These easy banana nut muffins are soft, moist, and packed with sweet banana flavor and crunchy walnuts. Made with ripe bananas and simple pantry ingredients, these homemade muffins are perfect for breakfast, snacks, lunchboxes, or a quick grab-and-go treat.
The ripe bananas add natural sweetness and moisture, while chopped walnuts give every bite a delicious nutty crunch. These muffins are easy enough for beginner bakers and come together with simple ingredients you may already have at home.
Enjoy them warm from the oven, pack them for breakfast on busy mornings, or serve them with coffee for an easy homemade treat.
Why You’ll Love These Banana Nut Muffins
- Soft and moist
- Full of sweet banana flavor
- Delicious crunchy walnuts
- Easy to make
- Made with simple pantry ingredients
- Perfect for breakfast or snacks
- Family-friendly
- Great for meal prep
- Easy to freeze
- Perfect for using ripe bananas
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/3 cup melted unsalted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup chopped walnuts
Optional:
- Extra chopped walnuts for the top
- 1/2 cup chocolate chips
- 1 tablespoon brown sugar for sprinkling
Ingredient Notes
Ripe Bananas
Very ripe bananas work best for banana muffins.
Look for bananas with plenty of brown spots because they are sweeter and easier to mash.
Walnuts
Chopped walnuts add a delicious crunchy texture.
You can chop them finely for smaller pieces or leave them slightly larger for more crunch.
Pecans can also be used as an alternative.
Melted Butter
Melted butter adds a rich flavor and helps keep the muffins moist.
Allow the butter to cool slightly before mixing it with the egg.
How to Make Banana Nut Muffins
1. Preheat the Oven
Preheat your oven to 350°F.
Line a 12-cup muffin pan with paper liners or lightly grease the muffin cups.
2. Mash the Bananas
Place the ripe bananas in a large mixing bowl.
Mash them with a fork until mostly smooth.
A few small banana pieces are completely fine.
3. Mix the Wet Ingredients
Add the:
- Granulated sugar
- Melted butter
- Egg
- Vanilla extract
Mix until everything is well combined.
4. Combine the Dry Ingredients
In another bowl, whisk together:
- All-purpose flour
- Baking soda
- Ground cinnamon
- Salt
Mix until evenly combined.
5. Make the Muffin Batter
Add the dry ingredients to the banana mixture.
Gently stir until just combined.
Do not overmix the batter.
6. Add the Walnuts
Fold the chopped walnuts gently into the batter.
Reserve a few chopped walnuts for the tops of the muffins if desired.
7. Fill the Muffin Pan
Divide the batter evenly between the prepared muffin cups.
Fill each cup approximately three-quarters full.
Sprinkle extra walnuts on top if desired.
8. Bake
Bake for approximately 18–22 minutes.
The muffins are ready when a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Cool
Allow the muffins to cool in the pan for approximately 5 minutes.
Transfer them to a wire rack to finish cooling.
10. Serve
Serve warm or at room temperature.
These banana nut muffins are delicious with:
- Coffee
- Tea
- Milk
- Butter
- Peanut butter
- Fresh fruit
Tips for the Best Banana Nut Muffins
Use Very Ripe Bananas
The riper the bananas, the sweeter and more flavorful your muffins will be.
Bananas with plenty of brown spots work best.
Don’t Overmix the Batter
Mix the batter only until the flour disappears.
Overmixing can make muffins dense and tough.
Chop the Walnuts Evenly
Evenly chopped walnuts help distribute the nutty flavor throughout the muffins.
Don’t Overfill the Muffin Cups
Fill each muffin cup approximately three-quarters full for evenly shaped muffins.
Check the Muffins Early
Start checking around the 18-minute mark because oven temperatures can vary.
Banana Nut Muffin Variations
Chocolate Chip Banana Nut Muffins
Fold 1/2 cup chocolate chips into the batter along with the walnuts.
Banana Pecan Muffins
Replace the walnuts with chopped pecans.
Banana Walnut Oat Muffins
Add 1/2 cup rolled oats to the batter for extra texture.
Cinnamon Banana Nut Muffins
Add an extra 1/2 teaspoon cinnamon for a warmer cinnamon flavor.
Banana Nut Streusel Muffins
Top the muffins with a simple mixture of:
- Brown sugar
- Flour
- Butter
- Chopped walnuts
Bake until golden and crumbly.
How to Store Banana Nut Muffins
Allow the muffins to cool completely before storing.
Place them in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 1 week.
Can You Freeze Banana Nut Muffins?
Yes.
Allow the muffins to cool completely.
Wrap them individually or place them in a freezer-safe bag.
Freeze for up to 2 months for the best quality.
Thaw at room temperature or warm briefly before serving.
What to Serve with Banana Nut Muffins
These muffins pair well with:
- Hot coffee
- Tea
- Cold milk
- Greek yogurt
- Fresh berries
- Peanut butter
- Butter
Frequently Asked Questions
Can I Use Frozen Bananas?
Yes.
Allow frozen bananas to thaw completely before using them.
Mash them well before adding them to the batter.
Can I Use Pecans Instead of Walnuts?
Yes.
Chopped pecans are a delicious substitute for walnuts.
Can I Make These Muffins Without Nuts?
Yes.
Simply leave out the walnuts for easy banana muffins.
You can add chocolate chips or blueberries instead.
Why Are My Banana Muffins Dry?
Muffins can become dry if too much flour is used or if they are overbaked.
Measure the flour carefully and avoid baking longer than necessary.
Can I Make Mini Banana Nut Muffins?
Yes.
Use a mini muffin pan and reduce the baking time.
Start checking them after approximately 10–12 minutes.
Recipe Card
Easy Banana Nut Muffins
Prep Time: 15 minutes
Cook Time: 18–22 minutes
Total Time: About 35 minutes
Servings: 12 muffins
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/3 cup melted unsalted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup chopped walnuts
Instructions
- Preheat the oven to 350°F.
- Line a 12-cup muffin pan with paper liners.
- Mash the ripe bananas in a large mixing bowl.
- Add the sugar, melted butter, egg, and vanilla extract.
- Mix until well combined.
- In another bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Add the dry ingredients to the banana mixture.
- Stir gently until just combined.
- Fold in the chopped walnuts.
- Divide the batter evenly between the muffin cups.
- Sprinkle extra walnuts on top if desired.
- Bake for 18–22 minutes.
- Cool slightly before serving.
Storage: Store in an airtight container at room temperature for up to 3 days.