Soft, fluffy and moist Banana Nut Muffins topped with brown sugar and walnuts. This easy muffin recipe comes together in minutes, and they bake up perfectly every time.
BANANA NUT MUFFINS!! Worth shouting about, because I took my all-time favorite Easy Banana Bread and turned it into the best Banana Nut Muffins. Prepare to ravenously consume several of these soft, fluffy muffins straight from the oven. They’re so good.
Banana Nut Muffins
This recipe is based off of my popular Banana Bread. I made a few small tweaks to turn them into muffins and I am beyond thrilled with how great they came out. Here’s what makes these the best:
- Bananas – This banana bread is loaded with bananas – two whole cups! I use 3-4 overripe bananas to make this bread sweet, moist, and undeniably banana-flavored.
- Brown Sugar – The only sugar used in these muffins is brown sugar. It is in the batter and it gets sprinkled on top before baking. The brown sugar gives the bread a deeper flavor and almost caramel-like sweetness. Plus, brown sugar and bananas are a fantastic flavor combo.
- Topping – The top of each muffin is adorned with a sprinkling of brown sugar and chopped walnuts. This adds a delicate sweet and crunchy layer right on top of each muffin.
You might also like: Pumpkin Bread – Cranberry Bread – Apple Bread – Chocolate Zucchini Bread – Banana Cake
Tips For Making Banana Nut Muffins:
- The more ripe your bananas are, the sweeter they’ll be. Make sure your bananas are speckled with brown spots, as this ensures they will mash easily and lend lots of natural sweetness and banana flavor the muffins.
- Your brown sugar should be fresh and soft. Since this is a key ingredient (used in both the topping and the batter), make sure it is fresh and moist.
- Use your favorite nuts. I chose chopped walnuts for this version, but chopped pecans, hazelnut or macadamia nuts would also be delicious. Feel free to even use a combination of nuts.
- Top these muffins with salted butter, honey butter or maple butter to make them extra tasty.
How To Store Muffins:
These muffins are best the day they are made; however, leftovers can be stored tightly-covered at room temperature for up to 2 days, or refrigerated for several days longer.
These are best served warm. I reheat them in the microwave or toaster oven and serve with a smear of salted butter.
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Banana Nut Muffins
Ingredients
Muffins:
- 1/2 cup unsalted butter, melted and cooled slightly
- 2/3 cup light brown sugar, lightly packed, make sure it is fresh and soft
- 2 large eggs
- 2 cups mashed very ripe bananas , about 3-4 bananas
- 2 teaspoons pure vanilla extract
- 1 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4-1/2 teaspoon ground cinnamon, optional
- 1/2 cup chopped walnuts, or swap for macadamia nuts, pecans or hazelnuts
Topping:
- 1/4 cup brown sugar
- 2-3 tablespoons chopped walnuts
Instructions
- Preheat oven to 350°F.
- In a large bowl, whisk melted butter and 2/3 cup brown sugar until well combined, about 1 full minute. Add eggs, mashed banana and vanilla, whisking until combined.
- In a separate bowl, combine the flour, baking soda, salt, and cinnamon. Add dry ingredients to the wet ingredients and use a rubber spatula to lightly stir the batter until almost combined. Add 1/2 cup walnuts and stir until no streaks of flour remain. Be careful not to over-mix.
- Grease 15 standard-sized muffin cups and divide the batter evenly among the cups. Sprinkle the top of the each cup with brown sugar and chopped walnuts (topping). Bake for 14-17 minutes, until a toothpick inserted into the center comes out clean. Place the pan on a wire rack to cool.
Nutrition
Tried this recipe?Leave a comment and rating below!
Nicole
Just finished a 15 muffin yield recipe. As a beginner , this was super easy to follow. I’m so happy with how these turned out. Super fluffy and moist. My pan might be little big as I was only able to make 14. The topping was absolutely perfect. I accidentally added 1/2 a teaspoon of kosher salt, so I did add a little more cinnamon and nutmeg to save it and they are DECADENT ❤️
Thank you so much for the recipe, I wish I could send you the picture they look lovely.
Can’t wait to try out the lemon blueberry next ☺️
Allison
Hi, Nicole. I’m glad you enjoyed them! Thanks for taking the time to leave a comment. Happy baking! 🙂
Izzyb2
I think these muffins are pretty darn good I heard another person say that they weren’t sweet. They are just perfectly sweet enough. And with the nuts on top it’s delicious. I gave it a five-star first time making these and I’ll probably make them again. Thank you so much!
Allison
I’m glad you enjoyed them! Thanks for taking the time to comment. 🙂
Nicole
Please start a TikTok!!!!!!!!!
Issa
Hey Guys! Tips for a lil extra moisture: Add two shots of your favorite rum or whiskey (Jack Daniels Honey or Malibu Rum are my faves) the alcohol cooks out so there is no alcohol in it.
Nicole Ayala
Awesome eggnog is always good too for moisture.
Jackie
Didn’t care for these, they are not sweet at all. I used VERY ripe bananas and they still were not sweet, also, i had to bake them about 5 minutes longer then the recipe called for and they still had a underdone texture. Sorry not for me.
Allison
Sorry to hear that. Are you sure you used 2/3 cup of brown sugar in the muffins?
Larry
I doubled the recipe and used 2 1/2 cups of chopped walnuts with some orange zest. Made 6 large muffins and a tray of banana bread. Incredibly easy , very moist and incredible flavor. Thank you and Merry Christmas!
Allison
That sounds delicious! Thanks for taking the time to comment. 🙂
Christine
Delicious! Unfortunately I only had 2 bananas and the toddler really wanted to make muffins this morning so I added some coconut oil and a bit of extra brown sugar to make up for lack of bananas. They still turned out great! Thank you!
Allison
I’m glad you enjoyed them! Thanks for stopping by. 🙂
Debra
These are absolutely delicious! I only had 2 very ripe bananas and it worked out fine. They have just enough sweetness to them and I wouldn’t change a thing. That little hint of cinnamon was perfect and the nuts and sugar on top was great. I definitely be keeping this in my recipe file!
Allison
I’m glad you enjoyed them! Thanks for taking the time to comment. 🙂
GabbyGerty
I had bananas that were about to go bad and wanted to make some muffins. So glad I found this recipe! It was easy and produced fluffy, moist, delicious results! The amount of sweetness was perfect for me. I did double up on the cinnamon though because I love it! The topping was a nice touch and added some extra crunch! Thanks so much for sharing the recipe!
Allison
I’m glad you enjoyed them. Thanks for taking the time to leave a comment. 🙂
Tina
Super easy to make. Did have to add 10 minutes but mine were on the bigger side. Smell was heavenly. Thanks for the yummy recipe 🙂
Allison
You’re welcome, Tina. Thanks for taking the time to comment. 🙂
Kara
But how many calories are these? Because 231kcal is 231,000 calories and that is seemingly impossible
Allison
Hi, Kara. 1 kcal and 1 calorie are the same. From this article:
“The terms calories — capitalized or not — and kcal are used interchangeably and refer to the same amount of energy in relation to food or energy burned with exercise.
Therefore, you don’t need to convert them, as 1 kilocalorie equals 1 calorie in nutrition.”