We took our all-time favorite easy banana bread and turned it into the best banana nut muffins. These are soft, fluffy, and moist banana nut muffins with a crackly-crunchy brown sugar topping that makes these muffins extra delicious! Try our blueberry banana muffins, too!
“These muffins were out of this world delicious!! My neighbor thought so too. Best we’ve ever had. Definitely won’t ever be using any other recipe besides this one. Thank you so much!”
★★★★★
– Kim
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What sets this recipe apart
BROWN SUGAR: Brown sugar is the only sugar used in this recipe. It makes the muffins moist and imparts a deep, caramel-like sweetness.
TOPPING: A sprinkle of brown sugar and nuts on top of each muffin creates a crackly-crunchy topping that can’t be beat!
NUTS: Think beyond the typical walnuts that you see on a banana nut muffin. Try macadamia nuts, pecans, or hazelnuts for something different!
5-STAR REVIEWS: This recipe is a reader favorite with hundreds of 5-star reviews.
Visual recipe overview
*Full recipe below in recipe card*
Step 1
Whisk melted butter and brown sugar.
Step 2
Add eggs, vanilla, and mashed banana.
Step 3
Stir in flour, baking soda, and salt. Followed by chopped nuts.
Step 4
Scoop the batter into a muffin pan and sprinkle the top of each muffin with brown sugar and chopped nuts.
Step 5
Bake until a toothpick inserted into the center comes out clean and the top is golden brown.
Banana nut muffin ingredient swaps
Less sugar: Reduce the brown sugar to ½ cup (in the batter). I still recommend sprinkling brown sugar on top.
No butter: Swap the melted butter for melted coconut oil or mild olive oil.
Gluten free: Swap the all purpose flour for a 1:1 gluten free baking blend.
Whole grain: Swap ¾ cup of the all purpose flour for white whole wheat flour.
My recipe testing tips
Use overripe (brown speckled) bananas, they’ll be extra sweet!
Mash the bananas on a paper plate then fold the plate to slide the mashed banana into the measuring cup.
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 (or even a combination of nuts). Walnuts, pecans, hazelnuts, or macadamia nuts are all delicious.
Top these muffins with salted butter, honey butter or maple butter to make them extra tasty.
Want a high dome? Check your oven temp! More on this below.
Technique: how to get a high dome on muffins
Oven temp
In order to get a nice dome on your muffins it is important that your oven is all the way up to temperature before adding the pan of muffins. The high heat activates the leavening agents leading to a better rise.
IMPORTANT: When your oven beeps that is preheated, it’s highly likely that it is NOT actually all the way up to temperature. I use an oven thermometer and wait until that indicates the temperature I’m looking for. Note: in my oven that often takes an additional 8 minutes or so.
Recipe
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, fluff the flour, lightly scoop and level
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon, optional
- ½ cup chopped walnuts, macadamia nuts, pecans, or hazelnuts
Topping:
- ¼ cup brown sugar
- 2-3 tablespoons chopped walnuts, macadamia nuts, pecans, or hazelnuts
Instructions
- Preheat oven to 350°F (see note).
- 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 chopped nuts and stir until no streaks of flour remain. Be careful not to over-mix.
- Grease or line 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.
Video
Notes
Oven temp:
Make sure your oven is fully up to 350°F before adding the muffins (this helps with the rise). I use an oven thermometer and bake based on that temp, not the temp displayed on the oven itself.Serving and storage:
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. Serve warm, reheated in the microwave or toaster oven.Ingredient swaps:
See full post for several ingredient swaps including gluten free and reduced sugar.Half recipe:
Recipe can be halved. You’ll get 7-8 muffins, bake time will be about the same.Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Jacob T Meier says
Best Muffin ever. I used pecans because we had them. After getting the muffins in the oven I looked over at the eggs I didnt get into the mix. Oops… Best muffins ever. Good texture and flavor. Held together very well. No problem at all leaving the eggs out. I overloaded the muffin tins and they were a little bigger muffin cup so only got 10 out of the batch. Not a problem with just the two of us. Great recipe even without the eggs.
Allison says
Thanks for the kind review. I’m glad you enjoyed them!
Christina says
These were great. My children and mom loved them as well. I kinda over mixed the wet ingredients. Didnt see the warning til it was too late, but they still turned out. I made a dozen muffins and a short small loaf. All turned out great
Allison says
I’m glad you enjoyed them. Thanks for taking the time to leave a comment. 🙂
Liliya says
Very delicious and easy to make. We baked with my 11 years old and she did most of the work.
Judy says
We LOVE these easy and quick muffins!!! They even have 3 g’s of protein!!!!!!!! We make them every weekend (but they don’t last long as they are eaten up in a day or two!!)
Allison says
Thanks for the kind review. I’m glad you enjoyed them!
JAN P BLAND says
AWESOME!!!
Allison says
I’m glad you enjoyed them! 🙂
Ande says
So yummy! I used pecans and I’d do it again. This recipe is a keeper!
Allison says
I’m so glad! Thanks for stopping by. 🙂
Nickel says
Love! 🍂 I substituted one of the teaspoons of vanilla for a teaspoon of maple syrup. Thanks!
Allison says
You’re welcome! Glad you enjoyed them. 🙂
Dottie Kozak says
I had four ripe bananas on the counter last night and decided to make your recipe. It was delicious! I followed the recipe exactly, but I didn’t make the topping. Thank you!
Allison says
You’re welcome! I’m glad you enjoyed them!
Vanessa says
Love them ! I added some rum flavoring and maple flavoring along with the vanilla . I love how they are not too sweet , but just right 🙂 Will definitely make again!
Allison says
I’m glad you enjoyed them! Thanks for stopping by. 🙂
Tobi R says
Excellent! Just a bit heavy on the vanilla. Would probably cut that back to 1 tsp. This batter was enough to make 6 large muffins
Valeria Korolev says
Best muffins ever! Used 1/3 cup raw sugar instead of 1/2 cup light brown sugar – still great results!
Allison says
I’m glad you enjoyed them. 🙂
Min Yi says
Wow! The recipe is great! The muffins are amazing. I did use half whole wheat flour and it still turned out great! The best muffins I have ever had! The amount of brown sugar called in the recipe is just right, not too sweet.Thank you for sharing the recipe!
Allison says
I’m glad you enjoyed them! 🙂