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:
- 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
Topping:
- ¼ cup brown sugar
- 2-3 tablespoons chopped walnuts
Instructions
- 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.
Nutrition
Tried this recipe?Leave a comment and rating below!
Cassie
These are really good! I doubles everything in the recipe and it made 25 good size muffins. I was afraid they would be dense and dry because the batter was so think, but I’m happy to tenors they were actually the perfect crumb and consistency for a muffin. True believer here! Thank you for the great recipe!!
Cassie
Please disregard all of the typos in my comment. Apparently I need to proof read before posting 🙂
Allison
I’m glad you enjoyed them, Cassie. 🙂
Sharon
Yummy! 😊💯👩🍳😋
Marie
Amazing! These muffins were easy to make, so delicious and definitely a keeper recipe. I will be making these again as my whole family devoured them! Thanks for a great recipe!
Allison
You’re welcome, Marie. I’m glad you enjoyed them. 🙂
Mathi
Can we make it eggless? My son allergic to egg.
Allison
What do you typically use for an egg substitute? Maybe you can try a flax egg? I’ve only made this recipe as written so I can’t say for sure.
Derrick
Great recipe very delicious
Allison
Thanks! I’m glad you enjoyed them.
CF
This was amazing. I added 2 spoonfuls of honey to add a little more sweetness. This made 18 huge muffins. They were nummy.
Allison
I’m glad you enjoyed them. Thanks for taking the time to leave a comment. 🙂
Julie
These are the best tasting banana nut muffins I’ve ever made or eaten! So moist and flavorful. I love the fact of using brown sugar only! Very good!!!
Allison
Thanks, Julie. I’m glad you enjoyed them. 🙂
Rosemary Troiano
These banana muffins came out perfect. I added an extra 2 tablespoons of brown sugar because three of my bananas were under ripe and my husband loves a sweet muffin. Next time I will follow the recipe and make sure my bananas are all super ripe. I love how they all domed so beautifully and very seldom can I get my muffins to dome. I sent my daughter a few of them and she absolutely loved them.
Allison
Thanks for the kind review. I’m glad you enjoyed them! 🙂