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.
Have blueberries on hand? Try my Blueberry Banana Muffins!
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.
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.
MORE MUFFIN RECIPES:
Banana Nut Muffins
- ½ cup unsalted butter, melted and cooled slightly
- ⅔ 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 ¾ cups all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼-1/2 teaspoon ground cinnamon, optional
- ½ cup chopped walnuts, or swap for macadamia nuts, pecans or hazelnuts
- ¼ cup brown sugar
- 2-3 tablespoons chopped walnuts
- Preheat oven to 350°F.
- In a large bowl, whisk melted butter and ⅔ 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 ½ 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.