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!
Marcela says
Totally worth making! I even put baking powder instead of baking soda and thought I messed it up but they came out perfect! Hands down best recipe out there!!!
Celebrating Sweets says
I’m so glad! Thanks for stopping by! 🙂
Diya says
Easy and taste great!. Thanks for sharing!!
Celebrating Sweets says
You’re welcome! Thanks for stopping by! 🙂
Debbie says
Greatest banana nut recipe out there! I used half vanilla bean in the butter-sugar mixture and it turned out quite spectacular! Thanks for the recipe!! Will definitely bake these again and will use your suggestion of using a different combo of nuts!!
Celebrating Sweets says
I’m glad you enjoyed them! Thanks for stopping by. 🙂
Ouida L Winston says
I only have salted butter. Will this work?
Thanks
Celebrating Sweets says
That should be fine. You can omit the additional salt or cut it in half. Enjoy!
Max says
Best recipe I’ve found for banana nut muffins. So moist and perfect. I used 5 bananas, 2/3 butter and about 1 1/2 cup walnuts. Superb! I’d bring them to a party knowing everyone would love them. Thanks for the recipe!
Celebrating Sweets says
You’re welcome! I’m glad you enjoyed them. 🙂
Wendy Araujo says
Best Muffins in the world!!!! It’s my families favorite
Celebrating Sweets says
I’m glad you enjoyed them! Thanks for stopping by! 🙂
Jess says
I’ve made these muffins about once a week since finding the recipe a few months ago. Super simple and they turn out every time. I usually get around 18 muffins total. They keep well for a few day; although they’re usually all eaten by then! Thanks for sharing this recipe.
Celebrating Sweets says
You’re welcome! I’m glad you enjoyed them. Thanks for stopping by. 🙂
Linda Hood says
Best and easiest banana nut muffin I have ever baked! These disappeared within hours of coming out of the oven. Will use this recipe from now on.
Celebrating Sweets says
I’m so glad you enjoyed them! Thanks for stopping by. 🙂
Sheri Millard says
Omg so good! Just finished making them about an hour ago and I have already eaten 2! This will be my new go-to!
Celebrating Sweets says
I’m glad you enjoyed them! Thanks for stopping by. 🙂
Mama of 4!! says
Wonderful recipe. My kiddos made them (Ages 7, 6, 4) they came out great! Not too sweet! Not too many ingredients or steps. Thank you!
They were a little dryer then I wanted, could have been my oven or over I overcooked them.
Any tips?
Celebrating Sweets says
I’m glad you enjoyed them! If they were dry they might have been over-baked or maybe the flour was over-measured a bit. Also, overmixing can make them tough, and kids (mine at least) tend to mix, and mix, and mix. Haha! Thanks for stopping by. 🙂