Get ready to sink your teeth into soft, fluffy, and moist banana nut muffins. You’ll love the crackly-crunchy brown sugar topping that makes these muffins extra delicious! Check out the hundreds of 5-start reviews – this recipe is a winner!
We took our all-time favorite easy banana bread and turned it into the best banana nut muffins. We love this recipe so much that we even used it for our blueberry banana muffins and banana chocolate chip muffins!
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These muffins are
Fluffy and moist: These muffins get the perfect soft texture from a combination of melted butter and lots of mashed bananas.
Quick and easy: The muffin batter comes together in minutes. No special equipment needed.
Flavorful: The perfect combination of bananas, sweet brown sugar, and fragrant vanilla.
Packed with bananas: Two whole cups of mashed bananas!
Always met with rave reviews: This recipe is a reader favorite and family favorite.
Key ingredients
The following ingredients are essential to making these muffins the best:
Bananas: 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: Each muffin is topped with a sprinkling of brown sugar and chopped walnuts. This adds a delicate sweet and crunchy layer right on top of each muffin.
Recipe overview
*Full recipe below in recipe card*
Whisk melted butter and brown sugar.
Add eggs, vanilla, and mashed banana.
Stir in flour, baking soda, and salt.
Stir in the chopped nuts.
Scoop the batter into a muffin pan and sprinkle the top of each muffin with brown sugar and chopped nuts.
Bake until a toothpick inserted into the center comes out clean and the top is golden brown.
Tips: Baking with bananas
It’s important that you use overripe bananas. The skin of the bananas should have brown speckles or even be turning dark brownish-black. This ensures that the bananas mash smoothly and are extra sweet.
You will need 3-4 large bananas for this recipe.
Mash the bananas using a fork or potato masher.
I mash the bananas on a paper plate then fold the plate to slide the mashed banana into the measuring cup.
Recipe tips
- The more ripe your bananas are, the sweeter they’ll be.
- 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. Walnuts, pecans, hazelnuts, or macadamia nuts are all delicious. Feel free to use a combination of nuts.
- Top these muffins with salted butter, honey butter or maple butter to make them extra tasty.
How to make this recipe healthier
Prefer your muffins a bit more wholesome? I have successfully made the following changes:
- Reduce the brown sugar to ½ cup (in the batter). I still recommend sprinkling brown sugar on top.
- Swap the melted butter for melted coconut oil or mild olive oil.
- Reduce the melted butter/oil to 6 tablespoons.
- Swap ¾ cup of the all purpose flour for white whole wheat flour.
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.
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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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
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ 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 chopped nuts 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.
Video
Notes
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!
Tania
Made these muffins this morning. My husband normally does not like banana nut but he thought they were really good.
Definitely worth the 5 stars. Thanks for the recipe. Very, very good. And I did not change anything in the recipe.
Celebrating Sweets
I’m glad you enjoyed them! Thanks for stopping by. 🙂
Sheila Schmid
This is one of the best Banana nut recipes ever!!! I made them in the mini muffin tins and oh my goodness. Little wonderful bites!
Celebrating Sweets
I’m glad you enjoyed them! Thanks for taking the time to comment.
Lynn
Do these freeze well?
Also could I do half all purpose flour and half whole wheat flour?
Celebrating Sweets
Yes, you can freeze them. You should be able to make the flour swap with no problem, just know that the muffins will be a bit more dense. Enjoy!
Barbara Sweeney
Very Good Recipe! Baked perfectly and disappearing was not a problem.. lol Super easy to make. This time I’m using rough chop walnuts and adding a little toasted coconut just cause my husband and I both love it.. Sure to be awesome. Thank you for your work compiling this recipe and sharing it online. Truly appreciate your efforts!
Celebrating Sweets
I’m glad you enjoyed them! Thanks for taking the time to comment.
Melissa
Just made these and they are delicious! I subbed the walnuts for almonds as that’s all I have at the moment. So yummy!
Thank you for sharing!
Celebrating Sweets
I’m glad you enjoyed them! Thanks for taking the time to comment.
Dick Rossum
Moist and delicious. No changes. Love these muffins.
Celebrating Sweets
I’m glad you enjoyed them! Thanks for taking the time to comment. 🙂
Erika
Just have the muffins in the oven! Thank you for the recipe! I adapted it and used what I had in the cupboard. I used white flour, chia seeds, and oatmeal along with the banana!
Can’t wait to try!
Celebrating Sweets
Enjoy! Thanks for stopping by. 🙂
Joseph Filip
I don’t bake much, but I want to try this recipe. I have only one 6-cupcake tin so I will have to bake in batches. Does each tin get filled to about the 2/3 level?
Celebrating Sweets
I’d say between 2/3 and 3/4. You can split the batter in half (before portioning it) to make sure you have enough for each batch. Enjoy!
ROBYN
I’ve made the muffins before and loved them! I was just wondering if I could make a banana bread Instead using this recipe?
Celebrating Sweets
I’m glad you enjoyed them! I have a banana bread recipe which is what this muffin recipe is based off of. Enjoy!
Angela L Maben
My mom had some very over ripe bananas, so I decided to make a bread. But. Came across your recipe.. I omitted the cinnamon, didn’t have any left. Used a lil extra nuts.. far most moistest muffin, I’ve ever had.. thank you.. delicious.
Celebrating Sweets
I’m glad you enjoyed them! Thanks for stopping by. 🙂