These Best Ever Banana Nut Muffins strike the perfect balance between indulgence and everyday nourishment.
With the natural sweetness of ripe bananas and the satisfying crunch of walnuts, these muffins offer a deliciously moist texture and rich, nutty flavor.
Best Banana Nut Muffins
Equipment
- 1 × 12 cup Muffin Tin
- 1 × Large Mixing Bowl
- 1 × Wooden Spoon or Silicone Spatula
- 1 × Small Bowl
- 1 × Cooling Rack
Ingredients
For the Muffins:
- 3 large ripe bananas mashed
- ¾ cup granulated sugar
- 1 large egg
- ⅓ cup vegetable oil
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg optional
- ¾ cup chopped walnuts
For the Crunchy Topping:
- ¾ cup chopped walnuts
- 2 tablespoons brown sugar
- 1 tablespoon melted butter
Instructions
- Prepare Oven and Muffin Tin: Start by preheating your oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners or lightly grease each cup with butter or non-stick spray to prevent sticking.
- Mash Bananas and Mix Wet Ingredients: In a large mixing bowl, mash the bananas until smooth using a fork or potato masher. Stir in the sugar and egg, mixing until the mixture is well blended and slightly frothy. Then pour in the vegetable oil and stir until fully combined.
- Combine Dry Ingredients with Walnuts: In a separate bowl (or directly into the banana mixture for simplicity), add the flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using). Add the ¾ cup of chopped walnuts at this stage—folding them in with the dry ingredients helps distribute them evenly without overmixing the batter.
- Mix the Batter Gently: Fold the dry ingredients into the wet banana mixture just until no streaks of flour remain. Be careful not to overmix—this will ensure the muffins stay soft and tender.
- Make the Walnut Sugar Topping: In a small bowl, stir together the remaining ¾ cup of chopped walnuts, brown sugar, and melted butter. Mix until all the walnuts are coated in the sweet buttery mixture. This will give the muffins a crisp, flavorful topping.
- Fill Muffin Cups and Add Topping: Evenly divide the batter among the 12 prepared muffin cups. Spoon a bit of the walnut topping onto each muffin, spreading it out gently so it doesn’t clump in the center. This helps prevent it from sinking while baking.
- Bake to Golden Perfection: Place the muffin tin in the preheated oven and bake for 20 to 23 minutes, or until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean.
- Cool and Serve: Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature!
Notes
- Storage: Store cooled muffins in an airtight container at room temperature for up to 4 days.
- Freezing Tips: These muffins freeze beautifully. Place them in a freezer-safe bag or container and store for up to 2 months. Reheat in the microwave or let thaw at room temperature.
- Oil Alternatives: You can substitute unsweetened applesauce for the vegetable oil for a lower-fat version.
- Banana Ripeness: For best flavor, use bananas that are deeply speckled or mostly brown—they offer the most sweetness and moisture.
- Add-Ins: Feel free to add chocolate chips or swap walnuts for pecans if you prefer a variation.
What makes them particularly appealing is their simplicity—no mixer required, and just one bowl for the batter.
They’re quick enough for busy mornings yet impressive enough for brunch gatherings.
Nutritionally, each muffin delivers plant-based protein and heart-healthy fats from walnuts, while bananas contribute potassium and dietary fiber, aiding digestion and supporting sustained energy.
With only 6g of saturated fat per serving, they’re a lighter alternative to many bakery muffins.
These muffins also freeze beautifully, making them ideal for meal prepping or grab-and-go snacks throughout the week.
Must-Have Tools for Perfect Results
Muffin Tin (12-Cup)
Essential for shaping and baking evenly-sized muffins. A non-stick version ensures easy release and uniform baking, making it a staple for muffins, cupcakes, or mini frittatas.
Mixing Bowl (Large)
Used for mashing bananas and mixing the batter. A large, deep bowl prevents splatter and provides ample space for stirring, folding, or even prepping larger dishes.
Wooden Spoon or Silicone Spatula
Perfect for mixing without overworking the batter. Gentle enough for folding in delicate ingredients like chopped nuts or berries, and versatile for all kinds of kitchen tasks.
Small Bowl
Used to prepare the crunchy walnut topping. Ideal for melting butter, whisking small portions, or prepping spices and toppings for recipes.
Cooling Rack
Allows muffins to cool evenly after baking, preventing soggy bottoms. Also great for cookies, breads, and air-drying baked goods or dishes.
Chef’s Secrets for Perfect Muffins
The key to truly irresistible banana nut muffins lies in using very ripe bananas—the more speckled and brown, the better.
Overripe bananas not only bring natural sweetness but also ensure a moist, tender crumb.
For added depth, lightly toast the walnuts before adding them to the batter and topping.
This brings out their natural oils and intensifies their nutty flavor. When combining the wet and dry ingredients, be careful not to overmix; stir just until the flour disappears to avoid dense muffins.
If you’re using a metal muffin tin, consider rotating the pan halfway through baking for even browning.
And finally, resist the temptation to open the oven door too early—wait until the muffins have set and risen to avoid sinking.
Best Ways to Serve Muffins
These banana nut muffins are incredibly versatile and shine in both sweet and savory pairings.
Serve them warm with a pat of butter or a drizzle of honey for breakfast, or enjoy alongside a fruit salad and Greek yogurt for a well-rounded brunch.
They also make a great afternoon snack with coffee or tea. For an elevated treat, try slicing one in half and warming it in a toaster oven, then spreading it with nut butter or cream cheese.
Hosting a breakfast buffet? Arrange them on a wooden platter with other baked goods, fresh fruit, and boiled eggs for a simple, crowd-pleasing display.
How to Store and Freeze
Once fully cooled, these muffins can be stored in an airtight container at room temperature for up to 4 days.
Keep them in a cool, dry spot to maintain freshness. For longer storage, wrap each muffin individually in plastic wrap or parchment paper and place them in a freezer-safe bag or container.
They can be frozen for up to 2 months. To enjoy, thaw overnight in the refrigerator or microwave for 20–30 seconds until warm.
Avoid refrigerating the muffins unless your kitchen is very warm—refrigeration can dry out baked goods.
Frequently Asked Questions About Muffins
1. Can I make these muffins without nuts?
Absolutely! If you have a nut allergy or prefer a nut-free version, simply omit the walnuts. The muffins will still be moist and flavorful, and you can substitute with seeds or chocolate chips if desired.
2. What’s the best way to mash bananas?
Use a fork, potato masher, or even a hand mixer to mash bananas. Aim for a mostly smooth texture with a few small chunks for added moisture and bite.
3. Can I use whole wheat flour instead?
Yes, you can substitute half or all of the all-purpose flour with whole wheat flour. Keep in mind that the muffins may be slightly denser and have a nuttier flavor. Adding a splash of milk can help balance the texture.
4. How can I make these muffins healthier?
For a lighter option, swap the vegetable oil with unsweetened applesauce or Greek yogurt. You can also reduce the sugar slightly or use coconut sugar for a less refined sweetener.
5. Why did my muffins sink in the middle?
Muffins can sink if the batter is overmixed, the oven temperature is too low, or the muffins were removed too early from the oven. Make sure to preheat your oven properly and bake until a toothpick inserted comes out clean.
