Easy Banana Nut Muffins topped with caramelized walnuts make a perfect breakfast or after school snack! They are moist, loaded with walnuts, and freeze well – perfect for busy mornings.

This Muffin recipe is very similar to our reader favorite, Banana Crumb Muffins, and our Banana Chocolate Chip Muffins and is just as easy.

Banana Nut Bread Muffins

Banana Nut Muffin Recipe

These Banana Nut Muffins with Maple Walnut Topping are a family favorite! Muffins are one of my favorite things to bake. They are so easy to make, freeze great, and make a perfect breakfast or snack on-the-go.

Banana Walnut Muffins bake up high and keep moist and fresh for days because of the bananas, brown sugar, and melted butter. Getting beautiful bakery-style muffins with high tops isn’t difficult, let me show you how easy it is!

Why this Recipe Works

The Banana Nut Bread Muffin recipe that I’m sharing today is by far the best recipe because by using 3 bananas and melted butter you get the perfect combination of moisture and flavor. Butter is a lot more flavorful than oil and by melting it you don’t have to cream it together with the sugar which saves time and works well in this recipe.

If you’re looking for more Bread and Muffin Recipes while you’re here, try out our Banana Nut Bread Recipe or our reader favorite Cinnamon Swirl Bread.

How to Make Banana Nut Muffins

How to Make Banana Nut Muffins

  1. Combine dry ingredients. Mash Bananas, add melted butter, sugars, eggs, and vanilla extract. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in walnuts using a spatula.
  2. Divide batter between prepared muffin cups, filling them to the rim.
  3. For the topping: Melt butter, add walnuts and maple syrup and let simmer for 2 minutes.
  4. Divide topping between muffins and bake for 20 – 25 minutes.

Tips for Making the Best Banana Nut Muffins

  • Use ripe bananas with brown spots for this recipe! They’ll be easier to mash and will result in sweeter and more flavorful muffins.
  • The easiest way to mash bananas is in your stand mixer fitted with the paddle attachment but you can also use a fork or potato masher.
  • Measure the flour correctly! Spoon it into the measuring cup, don’t scoop it out of the container, and level it with a knife.
  • If the batter is too dry add 1-2 Tbsp of milk, this usually happens if the flour is not measured correctly or the bananas are small.
  • Fill the muffin cups up to the brim of the pan, this way you get bakery-style muffins! Don’t be afraid, they won’t overflow.
  • Be careful not to overmix the batter after you added the wet ingredients to the dry ingredients, mix until just combined and no flour streaks remain!
  • To make banana nut chocolate chip muffins reduce the amount of chopped walnuts to 1/2 cup and fold in 1/2 cup semi-sweet chocolate chips.
  • To make mini banana nut muffins use a 24-count mini muffin pan and bake the muffins for 12-14 minutes or until a toothpick comes out clean with only a few moist crumbs attached.
Banana Muffins with Walnut Topping

More Easy Muffin Recipes

How long are Banana Nut Muffins good?

Storing: The cooled muffins can be stored in an airtight container or ziplock bag at room temperature for up to 4 days.
Freezing: These muffins freeze well in an airtight container for up to 3 months. Let them thaw at room temperature for a few hours or overnight.

Banana Nut Bread Muffins
Servings: 12

Banana Nut Muffins

Easy Banana Nut Muffins make a perfect breakfast or after school snack!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Breakfast
Cuisine: American
Keyword: Banana Nut Muffins
Calories: 344.72kcal
Author: Julia Foerster
5 from 1 vote
Print PIN RECIPE Rate

Ingredients

US Customary – Metric

For the Muffins:

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 3 medium bananas, mashed
  • 1/2 cup unsalted butter, melted and cooled
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup chopped walnuts

For the Topping:

  • 1 Tbsp butter
  • 1/2 cup chopped walnuts
  • 2 tbsp maple syrup

Instructions

  • Preheat oven to 350°F (180°C). Line a 12-cup muffin pan with paper liners.
  • In a measuring jug, combine flour, baking soda, baking powder, salt, and cinnamon. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, add bananas and mash at medium speed. Then add melted butter and sugar. Mix until combined.
  • Add eggs and vanilla extract, beat at medium speed until incorporated.
  • Add the dry ingredients to the wet ingredients and mix until just combined and no streaks of flour remain. Fold in walnuts using a spatula.
  • Divide batter between prepared muffin cups, filling them to the rim.
  • For the topping: Melt the butter in a skillet, add walnuts and maple syrup. Let simmer at medium-low for 2 minutes until thickened. Add about 1 tsp of topping on top of each muffin.
  • Bake for 20 – 25 minutes, until a toothpick, inserted into the center, comes out with only a few moist crumbs attached.

Nutrition Information

Calories: 344.72kcal | Carbohydrates: 40.12g | Protein: 5.72g | Fat: 19.16g | Saturated Fat: 6.65g | Cholesterol: 50.12mg | Sodium: 211.04mg | Potassium: 266.61mg | Fiber: 2.35g | Sugar: 18.89g | Vitamin A: 324IU | Vitamin C: 2.69mg | Calcium: 54.41mg | Iron: 1.67mg
Did you make this recipe?Share it on Instagram and tag @platedcravings or #platedcravings!

I originally posted this recipe back in August 2016, we’ve improved the recipe and added new photos!

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Banana Nut Muffins