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.
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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!
Carolh says
These have become my favorite banana muffin to take to school or share with friends. I love how the cinnamon just adds to the flavor.
Thank you for sharing.
Allison Mattina says
You’re welcome! I’m glad you enjoyed them. 🙂
Kate says
Outstanding. I used 3/4 cup fresh milled soft white wheat flour and 1 cup organic all purpose flour.
Allison Mattina says
I’m glad you enjoyed them! 🙂
Marsha Holbrough says
I can’t wait to try some of your fabulous recipes
Allison Mattina says
Yay! Enjoy!
Steve says
I made these pretty much like the recipe says except I cut down a little on the sugar and oil. I used only regular sugar. I made a half recipe and did six muffins. They look and taste great, except they’re a little too moist and not fluffy enough. Do you think I should cut down on the banana next time?
Allison Mattina says
Sure, you can try reducing the mashed banana a bit. The sugar does help with the texture and volume, if you’re reducing the sugar that might be contributing as well.
A.L. says
I used a lined 12 muffin tray but only filled up 10, because I like my muffins tall. Baking time was 20-22 minutes. Used 2 tbs of turbinado sugar for topping instead of brown sugar. Muffins turned out pretty good.👌
Debbie says
they are not sweet enough for me! turned out looking good
Diane says
I have made these three times and honestly there is no need to look at other recipes.These are so moist and wonderful .I DO add extra cinnamon and put white chocolate or milk chocolate chips I use pecans instead of walnuts SPECTACULAR
Allison Mattina says
Thank you for the kind review. 🙂
Teresa says
Great muffin recipe. Perfect texture great flavor. I did add a half a teaspoon of allspice and my baking time was about 23 minutes. Thanks for sharing.
Allison Mattina says
You’re welcome! I’m glad you enjoyed them. 🙂
Jocelyn B. says
I wanted to make my lactation cookies in the form of a muffin, when I came across this banana nut muffin recipe. I subbed the flour for oatmeal as it’s listed in your applesauce oat muffin recipe. I also added peanut butter, and chocolate chips instead of the nuts. It’s currently in the oven as I type. 😋
Allison Mattina says
Great! I hope you enjoy them!
Ann Coombe says
These turned out great! Thanks for the recipe! So eye appealing as well as yummy!
Allison Mattina says
I’m glad you enjoyed them! Thanks for taking the time to comment. 🙂
Wendy says
I added some softened Nutella, folded it in with the nuts at the end. OMG.
Allison Mattina says
Oh! Great idea! Thanks for stopping by. 🙂