Banana Bread Muffins

5 from 49 votes

Bake up a batch of Banana Bread Muffins with crunchy walnuts. Perfect for breakfast, brunch, or a quick snack in under 30 minutes.

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If you’re craving banana nut bread, these Banana Bread Muffins will hit the spot! They’re super soft and moist, with a subtly sweet flavor from ripe bananas and brown sugar. For a nutty crunch in every bite, walnuts are dotted throughout the banana nut muffins. It’s banana bread in a convenient individual cup, perfect for breakfast, on the go, and a healthy-ish snack for the kiddos!

8 banana bread muffins stacked on a plate with a small dish of walnuts and a few extra muffins off plate.
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These super moist banana walnut muffins are so versatile. You can customize each muffin with different add-ins like chocolate chips in a few, and some shredded coconut in others, and so on. Or you can enjoy this classic banana bread muffin recipe with walnuts as is! Double the batch to enjoy all week, or pop a few in the freezer for a quick breakfast when craving banana bread.

Why you’ll love these homemade banana nut muffins

  • Quick and easy. This classic banana bread in muffin form comes together in just a few minutes and is a perfect grab-and-go breakfast or snack option.
  • You can taste the bananas. This recipe uses enough bananas so you can actually taste them in the muffin! After all, you’d just make walnut muffins if that’s all you wanted to taste.
  • Kid-friendly. My kids absolutely love banana-anything, and these muffins are no different! It’s a nutritious snack and easy to pack into their lunch boxes or to have ready for them to enjoy after school.

Ingredients to make banana bread muffins

  • Flour: Use all-purpose flour for this recipe. You can also use a 1:1 gluten-free flour mix.
  • Baking powder & baking soda: Rising agents to get a nice and fluffy muffin.
  • Brown sugar: The deep molasses flavor in brown sugar sweetens the muffins and also gives them extra moisture.
  • Bananas: Use older bananas that have nice age spots on them. You can even use black bananas, although you want to make sure they haven’t started fermenting.
  • Eggs: To bind the ingredients together. You can make this using a vegan flax egg.
  • Butter: Use unsalted butter for better control of the salt. Salted butter varies between brands and can affect the taste each time you bake.
  • Vanilla: Vanilla balances the sweetness of the bananas and adds an aromatic appeal.
  • Walnuts: Walnuts and banana bread are a common pairing, but you could also use pecans or skip the nuts.
  • Salt & cinnamon: For flavor.
Ingredients for recipe before prepped: brown sugar, salt and cinnamon, 3 ripe bananas, 2 eggs, baking powder and soda, flour, butter, vanilla, and walnuts.

How to make super moist banana walnut muffins

Everything mixes together in one bowl for these delicious banana nut bread muffins full of the sweetest ripe bananas. Mix the batter and divide into muffin tins with parchment paper cupcake liners for a quick and easy muffin recipe.

How to make banana bread muffin batter

  1. Mash bananas in a bowl.
  2. Whisk in the eggs, brown sugar, melted butter, and vanilla.
  3. Pour the dry ingredients on top of the wet ingredients and continue to whisk until combined.
  4. Fold in the chopped walnuts
4 image collage mixing batter in one bowl: 1- mashed bananas in bowl, 2-wet ingredients all mixed in, 3- dry ingredients all mixed in, 4-walnuts folded in.

Bake muffins

  • Divide the batter into the prepared muffin pan.
  • Bake until a toothpick comes out clean. Let the muffins rest in the pan for a few minutes before transferring them to a wire rack to cool completely.
2 image collage of batter dropped into cupcake liners in a 12 cup pan before and after baking.

Tips for making banana walnut muffins

  1. Use ripe bananas. There is only ½ cup of sugar in these muffins, so most of the sweetness will come from the ripe bananas. The more ripe, the sweeter the batch!
  2. Use more bananas if needed for volume. It matters more that you use 1 ½ cups of mashed bananas than using 3 bananas. It will still work with less bananas, but you may end up with less than 12 full muffins.
  3. Mash bananas on a flat surface. Even though this creates one extra thing to wash, mashing bananas on a flat surface takes half the time as compared to mashing them in a bowl. When you’re mashing three bananas, that makes a huge difference. Try it!
  4. For easy cleanup, use paper liners. Paper liners especially parchment ones make for much easier cleanup and removal of the muffins. Place the liners in your muffin tin and scoop the batter into each one.
  • Add chocolate chips. Stir in a half cup of chocolate chips when adding the walnuts. Everyone loves a little bit of chocolate, and it’s so yummy combined with walnuts. Try my gluten-free chocolate chip muffins for a flourless version.
  • Add a swirl of peanut butter on top. Spread on some toppings for serving, like some homemade peanut butter or another homemade almond butter.
  • Add shredded coconut. For a chewy banana bread muffin, shredded coconut is such a delicious addition. You can also sprinkle some on top of the batter so it toasts up a bit before sinking into the rising batter.
  • Add a streusel on top for some texture. Combining oats, crushed nuts, butter, and brown sugar and crumbling them on top of these muffins adds a deliciously sweet crunch.

How to store banana bread muffins

You can store banana nut muffins in an airtight container at room temperature or in the fridge. Place a paper towel on top to help absorb any extra moisture while being stored.

How long will banana nut bread muffins last?

When stored properly, banana bread muffins will last up to 4 days at room temperature and 5-6 days in the fridge. If stored in the refrigerator, allow them to come to room temperature first; otherwise, they will seem less soft and moist.

Can i freeze banana bread muffins?

Absolutely! Muffins can freeze for up to 3 months. Wrap them individually so you can enjoy a banana nut muffin anytime you want. To thaw, set it on the counter for 1-2 hours or pop it in the microwave from frozen for 30 seconds.

Frequently asked questions

Why are my muffins dry?

Dry muffins are usually the result of adding too much flour or not enough moisture. To ensure you get the best results try the spoon method of measuring flour. Instead of dipping the measuring cup into the flour, use a spoon to scoop some up into the measuring cup and scrape off the top to level it out.

Also, measure your bananas. This recipe calls for 3 bananas which should measure out to 1 ½ cups. If you use smaller bananas, you may need just a bit more to get the right amount.

Why are my banana bread muffins gummy?

For the same reason, a muffin may be too dry. It also may be too wet of a batter from too many bananas. Get that perfect measurement of wet-to-dry ingredients by taking an extra step of measuring the banana to 1 ½ cups.

Why is my banana bread rubbery?

Overmixing the muffin batter will result in an overworked muffin mix. The key here is to combine the ingredients until just mixed.

One muffin peeled from parchment paper liner and bit into to show texture with a couple muffins in the background.

Sweet, banana goodness, these banana nut bread muffins are exactly what you need for a quick pick me up throughout the day or a tasty breakfast. If you love banana bread, I think you’re going to love these banana bread muffins that bake up quicker and have the best flavor!

More muffin recipes:

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Banana Bread Muffins

Bake up a batch of Banana Bread Muffins with crunchy walnuts. Perfect for breakfast, brunch, or a quick snack in under 30 minutes.
5 from 49 votes
Servings 12 muffins
Course Breakfast
Calories 231
Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
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  • Preheat the oven to 350°F. Line a 12-count muffin pan with cupcake liners.
  • In a medium bowl, whisk the flour, baking powder, baking soda, salt and cinnamon. Set aside.
  • In a large bowl, mash the bananas. Whisk in the eggs, brown sugar, melted butter and vanilla. Pour the dry ingredients on top of the wet ingredients and continue to whisk until combined. Fold in the chopped walnuts.
  • Pour the batter into the prepared muffin pan and bake for 18-20 minutes or until a toothpick comes out clean.


Store at room temperature in an airtight container for up to 4 days, in the fridge for 5-6 days, or individually wrapped in the freezer for up to 3 months.


Calories: 231kcal, Carbohydrates: 30g, Protein: 4g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 37mg, Sodium: 203mg, Potassium: 239mg, Fiber: 2g, Sugar: 13g, Vitamin A: 180IU, Vitamin C: 3mg, Calcium: 42mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Breakfast
5 from 49 votes (41 ratings without comment)

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Recipe Rating


  1. Cam says:

    I couldn’t make banana bread taste good and moist in muffin form. Until I found this recipe on TikTok! They turned out great and I share this recipe to everyone now. Although I messed up a bit and did the mixing steps out of order, they still turned out moist and yummy. Thanks!

    1. Yumna says:

      So glad to hear, thank you for sharing!

  2. Daisy says:

    I made these using 1 to 1 gluten free flour and they turned out perfect! The texture is so nice. Only thing is they got stuck to the liners. 🙁 next time I’ll spray the liners before pouring in the batter.

  3. Maggie says:

    I made these with 1:1 gluten-free flour and only had 1/2 cup walnuts but they turned out well! Not too sweet.

    1. Yumna J. says:

      So glad you liked them!

  4. romanita partington says:

    These were so good .

    1. Yumna J. says:

      Thank you so much!

    2. Annie B says:

      These were great. Five stars just for the tip on mashing bananas on a flat surface! Wish I’d known this 30 yrs ago. Also, measuring the mashed bananas really made a difference.

      1. Yumna J. says:

        So glad you like them!

  5. Sirisha says:

    I tried this yesterday with a few tweaks. I used almond flour, halved the sugar and replaced butter with oil also halved. The muffins are so amazing. I ate one today around 10 and was still not hungry in the evening. Thank you

    1. Yumna J. says:

      So glad you enjoyed the muffins!

  6. Rima Sahawneh says:

    So Good! The recipe is so easy and the taste is so delicious my 4 year old daughter loves them! Thank you for the recipe .definitely will make it again!

    1. Yumna J. says:

      Yay! Glad they were a hit! Thanks for sharing!

  7. Anna says:

    I want to make it as a banana bread/loaf which size pan and for how long to bake at what temperature


    1. Yumna J. says:

      Yes you can try it in a loaf pan at 350 for 50 minutes. I haven’t tried it myself, though!

    2. Susan says:

      I have a recipe similar to this one. It makes one loaf of banana bread or 12 standard size muffins. 350° , 50 minutes for the loaf or 350°, 20 minutes for muffins. This recipe should work for a loaf or muffins. I’m making the muffins today!