Banana Nut Muffin Recipe

5 from 37 votes

This banana nut muffin recipe is made with ripe bananas, chopped walnuts, and simple pantry ingredients for soft, lightly sweet muffins.

Prep Time11

Cook Time25

Total Time40

Course: Breakfast, Snack

Cuisine: American

Servings: muffins

Author: Yumna Jawad

Equipment

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

US Customary - Metric

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.

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.

I updated this recipe in January 2026, but if you like the original version, you can still find it here:

1 ¾ cups white whole wheat flour
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

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