Homemade Banana Nut Muffins
This post may contain affiliate links. Please read my disclosure policy.
The smell of bananas and cinnamon always makes the kitchen feel warm and welcoming! I’ve found that the secret to the best Banana Nut Muffins is in the little details: don’t overmix, start the oven hot, and use extra ripe bananas. The result is tall, tender muffins that are full of flavor!
Sheila’s Recipe Snapshot for Banana and Nut Muffins
Homemade banana nut muffins are simple, comforting, and more flavorful than anything from a coffee shop.
Over the years, I’ve had my share of muffin fails. Sometimes the tops would bake up flat, and other times the texture turned out too dense. After lots of trial and error, I discovered a couple of key tricks that make this recipe reliable.
The first is to avoid overmixing the batter. The second is to start the muffins at a higher oven temperature, which gives them that tall, rounded dome that makes them look like they came straight from a bakery!
I also love how buttermilk keeps the crumb tender and moist, while ripe bananas bring natural sweetness and flavor. These are the muffins I make when I want something cozy to go with a cup of coffee or an afternoon snack. They’re family-friendly and freezer-friendly, so I often bake a batch on Sunday and keep extras on hand for busy mornings!
Ingredient Notes for Banana Nut Muffins
- All-Purpose Flour | The base of the muffins. Spoon and level for accuracy.
- Baking Soda and Baking Powder | The combination ensures the muffins rise tall and stay light.
- Cinnamon | Adds a subtle warmth that complements the banana flavor.
- Salt | To balance out all the flavors.
- Butter | Room temperature butter creates a creamy, fluffy base when whipped with sugar.
- Brown sugar | Adds sweetness with a touch of caramel depth.
- Bananas | The riper, the better! Look for bananas with lots of brown spots.
- Eggs | Bind the ingredients and help with structure.
- Buttermilk | Keeps the crumb soft and moist. A splash of lemon juice in milk works as a substitute.
- Vanilla extract | Adds a depth of flavor.
- Walnuts | Add crunch and a nutty flavor. Pecans or even chocolate chips can be swapped in!
Variations and Substitutions
- Nut-Free: Leave out the walnuts entirely, or swap in chocolate chips, dried cranberries, or shredded coconut for a different flavor and texture.
- Different Nuts: Pecans, hazelnuts, or macadamia nuts all work well in place of walnuts.
- Buttermilk Substitute: Mix ¼ cup milk with 1 teaspoon lemon juice or vinegar, let sit for 5 minutes, then use in place of buttermilk. Plain yogurt thinned with milk also works.
- Banana Nut Bread Mini Muffins: Divide the batter evenly among mini muffin tins and bake for 10–12 minutes, reducing the baking time.
- Healthier Version: For a slightly healthier version, try my banana oat muffins instead!
How to Make Banana Walnut Muffins
This recipe is so easy to put together; all you need is a bowl, a spoon, and a muffin pan!
PREHEAT. Preheat the oven to 425°F. Line a 12-cup muffin pan with baking liners or spray with nonstick cooking spray.
MASH THE BANANAS & COMBINE WITH DRY INGREDIENTS. Place the bananas in a bowl, mashing them with a fork until no large lumps remain. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
CREAM THE BUTTER & SUGAR. Add the butter to the bowl of a stand mixer and beat it until creamy, about 3 minutes. Add the sugar and mix, scraping down the sides, until the butter and sugar are completely blended and fluffy.
COMBINE WET & DRY INGREDIENTS. Mix in the mashed bananas, eggs, buttermilk, and vanilla. To the liquid mixture, add the dry ingredients and stir with a spatula just until blended.
FOLD IN WALNUTS. Gently fold ½ cup of the walnuts into the batter.
DIVIDE INTO MUFFIN TIN. Divide the batter between the 12 muffin cups, then sprinkle the remaining chopped walnuts on top.
BAKE. Bake the muffins at 425°F for 5 minutes, then reduce the temperature to 350°F and continue baking for 15 to 17 minutes, or until a toothpick inserted in the center comes out clean.
COOL & ENJOY. Cool for 5 minutes in the muffin pan on a wire rack before removing the muffins from the pan.
More Recipe Success Tips
Storage and Reheating Tips
- To store: Store any leftover banana nut muffins in an airtight container for up to 3 days. For longer storage, they can stay in the fridge for up to 1 week.
- To freeze: Store muffins in a freezer-safe bag for up to 2 months. Thaw at room temperature or warm in the microwave for 20–30 seconds.
Frequently Asked Questions
While not required, resting the batter for about 30 minutes before baking can help the flour hydrate and give the muffins taller domes. It isn’t required, but it’s a nice trick if you have the time!
Toasting the walnuts brings out their nutty flavor and makes them crunchier. You can toast them in a dry skillet for 5–6 minutes or spread them on a baking sheet and bake at 350°F for 8–10 minutes. That being said, the walnuts sprinkled on top of the muffin batter will toast as they bake, so there’s no need to toast them beforehand.
Use parchment paper liners, which release more easily than standard paper liners. You can also lightly spray the liners with cooking spray before filling them.
Starting at 425°F creates a burst of steam that lifts the batter, giving the muffins tall domes. Reducing the heat afterward allows them to cook evenly inside!
Looking for More Bakery-Style Muffin Recipes?
My coffee cake muffins and chocolate banana muffin recipe are both family favorites! I have a yummy bacon muffin recipe, too!
What to Serve With Banana Nut Muffins
Banana nut muffins can be served warm with a pat of butter or cream cheese, or pair them with a bowl of yogurt and fresh fruit for breakfast! They make a great addition to a brunch spread alongside a crustless spinach quiche, sausage egg muffins, and a cream cheese French toast bake!
Beyond the Recipe
Banana bread became popular during the Great Depression, when resourceful home cooks found ways to use overripe bananas instead of throwing them away. Muffins followed soon after as a quicker, more convenient version.
Today, banana nut muffins are a staple in American kitchens and coffee shops, loved for their simplicity and comfort!
Love this recipe? Bookmark it for the future!
Simply tap the heart symbol located in the lower right corner of your screen, and the recipe will be securely stored in your own recipe box.
Banana Nut Muffins
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter room temperature
- ¾ cup light brown sugar
- 3 large ripe bananas
- 2 large eggs
- ¼ cup buttermilk
- 1 teaspoon vanilla extract
- ¾ cup chopped walnuts divided
Instructions
- Preheat the oven to 425°F. Line a 12-cup muffin pan with baking liners or spray with nonstick cooking spray.
- Place the bananas in a bowl, mashing them with a fork until no large lumps remain. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
- Add the butter to the bowl of a stand mixer and beat it until creamy, about 3 minutes. Add the sugar and mix, scraping down the sides, until the butter and sugar are completely blended and fluffy. Mix in the mashed bananas, eggs, buttermilk, and vanilla.
- To the liquid mixture, add the dry ingredients and stir with a spatula just until blended. Gently fold ½ cup of the walnuts into the batter.
- Divide the batter between the 12 muffin cups, then sprinkle the remaining chopped walnuts on top.
- Bake the muffins at 425 degrees for 5 minutes, then reduce the temperature to 350 degrees and continue baking for 15 to 17 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 5 minutes in the muffin pan on a wire rack before removing the muffins from the pan.
Notes
- Don’t overmix! Stir the batter just until the flour disappears. Overmixing makes muffins tough.
- Use very ripe bananas. Bananas with plenty of dark spots give the richest flavor and sweetest results for this banana nut muffins recipe.
- Start at high heat! Baking at 425°F for the first 5 minutes helps the muffins rise tall. Lowering the heat afterward ensures even baking.
- Bring ingredients to room temperature. This step helps everything blend smoothly and creates a consistent texture.
- Top with extra walnuts. A sprinkle of chopped walnuts on top gives the muffins a bakery look and a satisfying crunch!
- To store: Store any leftover banana nut muffins in an airtight container for up to 3 days. For longer storage, they can stay in the fridge for up to 1 week.
- To freeze: Store muffins in a freezer-safe bag for up to 2 months. Thaw at room temperature or warm in the microwave for 20–30 seconds.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
