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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 on a plate with a banana in the background.

These Banana Nut Muffins with Maple Walnut Topping are a family favorite! Muffins are one of my favorite things to bake and these banana muffins are no exception. They are so easy to make, freeze great, and make a perfect breakfast or snack on the go. The best part? They only take 30 min from start to finish.

Why you’ll love this recipe

  • Bakery-Style: These muffins have beautiful bakery-style high tops, let me show you how easy it is!
  • Make-ahead: They keep moist and fresh for days because of the bananas, brown sugar, and melted butter.
  • Butter: By using 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 this recipe

Detailed measurements and instructions can be found at the bottom of the page on the printable recipe card.

How to make Banana Nut Muffins Collage.
  1. Make the batter: 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. Muffin Pan: Divide batter between prepared muffin cups, filling them to the rim.
  3. Make the topping: Melt butter, add walnuts and maple syrup, and let simmer for 2 minutes.
  4. Bake: Divide the topping between muffins and bake for 20 – 25 minutes.
Muffins in a muffin pan.

Julia’s Tips

  • 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 add 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.

Recipe FAQs

Can I substitute walnuts with other nuts in Banana Nut muffins?

Yes, you can substitute walnuts with other nuts like pecans, almonds, or even macadamia nuts depending on your preference. Be sure to chop the nuts before adding them to the batter to ensure even distribution.

How can I make Banana Nut muffins gluten-free?

To make gluten-free Banana Nut muffins, use a gluten-free flour blend in place of regular all-purpose flour. You can find pre-made gluten-free flour mixes at most grocery stores. Also, check the labels on other ingredients like baking powder to ensure they are certified gluten-free.

How do I make Banana Nut muffins moist and tender?

To make sure your Banana Nut muffins are moist and tender, use ripe bananas with brown spots. They have a sweeter and softer texture. Additionally, don’t overmix the batter; just stir until the dry ingredients are incorporated.

Banana Muffins with Walnut Topping on a plate.

Make-ahead, storage, and freezing

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.

More Easy Muffin Recipes

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5 from 1 vote

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
Servings: 12

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.

Notes

  • 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 add 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.

Nutrition

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
Like this recipe? Rate and comment below!

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

About Julia Foerster

Hi, I'm Julia! Born in Germany, I call Canada now my home and love to share my favorite dishes with you! Here you'll find hundreds of recipes, all made from scratch, with lots of tips and detailed step-by-step instructions.

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