Delicious Banana Walnut Muffins. These moist, easy-to-make muffins use ripe bananas and chopped walnuts and are perfect for breakfast, lunchboxes, or an afternoon snack.
Each muffin is tender and full of banana flavor with a pleasant crunchy bite from the walnuts.
Very good, took them to the church potluck after service today. Not one left! ~ Andrew
Delicious Banana Nut Muffins
I baked muffins regularly when my kids were young because they’re fast, versatile, and kid-friendly. Muffins make a convenient grab-and-go breakfast or an easy addition to a lunchbox.
Banana muffins were always a favorite in our home. They stay moist, taste great, and are an excellent way to use up very ripe bananas. Over time I experimented with many variations—there are several banana muffin recipes on this blog—but this banana walnut version is one of the simplest and most reliable.
The chopped walnuts add flavor and texture without overpowering the banana. If you prefer a different nut, pecans or almonds also work well.
Banana Nut Muffins Ingredients
- Bananas – Use very ripe, brown-spotted bananas for the best flavor and sweetness.
- Walnuts – For crunch and a nutty flavor. Pecans are a fine substitute.
- Flour – All-purpose flour; fluff and scoop when measuring for accuracy.
- Sugar – Granulated sugar provides the right level of sweetness.
- Milk – Whole milk is recommended but any milk will do.
- Butter – Slightly softened or melted salted butter mixes easily into the batter.
How to make Banana Nut Muffins
- Combine the dry ingredients in a large bowl: flour, baking powder, sugar, cinnamon, and salt.
- Whisk the butter (melted or softened), milk, eggs, and vanilla together in a separate bowl.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Stir in the mashed bananas.
5. Fold in the chopped walnuts.
6. Scoop the batter into prepared muffin tins and bake in a preheated 375°F (190°C) oven for 16–18 minutes, until a toothpick inserted in the center comes out clean.
7. Let the muffins cool briefly in the tins, then transfer to a cooling rack to finish cooling.
Banana Muffin Tips
- Choose very ripe bananas for easier mashing and a sweeter, more pronounced banana flavor.
- Use an ice cream scoop or cookie scoop to portion batter for uniform muffins.
- Line the muffin tin with paper liners or spray the tin lightly to prevent sticking.
- Ensure your oven is fully preheated before baking for even rising and proper texture.
☑️ Tip – Freezing bananas
If you can’t use overripe bananas right away, freeze them whole. I often pop unpeeled bananas into the freezer without a bag. When needed, thaw briefly, peel, and mash. They mash easily and are ideal for muffins and banana breads.
Muffin Variations
- Swap in your favorite nut: pecans, almonds, or macadamia nuts all work well.
- Lightly toast the walnuts before adding for a deeper, nuttier flavor; cool completely before folding into the batter.
- Add 1 cup fresh or frozen blueberries for a blueberry-banana variation.
- Sprinkle the tops with a cinnamon-sugar mix before baking for a sweet crust.
- If you prefer nut-free muffins, omit the nuts entirely—these muffins are still delicious.
FAQs
Yes. Pecans or chopped almonds are tasty alternatives to walnuts.
After the muffins cool completely, store them in an airtight container at room temperature for 2–3 days.
Yes. Cool muffins completely, then freeze in a single layer in a freezer bag or airtight container. Thaw at room temperature before serving. Use within about one month for best quality.
More favorite muffin recipes
- Almond Poppy Seed Muffins
- Blueberry Muffins
- Rhubarb Muffins
- Applesauce Oat Muffins
- Banana Apple Muffins
If you make this recipe, I’d love to hear about it! Leave a comment and share a photo on Instagram @beyondthechickencoop.
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Blueberry Peach Muffins
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Cranberry Nut Muffins
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Mini Banana Muffins
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Chocolate Banana Muffins
Banana Walnut Muffins
Kathy Berget
Equipment
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Measuring Cups
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Measuring Spoons
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Muffin Tin
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Cookie Scoop or Ice Cream Scoop
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Cooling Rack
Ingredients
- 2 cups flour
- 3 teaspoons baking powder
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup butter (melted)
- ½ cup milk
- 2 eggs
- 1 teaspoon vanilla
- 1 cup mashed ripe bananas (about 3 bananas)
- 1 cup chopped walnuts
Instructions
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1. In a large bowl, mix flour, baking powder, sugar, cinnamon, and salt.
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2. In a separate bowl, combine the butter, milk, eggs, and vanilla.
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3. Pour the wet ingredients into the dry ingredients and stir just until combined.
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4. Add mashed bananas and chopped walnuts; fold gently to combine.
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5. Divide batter among prepared muffin cups.
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6. Bake at 375°F for 16–18 minutes or until a toothpick inserted in the center comes out clean.
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7. Cool in the tins a few minutes, then transfer muffins to a rack to finish cooling.
Notes
- Use ripe bananas for the best sweetness and texture.
- An ice cream scoop helps create evenly sized muffins.
- Line the muffin tin with paper liners or spray the tin to prevent sticking.
Nutritional Disclaimer:
Nutritional information is an estimate and should be used as a guideline. For exact values, calculate using the specific ingredients and brands you use.
Nutrition
Calories: 177kcal
Carbohydrates: 25g
Protein: 3g
Fat: 7g
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