Start your day with a warm-from-the-oven banana nut muffin, packed with sweet flavor and crunchy nuts in every bite.
Whether you enjoy it with your morning coffee or as an afternoon snack, this classic treat is always a comforting favorite.
Check out all the other breakfast ideas for even more delicious sweet recipes to go along with your bacon and eggs.
Have a bunch of overripe bananas sitting on the counter? This is one of those recipes you’ll find yourself hoping your bananas go brown just so you have an excuse to bake a batch!
And adding chopped walnuts? That extra crunch takes every bite to the next level.
Looking for more muffin recipes? Try my Homemade Blueberry Muffins, Chocolate Chunk Muffins, and even my Party Muffins. Yum!
Not a fan of bananas? Try this recipe for...
Chocolate Chocolate Chip Muffins
Table of Contents
- Chocolate Chocolate Chip Muffins
- Bake Muffins Like a Pro!
- Kitchen Tool Spotlight
- My Kitchen Tools Essentials
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- Baking Instructions
- Before You Begin!
- Tips for Baking the Perfect Muffin
- Recipe FAQ's
- How to Store, Freeze and Reheat
- More Recipes You'll Love!
- 📖 Recipe Card
- Food Safety Tips:
- 💬 Comments
Bake Muffins Like a Pro!
For perfectly portioned and evenly baked muffins, use a cookie scoop to fill your muffin tray – it's the secret to consistent results and less mess!
Get your baking game on point! Say goodbye to unevenly sized treats and hello to consistent, delicious results every time! Grab my FREE Cookie Scoop Size Cheat Sheet!
Kitchen Tool Spotlight
HONGBAKE Muffin Pan for Baking, Nonstick Cupcake Tin 12 Cup, 2 Pack Cup Cake Tray, Premium Cheesecake Pans, Dishwasher Safe - Dark Grey
Gifbera Colored Mini Paper Cupcake Liners Vibrant Muffin Baking Cups 400-CountSaebye Cookie Scoop Set, Ice Cream Scoop Set, Cookie Scoops for Baking, Multiple Size Large-Medium-Small Size Disher, Professional 18/8 Stainless Steel Cupcake Scoop
Check out my list...
My Kitchen Tools Essentials
Tools that will make your time easier and faster in the kitchen!
Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Substitutions and Variations
No Walnuts? Try pecans, almonds, or skip the nuts altogether for a nut-free version.
No Eggs? Replace each egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoon water), a mashed banana, or ¼ cup of applesauce.
Add Some Sweetness: Mix in a handful of chocolate chips or raisins for an extra treat.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let me know how it turned out in the comments below!
Step-by-Step Instructions
This section provides step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Mix the mashed bananas, melted butter, and milk together.
Step 2: Whisk in the eggs, vanilla, and sugars.
Step 3: Mix in the remaining dry ingredients just until combined.
Step 4: Fold in the walnuts.
Baking Instructions
Step 5: Scoop the batter into the prepared muffin pan then top with additional walnuts if desired.
Step 6: Bake at 350°F for 18-20 minutes until a toothpick comes out clean.
Before You Begin!
If you give this a try, please leave a review and star rating! This helps my business thrive and continue providing FREE recipes.
Tips for Baking the Perfect Muffin
- Spray the Muffin Liners: If using muffin liners, lightly spray paper liners with non-stick baking spray. This helps prevent the muffins from sticking to the liners after baking.
- Don’t Overmix the Batter: Mix just until the ingredients are combined. Overmixing can lead to dense, tough muffins instead of light and tender ones.
- Use an Ice Cream Scoop: For evenly sized muffins that bake uniformly, use a large cookie or ice cream scoop to portion the batter into the muffin tin.
- Check for Doneness Early: Start checking your muffins a minute or two before the suggested bake time. Insert a toothpick into the center—if it comes out clean or with a few crumbs, they’re ready!
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Yes, frozen bananas work great in this recipe! Just make sure to thaw them completely and drain off any excess liquid before mashing. They’ll be extra soft, which actually makes them perfect for baking.
Yes, you can use a hand or stand mixer to make banana nut muffins! Just be sure to mix on low speed and only until the ingredients are combined. Overmixing can make the muffins dense instead of light and tender. Use the mixer to cream the wet ingredients, then switch to mixing in the dry ingredients by hand for best results.
How to Store, Freeze and Reheat
Refrigerate: Store muffins in an airtight container in the refrigerator for up to 5 days. For best texture, let them come to room temperature before serving or warm slightly.
Freezer: Freeze cooled muffins in a single layer in a freezer-safe bag or container for up to 3 months. Place parchment paper between layers to prevent sticking.
Thaw and Reheat: Thaw at room temperature or microwave individual muffins for about 20–30 seconds until warm. You can also reheat in a 300°F oven for 5–10 minutes for a just-baked feel.
More Recipes You'll Love!
Check out my other recipe for Banana Nut Bread. Or you might like this recipe for Bundt Cake Banana Bread.
📖 Recipe Card
Banana Muffin Recipe
Equipment
Ingredients
- 3 bananas, mashed
- ¼ cup unsalted butter, melted
- ¼ cup whole milk
- 1 large egg
- 1 teaspoon vanilla
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup walnuts, chopped + extra to top muffins
Instructions
- Preheat oven to 350°F. Spray a standard muffin tin with non-stick cooking spray and set aside.
- Add the mashed bananas, melted butter, and milk to a large mixing bowl. Mix to combine.
- Beat in the egg and vanilla, and sugars.
- Add in the remaining dry ingredients and fold in until just mixed.
- Then, fold in the walnuts.
- Lightly spray the muffin pan with non-stick baking spray, then evenly divide the batter into each cup, filling about ¾ full. Top with additional walnuts, if desired.
- Place in the pre-heated oven and bake for 18-20 minutes, or until toothpick inserted in the center of a muffin comes out clean.
- Remove from oven and cool for at least 5-10 minutes before serving. Enjoy!
Video
Notes
- Grease the Muffin Pan: Lightly spray each cup with non-stick baking spray to ensure the muffins release easily after baking.
- Don’t Overmix the Batter: Mix just until the ingredients are combined. Overmixing can lead to dense, tough muffins instead of light and tender ones.
- Use an Ice Cream Scoop: For evenly sized muffins that bake uniformly, use a large cookie or ice cream scoop to portion the batter into the muffin tin.
- Check for Doneness Early: Start checking your muffins a minute or two before the suggested bake time. Insert a toothpick into the center—if it comes out clean or with a few crumbs, they’re ready!
Food Safety Tips:
- Ensure foods are cooked to a minimum internal temperature of 165°F (74°C).
- Avoid cross-contamination by using separate utensils for raw meat and cooked foods.
- Use separate utensils and surfaces for raw ingredients, especially eggs, to prevent cross-contamination.
- Always wash your hands thoroughly after handling raw meat.
- Refrigerate or consume food promptly; don’t leave it at room temperature for extended periods.
- Keep a close eye on food while cooking to prevent accidents.
- Choose oils with a high smoking point to minimize the release of harmful compounds.
- Maintain good ventilation when using a gas stove to ensure safety and comfort.
Lois says
One of my favorite ways to use "black" bananas!
Lois says
I have to warn my family not to throw out overripe bananas! Thanks for the comment!