Warm, nutty muffins studded with toasted walnuts and ripe-banana sweetness — these Banana Nut Muffins are the kind of recipe that turns lonely overripe bananas into something everyone reaches for at breakfast, snack time, or a casual brunch. They’re simple, forgiving, and have a browned-butter taste from melted salted butter that gives them a richer finish than plain banana bread. If you’re building a quick brunch menu that balances sweet and savory, try pairing them with a fast, flavorful fish like Bang Bang Salmon (25 minutes or less) for contrast.
Why you’ll love this dish
These muffins are a small-batch, practical way to use very ripe bananas and a crowd-pleasing texture: tender crumb with a little crunch from walnuts. They’re great when you want something homemade without a lot of fuss — ideal for weekday breakfasts, school lunches, or as a last-minute offering when guests drop by.
“Perfectly moist, not too sweet, and every bite has a walnut crunch — a keeper for breakfast rotation.” — a quick reader review
Reasons to try it:
- Uses pantry staples and just three ripe bananas.
- Balanced sweetness (granulated + dark brown sugar) for depth.
- Half whole-wheat flour gives a more wholesome crumb without being heavy.
- Quick to mix: no creaming required, just whisk and fold.
How this recipe comes together
This is a straightforward wet-into-dry muffin method. You’ll whisk the dry ingredients separately, mash bananas and combine the wet ingredients, then fold them together gently — the goal is a lumpy batter, not smooth. Toasting the walnuts first boosts flavor and crunch. Expect a quick 10–15 minute prep and about 22–26 minutes in the oven.
What to expect during the bake:
- Batter will be thick but spoonable.
- Fill cups about 2/3–3/4 full for domed tops.
- A toothpick inserted in the center should come out clean or with a few moist crumbs at 22–26 minutes.
What you’ll need
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour (light or white whole wheat works well)
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cinnamon
- 1 stick (1/2 cup) salted butter, melted
- 3 large ripe bananas, mashed (very spotty or mostly brown skins)
- 1/2 cup granulated sugar
- 1/4 cup dark brown sugar, packed
- 1/4 cup milk (any kind)
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 to 1 cup walnuts, toasted and roughly chopped
Ingredient notes and swaps:
- For dairy-free: swap butter for melted coconut oil or a neutral vegetable oil and use a non-dairy milk.
- For a nut-free version: omit walnuts and add 1/2 cup raisins or pumpkin seeds.
- If you don’t have whole wheat flour, use 1 1/2 cups all-purpose; texture will be slightly lighter.
Step-by-step instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with liners or grease the cups. Toast walnuts on a baking sheet at 350°F for 5–7 minutes until fragrant; cool and chop.
- In a bowl, whisk together the flours, baking soda, salt, nutmeg, and cinnamon until evenly combined.
- In another bowl, mash the bananas well. Stir in the melted butter, granulated sugar, dark brown sugar, milk, egg, and vanilla until blended.
- Pour the wet mixture into the dry ingredients. Fold gently with a spatula just until there are no large streaks of flour — a few lumps are fine. Fold in about half of the toasted walnuts. Overmixing will make muffins tough.
- Spoon batter into muffin cups (about 2/3–3/4 full). Sprinkle remaining walnuts over the tops.
- Bake 22–26 minutes, rotating the pan halfway if your oven has hot spots. A toothpick in the center should come out clean or with a few moist crumbs.
- Let muffins cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.
Pro timing tip: if you want warm muffins faster, split cooling and reheat individual muffins in the microwave for 12–15 seconds just before serving.
Best ways to enjoy it
Serve these muffins slightly warm with a smear of butter, cream cheese, or almond butter. They’re excellent alongside yogurt and fruit for a brunch spread or with a mug of coffee for morning commuters. For a balanced brunch plate, pair with savory elements — a salad or a quick fish like Bang Bang Salmon (25 minutes or less) complements the sweet nutty muffin nicely.
Plating ideas:
- Stack two muffins with a dollop of mascarpone and honey for dessert.
- Crumble warmed muffin over vanilla yogurt and top with fresh berries for a parfait.
- Serve halved with ricotta and lemon zest for a bright contrast.
Storage and reheating tips
Room temperature: Store in an airtight container for up to 2 days. Keep a paper towel in the container to absorb excess moisture if you live in a humid climate.
Refrigerator: Keeps 4–5 days wrapped or in a sealed container; bring to room temp or microwave briefly before eating.
Freezer: Individually wrap muffins in plastic wrap or foil and place in a zip-top freezer bag. Freeze up to 3 months. Thaw overnight in the fridge or reheat from frozen in a 350°F oven for 10–12 minutes or microwave for 30–45 seconds.
Food safety note: cool muffins completely before sealing to avoid condensation and sogginess. If you use dairy or egg-heavy toppings, consume within recommended fridge times.
Pro chef tips
- Toast walnuts to intensify flavor; it’s a small step with a big payoff.
- Measure flour by spooning it into the cup and leveling with a knife — don’t scoop directly from the bag (prevents dense muffins).
- Use very ripe bananas (freckled/brown skins). They mash easily and give the best banana flavor.
- Don’t overmix: stop folding when the dry streaks disappear. Overworked gluten = tough crumb.
- For evenly domed tops, fill cups levelly and give the pan a quick tap on the counter to remove air pockets.
Creative twists
- Chocolate-walnut: Fold in 1/3 cup chocolate chips for a dessert-like muffin.
- Maple-pecan: Swap walnuts for pecans and replace dark brown sugar with 1/4 cup pure maple syrup (reduce added milk by 1–2 tbsp).
- Blueberry-banana: Fold in 1/2 cup fresh or frozen blueberries (toss in a little flour first).
- Gluten-free: Use a 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum if blend lacks it.
- Streusel top: Combine 2 tbsp butter, 2 tbsp brown sugar, and 2 tbsp flour with a pinch of cinnamon; crumble on top before baking.
Common questions
Q: How ripe should bananas be for best flavor?
A: The skin should be heavily spotted or mostly brown; bananas that are firm yellow won’t give as much sweetness or banana aroma.
Q: Can I reduce the sugar?
A: Yes — you can drop the granulated sugar to 1/3 cup and the brown sugar to 2 tbsp, but the muffins will be less moist and less caramelized on top.
Q: Can I make the batter ahead of time?
A: You can refrigerate batter for up to 24 hours, but note the baking soda/effect may lose some lift. For best rise, bake immediately after mixing.
Q: Are these freezable?
A: Yes — freeze cooled muffins individually wrapped up to 3 months. Reheat from frozen in a warm oven for best texture.
Q: What if I don’t have walnuts?
A: Use pecans, almonds, sunflower seeds, or omit nuts entirely and add texture with oats or chocolate chips.
If you have other questions about adapting this recipe for allergies or scaling it up for a crowd, ask — I can suggest exact substitutions and timing adjustments.
Print
Banana Nut Muffins
- Total Time: 40 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
Warm, nutty muffins studded with toasted walnuts and ripe-banana sweetness, perfect for breakfast or brunch.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cinnamon
- 1 stick (1/2 cup) salted butter, melted
- 3 large ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/4 cup dark brown sugar, packed
- 1/4 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 to 1 cup walnuts, toasted and roughly chopped
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with liners or grease the cups. Toast walnuts on a baking sheet at 350°F for 5–7 minutes until fragrant; cool and chop.
- In a bowl, whisk together the flours, baking soda, salt, nutmeg, and cinnamon until evenly combined.
- In another bowl, mash the bananas well. Stir in the melted butter, granulated sugar, dark brown sugar, milk, egg, and vanilla until blended.
- Pour the wet mixture into the dry ingredients. Fold gently with a spatula just until there are no large streaks of flour — a few lumps are fine. Fold in about half of the toasted walnuts.
- Spoon batter into muffin cups (about 2/3–3/4 full). Sprinkle remaining walnuts over the tops.
- Bake 22–26 minutes, rotating the pan halfway if your oven has hot spots. A toothpick in the center should come out clean or with a few moist crumbs.
- Let muffins cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.
Notes
For dairy-free, swap butter for melted coconut oil or a neutral vegetable oil and use a non-dairy milk. To make a nut-free version, omit walnuts and add 1/2 cup raisins or pumpkin seeds.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American