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Banana Nut Bread Muffins
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5 from 1 vote

Banana Nut Muffins

Easy Banana Nut Muffins make a perfect breakfast or after school snack!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 344.72kcal


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


  • 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.


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