Banana Nut Muffins Recipe

Posted on April 18, 2025

Freshly Baked Banana Nut Muffins with Walnuts

There’s something comforting about a warm, freshly baked banana nut muffins. They’re soft, moist, perfectly sweet, and loaded with crunchy walnuts that add the perfect bite. Whether you’re trying to use up overripe bananas or just craving a cozy treat, these muffins come together easily with pantry staples. They’re ideal for breakfast, snacking, or even dessert! Plus, your kitchen will smell amazing while they bake—like a sweet hug in the form of baked goods.

Table of Contents

Why You’ll Love This Banana Nut Muffins Recipe

Super Easy: No fancy equipment or techniques needed—just one bowl and a few simple steps.
Naturally Sweet: Ripe bananas do most of the sweet talking here, so you can feel good about every bite.
Perfect Texture: Moist and fluffy inside with a golden, slightly crisp top.
Make-Ahead Friendly: Great for baking in batches and freezing for later.
Customizable: Add chocolate chips, swap the nuts, or make it gluten-free!

Ingredients You’ll Need

You’ll be amazed at how quickly these come together using everyday ingredients. Ripe bananas are the star, and the rest is likely already in your kitchen!

Ingredients for Moist Banana Nut Muffins — All the classic ingredients you need for cozy, homemade banana nut muffins.

Banana Nut Muffin Ingredients:

3 ripe bananas (mashed)
1/3 cup melted butter
1/2 cup granulated sugar (or coconut sugar)
1 egg (beaten)
1 tsp vanilla extract
1 tsp baking soda
Pinch of salt
1 1/2 cups all-purpose flour
1/2 cup chopped walnuts (plus more for topping)

How to Make Banana Nut Muffins

These muffins are as easy to make as they are to love. Just mix, scoop, and bake!

Step-by-Step Instructions:

Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with nonstick spray.
Mash the bananas in a large bowl using a fork or potato masher until mostly smooth.
Stir in melted butter, followed by the sugar, beaten egg, and vanilla. Mix until well combined.
Add baking soda and salt, then gently stir in the flour until just incorporated—don’t overmix!
Fold in chopped walnuts, saving a few for sprinkling on top.
Scoop the batter evenly into your muffin tin (about 3/4 full per cup).
Top with extra walnuts for a nice crunch and pretty finish.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Servings & Baking Time

These banana nut muffins are just the right size for a quick breakfast or a midday pick-me-up. Perfectly portioned and ready in no time!

Yields: 12 standard-sized muffins
Prep Time: 10 minutes
Bake Time: 18–22 minutes
Total Time: About 30 minutes

Whether you’re baking for your family or meal prepping for the week, this recipe fits right into your busy day.

Tips & Fun Variations

Want to make these muffins your own? Here are some easy swaps and creative twists!

Tips:

Use super ripe bananas (the spottier, the better!) for max sweetness and moisture.
Don’t overmix the batter—this keeps the muffins soft and fluffy.
Sprinkle a few oats or raw sugar on top before baking for a crunchy topping.

Variations:

Add chocolate chips for a sweet twist.
Swap walnuts for pecans, almonds, or skip the nuts for a nut-free version.
Go gluten-free with a 1:1 GF baking flour.
Add spices like cinnamon or nutmeg for extra warmth.

How to Store Banana Nut Muffins

These muffins are just as tasty the next day—and they freeze beautifully, too!

Short-Term:

Store muffins in an airtight container at room temperature for up to 3 days.
To keep them extra moist, place a paper towel under and over the muffins in the container.

Long-Term:

Freeze muffins in a single layer, then transfer to a freezer bag or container.
Will keep for up to 3 months.
To reheat: Pop one in the microwave for 20–30 seconds or thaw at room temp.

Perfect for grab-and-go mornings or surprise snack cravings!

FAQs

Can I use frozen bananas?

Yes! Just thaw them first and drain any excess liquid before mashing.

What’s the best nut to use?

Walnuts are classic, but pecans are a delicious swap!

Can I make these muffins vegan?

Absolutely. Use melted coconut oil or vegan butter, and swap the egg for a flax egg (1 tbsp ground flax + 3 tbsp water).

Can I reduce the sugar?

Yep! Try using 1/3 cup for a less sweet muffin or sub with honey/maple syrup.

How do I know they’re done baking?

Insert a toothpick into the center—it should come out clean or with just a few moist crumbs.

Can I make mini muffins?

Totally! Just reduce the bake time to around 10–12 minutes and check early.

Can I add oats or seeds for texture?

Yes! Add a few tablespoons of oats or chia/flax seeds to boost nutrition and texture.

Whether you’re baking for a cozy brunch, prepping quick breakfasts, or just treating yourself, these banana nut muffins are a must-try. They’re simple, satisfying, and super customizable—basically everything a muffin should be.

Craving more tasty recipes? Follow @butteryrecipes on Pinterest and Facebook for daily inspiration!

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