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These banana nut muffins are moist, sweet, and filled with bits of walnut for a delightful crunch in every bite. They are simple to make and perfect for any time of day.

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These tasty Banana Nut Muffins are moist, fluffy, and filled with the natural sweetness of bananas and the satisfying crunch of walnuts.

Like our banana nut bread or chocolate chip walnut banana bread, these are a great sweet snack to keep on hand. I can’t get enough of them, and I’m sure you will feel the same.

You will also love the delightful combination of our Chocolate Zucchini Banana Muffins and Blueberry Cream Cheese Muffins.

Why I love this recipe

I love this recipe because it’s so easy to make with ingredients I always have on hand. These muffins make my kitchen smell amazing while they are baking, which is always a bonus.

They are great for breakfast, snacks, or even a quick dessert, and they never last long in my house because everyone loves them!

Ingredients

unsalted butter
granulated sugar
brown sugar
bananas
eggs
milk
vanilla
all-purpose flour
baking soda
baking powder
ground cinnamon
allspice
walnuts

Step by step

Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
In a stand mixer (affiliate link) or large bowl with an electric mixer, cream together butter and sugars until light and fluffy.
Add the bananas and mash with a fork or potato masher, then mix well. Then, beat in the eggs, milk, and vanilla extract until combined (it’s okay if it’s a bit lumpy from the bananas).
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and allspice.

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Coat the chopped walnuts in a bit of flour and fold them into the batter.
Spoon the batter into the prepared muffin pan, filling each liner about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the muffins cool on a wire rack.

Tips for best results

Use ripe bananas for maximum flavor and sweetness.
Don’t over mix the batter; mix just until the ingredients are combined.
Coat the walnuts in flour before adding them to the batter to prevent them from sinking.
Let the muffins cool in the pan for a few minutes before transferring them to a cooling rack.

Variations

To change things up, try adding different nuts like pecans or almonds, or mix in some chocolate chips for a sweeter twist. You can also sprinkle a bit of oats on top before baking for an extra crunch.

If you aren’t in the mood for nuts, try this bakery-style banana muffin recipe with streusel topping.

Serving suggestions

These muffins are delicious on their own, but here are some tasty pairings I love with these muffins:

spread a little butter or your favorite jam on a warm muffin.
pair with a cup of yogurt for a balanced breakfast.
perfect with your morning coffee or afternoon tea.
serve with a side of fresh berries

Storage

Store these banana nut muffins in an airtight container at room temperature for up to three days.

These muffins also freeze well. Store them in a freezer bag for up to three months.

To reheat, simply pop them in the microwave for about 20 seconds.

If you try this recipe please comment and rate it below, I love hearing from you!