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!
Melissa says
Delicious! Every bite better than the last. This recipe is relatively low in sugar.
Allison says
I’m glad you enjoyed them!
Laurel D’Andrea says
Made these this am with in large muffin tins so made 6 perfectly. I used walnuts, peanuts, pecans, almonds and cashews, both inside and on top. I always toast the nuts a little. The last thing I added was some raisins after I soaked them in hot water for a little bit. I cooked for about 25 minutes. Great breakfast muffin and awesome recipe. Can wait to look at some of your other recipes.
Kitimat BC.
Allison says
Thanks for the kind review. 🙂 Happy baking!
Michelle Kozel says
Can this be made in a loaf pan?
Allison says
Yes, you can use this recipe: Banana Nut Bread.
Sarah says
Hi, I just made these and they’re great! Will they do well if I freeze some for later?
Allison says
Yes, that should be fine.
Cheryl says
Hi. I’ve made these several times for they are DELICIOUS!!!!!!! I have a reel on Instagram showing how delicious they are. I’ll have to send it to you.
I’m wondering can I use this same recipe for mini loaf breads?
Thank you.
Allison says
Sure! You’ll just need to adjust the bake time. I’m glad you enjoyed them!
Sharon H says
Oh, my goodness! the minute I read this recipe I knew I had to try it. So I did! It has now been recorded in my handwritten recipe book….only the very best recipes go in there! Thank you so much for sharing
Allison says
I’m glad you enjoyed them! 🙂
Allison L Miller says
I modified the recipe as follows to fit in my 12 muffin tin: 1.5 cups flour, 1.6 cups mashed banana, 2 smaller eggs, and added 1/4 tsp nutmeg. The rest left the same and came out wonderful!
Allison says
I’m glad you enjoyed them. Thanks for sharing your modifications.
corrine says
Can I use self rising flour?
Allison says
Most likely but you might still need a little baking soda. You’d have to play around with it.
Baylee says
I LOVE these muffins. I’ve made to them several and a few for family members and they’re always big hit! Thank you for this! It’s going in my recipe book for my daughter. ❤️
Allison says
I’m glad you enjoyed them! Thanks for the kind review. 🙂
Jenny Ferragine says
I followed the directions but they came out doughy even after leaving them in the oven for an extra 10 mins. Disappointing.
Allison says
Hi. Jenny. I haven’t heard that complaint before. Did you use a standard size muffin pan? Are you sure you measured the ingredients correctly?
Allison says
this was a great recipe. Very moist and sweet and the topping is rich. I finished off my muffins with some sea salt flakes and I feel like it elevated them to another level.
Allison says
Great idea!
Linda says
Your recipe came out wonderful and delicious…I wouldn’t change a thing
Allison says
Thanks for the kind review, Linda! 🙂