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 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
- 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.
- Divide batter between prepared muffin cups, filling them to the rim.
- For the topping: Melt butter, add walnuts and maple syrup and let simmer for 2 minutes.
- 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.
More Easy Muffin Recipes
- Pumpkin Cream Cheese Muffins
- Cranberry Orange Muffins
- Easy Blueberry Muffins
- Pumpkin Spice Muffins
- Healthy Apple Muffins from Cookie and Kate
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 Muffins
Ingredients
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
I originally posted this recipe back in August 2016, we’ve improved the recipe and added new photos!
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If you’ve tried this or any other of my recipes, don’t forget to rate the recipe and to leave me a comment. I love hearing from you!
Doreen says
I made this recipe today. The muffins are excellent. I love the glaze on top.
frances says
hello, Julia. How big is the cup? 2 cups flour is how many ML?
Julia says
You can switch to metric measurements in the recipe card. 1 cup is 240 ml, 1 cup of flour equals 125 grams. This recipe calls for 2 cups of flour so you need 250g of flour or 500ml of flour if you want to measure in volume.
Caitlin says
Just made these today, they look delicious :) just wondering what size muffin cases you used as I only got 7 muffins when filling to the brim
Julia says
Thank you, Caitlin! I use a Wilton 12-cup regular muffin pan and the cases have a 2-inch diameter. I’m sorry you got only 7 muffins! Perhaps your bananas were smaller than mine. I hope you liked them nevertheless :-)
Helen says
They look delicious! Walnuts and maple syrup are among my favorite ingredients.
From one muffin lover to another, thank you for this great post with those beautiful pics!
Revathi Palani says
I love walnuts in anything and these maple glazed muffins looks extra delicious :-)
Julia says
Thank you, Revathi!
Adriana @changingplate says
How have I only just found you?? Greetings from Bavaria! Muffins look delicious, thank you for sharing and I’m so glad I came across you blog X
Julia says
So nice to meet someone from Bavaria, Adriana! I’m so glad you found me, I just hopped over to your blog and can’t stop looking around :-)
Annie @ Annie's Noms says
Now, these are the kind of muffins I need to start my day! They look so delicious!
Julia says
Thank you, Annie!
lisa @ garlicandzest.com says
MMMMM! I’m always on the lookout for a good muffin – I think this would be great on Christmas morning — or any other day of the year – LOL! Thank you for sharing. Love your pix!
Julia says
Thank you, Lisa! I love a good muffin, too and these ones are a favorite of my husband and me. Perfect for Christmas morning :-)
Christine | Vermilion Roots says
I too prefer muffins to cupcakes. And I am also guilty of making too many muffins because I can’t wait to try different ingredients and flavor combinations. These look perfect for breakfast! :-)
Julia says
Thanks, Christine! They are perfect for breakfast
Cristie @ Little Big H says
I always have muffins in the freezer too. They come in very handy at times. I absolutely love the sound of these, can’t wait to try them.
Julia says
Freezer muffins are the best :-) Thank you for your comment, Cristie!
Julia (@Imagelicious) says
What a delicious recipe! These muffins look really fluffy and I love the addition of maple and walnut.
Julia says
Thanks Julia! Always nice to meet another Julia :-)