Banana Nut Muffins
Updated Jan 31, 2026
This banana nut muffin recipe takes about 10 minutes to prep and bakes in under 30 minutes, using ripe bananas and chopped walnuts.
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Banana nut muffins are so simple and so good!
I make this banana nut muffin recipe when I want something that tastes like banana bread but is already portioned and easy to pack. I like packing in my kids’ lunch boxes. I don’t have to think about slicing or wrapping anything. Banana nut muffins are lighter than banana bread, which I like, and the walnuts add a little texture without making them feel heavy. I usually have ripe bananas sitting on the counter anyway, and this is the recipe I reach for when I want to bake something simple and familiar.
Happy Cooking!
– Yumna
Banana Nut Muffins Ingredients
- Bananas: I recommend using very ripe, spotty black bananas. When they’re squishy, they’re easier to mix, have more banana flavor, and add more natural sweetness.
- Walnuts: Walnuts are traditional in banana nut muffins, but you can use any nut you like.
- Dry ingredients: You’ll also need granulated sugar, light brown sugar, all-purpose flour, baking soda, cinnamon, and salt. Or, instead of cinnamon, use nutmeg, cardamom, or a mixture of your favorite warm spices, like pumpkin pie spice.
- Wet ingredients: Just avocado oil and eggs. Use room temperature eggs, they mix easier into the batter.
How to Make Banana Nut Muffins
Banana Nut Muffin Recipe
Ingredients
- 1 cup mashed ripe bananas about 2–3 medium
- ½ cup avocado oil
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¾ cup chopped walnuts divided
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners.
- In a large bowl, mash the bananas until smooth. Whisk in the oil, sugars, eggs, and vanilla until well combined.
- Add the flour, baking soda, cinnamon, and salt on top of the wet mixture. Stir until just combined, and be careful not to overmix.
- Fold in ½ cup chopped walnuts.
- Divide the batter evenly into the prepared muffin cups. Sprinkle the tops with the remaining walnuts.
- Bake 20–23 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Equipment
Notes
- My Top Tip: The eggs will expand as they bake, so leave a little room at the top of each muffin cup so they don’t overflow in your oven.
- Storage: Store the muffins in an airtight container with a paper towel under them to absorb any moisture. They’ll last about 4–5 days in the fridge.
- Freezing: Wrap the muffins individually in plastic wrap and place them in an airtight freezer bag or container. They’ll last in the freezer for up to 3 months. Thaw in the fridge and enjoy.
⅓ cup rolled oats plus more for sprinkling on top
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
⅓ cup coconut oil melted
½ cup maple syrup
2 eggs
1 cup mashed ripe bananas (about 3 bananas)
¼ cup milk
1 teaspoon vanilla extract
½ cup walnuts, chopped
1 teaspoon granulated sugar for sprinkling on top Instructions
Preheat the oven to 325°F and grease a muffin tin or line with muffins cups.
In a medium bowl, combine the dry ingredients: whole wheat flour, oats, baking soda, salt, and cinnamon.
In a large bowl, beat the coconut oil and maple syrup together with a whisk. Add the eggs and beat well. Mix in the mashed bananas, milk, and vanilla extract.
Stir the dry ingredients with the wet ingredients using a wooden spoon, just until combined. Fold in the nuts.
Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with oats and sugar, if desired.
Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean. Allow them to cool in the muffin tin for 5 minutes. Then transfer from the tin to a wire rack for 10 minutes.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Don’t overwork the batter. When you add the dry ingredients to the wet ingredients, fold gently until just combined. If you mix the batter too much, the muffins can turn out dense.
- Don’t leave the muffins in the muffin pan for too long. If you do, the steam inside won’t be able to escape, which can make the bottoms soggy. Take them out after about 5 minutes and cool completely on a wire rack.
FAQs
Yes, swap the eggs for flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg).
You may have overmixed the batter. When you mix too much, it develops the gluten in the flour and can make your muffins heavy. Next time, stir just until the dry and wet ingredients come together, and you’ll get light and fluffy banana nut muffins.
Comments
Absolutely delicious! Used white whole wheat flour and canola oil instead of avocado oil as that is what I had. Yum!! Highly recommend!
Yay! So glad you tried the recipe and the muffins turned out delicious for you!
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