Banana Nut Muffin on a white board surrounded by muffins and sliced banana.
Print Pin
5 from 2 votes

Banana Nut Muffins

Soft, fluffy and moist Banana Nut Muffins topped with brown sugar and walnuts.

Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 15
Calories 231kcal
Author Allison - Celebrating Sweets

Ingredients

Muffins:

  • 1/2 cup unsalted butter, melted and cooled slightly
  • 2/3 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 3/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4-1/2 teaspoon ground cinnamon optional
  • 1/2 cup chopped walnuts or swap for macadamia nuts, pecans or hazelnuts

Topping:

  • 1/4 cup brown sugar
  • 2-3 tablespoons chopped walnuts

Instructions

  • Preheat oven to 350°F.
  • In a large bowl, whisk melted butter and 2/3 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 1/2 cup walnuts 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.

Nutrition

Calories: 231kcal | Carbohydrates: 32g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 38mg | Sodium: 125mg | Potassium: 178mg | Fiber: 2g | Sugar: 17g | Vitamin A: 241IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg