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!

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

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

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

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

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

Scale

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 until mostly smooth.
Stir in melted butter, sugar, beaten egg, and vanilla extract. Mix well.
Add baking soda and salt, then gently stir in flour until just combined—don’t overmix.
Fold in chopped walnuts, saving a few for topping.
Scoop batter evenly into muffin cups, filling about 3/4 full.
Sprinkle extra walnuts on top.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan for 5 minutes, then transfer to wire rack to cool completely.

Use very ripe bananas for the best flavor and texture. These muffins freeze well and make a great make-ahead breakfast option.

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