Name: Banana Nut Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 3 ripe bananas, mashed; ½ cup granulated sugar; ¼ cup brown sugar; ⅓ cup melted butter or oil; 1 large egg; 1 tsp vanilla extract; 1 ½ cups all-purpose flour; 1 tsp baking soda; ½ tsp baking powder; ¼ tsp salt; ½ tsp cinnamon (optional); ½–¾ cup chopped walnuts (plus extra for topping)

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Why You’ll Love This Recipe

I love how these muffins combine the natural sweetness of overripe bananas with the rich, earthy crunch of chopped nuts. The texture is soft and fluffy inside with just the right golden top. They’re easy to make in one bowl, and they fill my kitchen with that warm, nostalgic banana bread aroma—but in portable, muffin form.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Overripe bananas (mashed)
All-purpose flour
Baking soda
Baking powder
Salt
Brown sugar
Granulated sugar
Eggs
Vanilla extract
Milk (or buttermilk)
Vegetable oil or melted butter
Chopped walnuts or pecans (plus extra for topping, if desired)

Directions

I preheat my oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease the cups.
In a large bowl, I mash the bananas until smooth.
I whisk in the sugars, eggs, vanilla, milk, and oil until fully blended.
I add the flour, baking soda, baking powder, and salt, then stir until just combined—I’m careful not to overmix.
I fold in the chopped nuts gently.
I scoop the batter evenly into the muffin cups, filling each about ¾ full.
I sprinkle a few extra nuts on top of each muffin for a nice crunch.
I bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
I let them cool for 5 minutes in the pan before transferring to a wire rack.

Servings and timing

This recipe makes 12 muffins.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Sometimes I add a pinch of cinnamon or nutmeg for a warm spice note. I’ve also swapped out the walnuts for pecans or even almonds. If I want a richer muffin, I use butter instead of oil. A handful of chocolate chips or a cinnamon streusel topping takes them to the next level.

Storage/reheating

I store the muffins in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week. They also freeze well—I wrap them individually and reheat in the microwave for 20 seconds or warm them in the oven at 300°F (150°C) for about 8–10 minutes.

FAQs

Can I toast the nuts before adding them?

Yes, I love toasting the nuts for a deeper flavor. I just spread them on a baking sheet and bake at 350°F for 5–7 minutes until fragrant.

Can I use frozen bananas?

Absolutely. I thaw them and drain any excess liquid before mashing. They’re great for baking.

How do I keep the muffins from getting soggy?

I let them cool completely before storing and use a paper towel in the container to absorb moisture.

Can I make these gluten-free?

Yes, I use a 1:1 gluten-free flour blend and they turn out great with no other adjustments needed.

Do I have to use both sugars?

I like the combo of brown and white sugar for flavor and moisture, but I’ve used all brown sugar before and still got a great result.

Conclusion

Banana Nut Muffins are a timeless treat I turn to again and again. They’re soft, flavorful, and loaded with that satisfying nutty crunch. Whether I bake a batch for brunch, the lunchbox, or just because I’ve got ripe bananas, they always bring that classic homemade goodness.