing Leftovers

Once your Banana Nut Muffins are fully cooled, keep them at room temperature in an airtight container for up to three days. A paper towel inside the container helps absorb moisture and keeps the tops from getting sticky.

Freezing

These muffins freeze beautifully for up to three months! Simply cool completely, wrap individually, and store in a freezer-safe zip-top bag. When a muffin craving hits, just grab one and let it thaw at room temp or give it a quick zap in the microwave.

Reheating

For that just-baked warmth, pop a Banana Nut Muffin in the microwave for 15–20 seconds, or reheat in a 300°F oven for 5 minutes. The muffins will spring back to life, soft and fragrant, as if freshly made.

FAQs

Can I use frozen bananas for Banana Nut Muffins?

Yes, frozen bananas work wonderfully! Just thaw them and drain any excess liquid before mashing. They’ll make your muffins extra moist and flavorful.

What can I substitute for walnuts?

Feel free to swap walnuts with pecans, hazelnuts, or even chocolate chips if you want a nut-free, kid-friendly version. Sunflower seeds also add crunch while keeping things nut-free.

Why are my Banana Nut Muffins dense or gummy?

Overmixing the batter is the usual culprit! Stir just until the flour disappears, and be sure not to pack the flour when measuring—spoon it lightly into your cup for best results.

Can I make these muffins gluten-free?

Absolutely! Substitute your favorite gluten-free all-purpose flour blend in place of the regular flour. Just be sure it contains xanthan gum for structure and follow the recipe as written.

How can I make Banana Nut Muffins vegan?

Use flax eggs (1 tablespoon ground flaxseed plus 3 tablespoons water per egg), swap in your favorite plant-based oil, and choose non-dairy milk if you want extra moisture. It’s an easy swap with delicious results!

Final Thoughts

There’s a special magic in the simplicity of homemade Banana Nut Muffins. They’re the kind of treat that turns overripe bananas into pure joy and transforms any breakfast into a celebration. Give them a try, and don’t be surprised when this recipe becomes a cherished favorite in your kitchen too!

Banana Nut Muffins Recipe

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4.7 from 5 reviews

Author: admin
Total Time: 30 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

These Banana Nut Muffins are a delightful treat that is perfect for breakfast or a snack. Moist and flavorful, these muffins are easy to make and even easier to enjoy. With the natural sweetness of ripe bananas and the crunch of walnuts, they are sure to become a family favorite.

Ingredients

Scale

Wet Ingredients:

3 ripe bananas (mashed)
½ cup granulated sugar
¼ cup brown sugar
⅓ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract

Dry Ingredients:

1½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup chopped walnuts (plus extra for topping, optional)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 12-cup muffin tin with liners or by greasing lightly.
Mix wet ingredients: In a large bowl, combine mashed bananas, granulated sugar, brown sugar, oil, eggs, and vanilla.
Combine dry ingredients: In another bowl, whisk flour, baking soda, cinnamon, and salt.
Combine wet and dry ingredients: Gradually mix the dry ingredients into the wet mixture until just combined. Fold in chopped walnuts.
Fill muffin cups: Divide batter evenly among the muffin cups, filling each about ¾ full. Top with extra walnuts if desired.
Bake: Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
Cool and serve: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.