These moist banana nut muffins work up in just minutes! Tasty and satisfying with great texture, they're a delicious way to use up overripe bananas.
We make SO many muffins in this house.
Fluffy muffins are a great way to grab an easy breakfast on busy mornings.
They take only minutes to make, bake up quickly, and serve as a tasty breakfast treat for several days afterwards!
What’s not to love?
Using overripe bananas to make these delicious banana nut muffins ensure moist muffins, with a delicious banana flavor.
Crunchy walnuts provide a great contrast to the moist banana muffin base - a delicious recipe all around, and sure to become a family favorite for you, too!
Note: Need to use up LOTS of bananas? Check out my Homemade Banana Wine recipe!
Anyway, let’s get to my easy recipe!
These banana walnut muffins are made using really basic kitchen ingredients - if you don’t already have them on hand, they’ll be easy to find in any grocery store!
A few notes:
Overripe bananas are the best bananas to use for this recipe - they mash well, and have the most robust sweet banana flavor.
Don’t worry about brown spots - if the bananas aren’t full-out rotten, it’s all good!
IMHO, the best banana muffins are made with bananas you wouldn’t want to eat - blackened peels, mushy interior, etc.
I tend to use walnuts for these easy banana muffins, but pecans or peanuts also work well.
Sometimes I’ll use additional walnuts for the top of the muffin.
Pro Tip: Chocolate chips are a nice addition to the nuts. If you’d like, add about 1 cup of chocolate chips at the same time as the nuts.
I use all purpose flour for this easy banana nut muffins recipe, but cake flour works well also.
If you’d like to use whole wheat flour, I recommend replacing up to half of the flour with it.
I’ll usually use just whichever I have on hand, but I think I slightly prefer light brown for this recipe.
Milk and Butter
You can use whatever kind of milk you like. When I first designed this banana bread muffins recipe, I was using 2% milk.
For the past several years, we have been using unsweetened almond milk, instead - much easier on our sinuses!
If you need to make these as dairy free banana nut muffins, you can use the plant based milk of your choice, and swap the butter out for vegetable oil or melted lard.
Rounding out this recipe, you will need:
How to Make Banana Nut Muffins
The full recipe is in the recipe card at the end of this post, here is the pictorial overview with some additional tips and info.
Preheat oven to 375 F. Line 12 muffin cups with paper liners (I like to use muffin liners when I have some!), or spray with baking spray. (I use a standard 12-cup muffin tin)
In a medium bowl, combine flour, baking powder, baking soda, and salt; set this flour mixture aside.
Peel bananas. In large mixing bowl, mash bananas and brown sugar together until relatively smooth.
Add eggs, milk, melted butter, and vanilla to the mashed bananas, stir until well combined.
Add dry ingredients to the large bowl of wet ingredients, stir just until moistened (batter should be lumpy.)
Divide muffin batter between 12 prepared muffin cups, filling each to almost full.
If you’re wanting additional nuts as a topping, scatter a bit of chopped walnuts over the top of each muffin at this point.
Bake in a 375 degree F oven for 18-20 minutes or until golden and a wooden toothpick (or butter knife!) inserted in center of a muffin comes out clean.
Cool in muffin pan on a wire rack for 5 minutes.
Remove from muffin cups; serve warm.
Leftover muffins can be cooled to room temperature and covered with plastic wrap or transferred to an airtight container to store in the fridge for up to 5 days.
Personally, we tend to use freezer bags - usually a large ziplock bag.
More Muffin Recipes!
Are you a fellow fan of muffins? I have some more marvelous muffin recipes for you!
Apple Blueberry Muffins
Breakfast Corn Muffins
Cardamom Pear Streusel Muffins
Carrot Cake Muffins
Cranberry Orange Pistachio Muffins
Healthier Apple Oatmeal Muffins
Maple Pumpkin Spiced Muffins
Nutmeg Coffee Cake Muffins
Orange Almond and Date Muffins
Peach Cobbler Muffins
Pina Colada Muffins
Stuffed Banana Nutella Muffins
Sweet Potato Muffins
Also, be sure to check out our Breakfast and Brunch Recipes section for all kinds of great recipes!
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Banana Nut Muffins
- 3 very ripe bananas
- 1 cup brown sugar
- 2-¼ cups all-purpose flour
- 1 ½ tsp. baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs lightly beaten
- ⅓ cup milk
- ¼ cup butter melted and cooled
- 1 tsp. vanilla
- 1 cup walnut pieces
- Preheat oven to 375 F. Line 12 muffin cups with liners, or spray with baking spray.
- In a large bowl, combine flour, baking powder, baking soda, and salt; set aside.
- Peel bananas. In another bowl, mash bananas and brown sugar together until relatively smooth.
- Add eggs, milk, melted butter, and vanilla, stir until well combined.
- Add banana mixture and walnuts to the flour mixture, stir just until moistened (batter should be lumpy.) Divide batter between 12 prepared muffin cups, filling each to almost full.
- Bake in a 375 degree F oven for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean.
- Cool in muffin cups on a wire rack for 5 minutes.
- Remove from muffin cups; serve warm.