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!
Tsokonat Mint says
I made this one time and my husband said it’s amazing! So now I have to bake these every week and he brings 2 muffins everyday to the office for his snacks.
Cecele says
Excellent!
Naomif2000 says
This is my favorite go to recipe for banana nut muffins, and my husband loves the topping.
Allison says
I’m so happy to hear that!
Crystal says
First time making these & they are absolutely delicious! So moist & flavorful. Definitely will be making these again soon!
Allison says
I’m glad you enjoyed them. Thanks for taking the time to comment.
Allison K says
I did grocery pick up and somehow the store threw in an entire bunch of bananas. Overwhelmed in yellow fruit I looked up recipes and decided to freeze them and then try making banana walnut muffins. These are so yummy! I did them very lazily too; I pretty much kept my mixer running on stir and just tossed things in as I measured them, didn’t even set a timer, and somehow the recipe was forgiving enough that these were still moist, fluffy, flavorful, and all over delicious. Thank you!!
Allison says
You’re welcome! Thanks for taking the time to comment. 🙂
Larrie says
Made it exactly as recipe and it was perfect! Family loved it and will make it again ❤️❤️❤️
Allison says
I’m glad you enjoyed them. Thanks for taking the time to comment. 🙂
Terry Kitchens says
This will be my new ‘go to’ recipe for banana nut muffins! Love that I always have all ingredients on hand. These were so yummy & crowd pleasing!
Made them using 3 large ripe bananas, crushed pecans instead of walnuts, & made in individual foil wrappers. Perfect breakfast or brunch treat!
Allison says
I’m glad you enjoyed them! 🙂
Nicole says
I love banana muffins and have tried a ton of recipes in the past including America’s Test Kitchen. This recipe beats them all – hands down! These were soooo good. I’m literally hiding the muffins I have left from my kids so I get the last ones.
Michelle says
Easy to follow recipe, I am letting them cool now and I can’t wait to try them! Even though I haven’t tasted them yet I just know they are delicious because the aroma in my place is divine! Thank you for sharing this super easy, delicious recipe.
Allison says
You’re welcome!
Jill says
These Muffins are Delicious!! Going to make some more. They freeze well.
Thank you 🙂
Allison says
You’re welcome! Glad you enjoyed them. 🙂
Lora Butler says
I have made this recipe three times in the last 6 weeks. The last two times I added chocolate chips. This is the best recipe I have found to use bananas up and my family just loves them.
Allison says
Yay! Thanks for taking the time to comment. 🙂
Priscilla says
I just made them this morning,turned my oven in the heat, and they were so easy and delicious and quick to make. Pecans were all I had but will use walnuts next time,
Allison says
I’m glad you enjoyed them! 🙂