Best-Ever Banana Walnut Muffins
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If you’ve got a couple of spotty bananas sitting on your counter just begging to be turned into something magical, you’re in the right place. These Best-Ever Banana Walnut Muffins are moist, fluffy, and packed with that cozy banana flavor we all know and love, plus just the right amount of crunch from chopped walnuts.
They’re basically your favorite banana bread in muffin form. But better. Faster. And maybe even a little cuter?
And hey, if you’re in full-on muffin mode, don’t miss my other favorites like these Healthy Fudgy Double Chocolate Muffins, these Best Blueberry Crumble Muffins and these Lemon Raspberry Yogurt Muffins as well!
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Why You’ll Love These Best-Ever Fluffy Banana Walnut Muffins
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Super simple to make with no mixer required
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Sweet, nutty, and perfectly spiced
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Light, tender, and never dry
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Made with pantry staples we often already have on hand
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Freezer-friendly and perfect for meal prep
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Great for breakfast, a quick snack, or a cozy dessert
Ingredients You Need
Easy Banana Walnut Muffins recipe
- 3 large ripe bananas, mashed
- 3/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup walnuts, chopped
Instructions How to Make Best-Ever Banana Walnut Muffins
- Preheat oven to 375 degrees and line a muffin pan with cupcake liners and lightly spray with non-stick cooking spray, or omit the cupcake liners and spray muffin tins with non-stick cooking spray.
- In a large mixing bowl, add the mashed banana, sugar, egg, melted butter and vanilla together and stir until combined.
- Add the flour, baking powder, cinnamon and salt in another bowl and whisk together, then add to the wet ingredients and combine all the ingredients together until the flour is just moistened, without over-mixing batter. Gently fold in the walnuts.
- Use an ice cream scoop to fill 12 muffin cups and bake for 20 minutes.
- Let banana muffins cool for 10 minutes then transfer to a wire rack to continue cooling off.
Storing Banana Nut Muffins
- Once cooled, store these banana walnut muffins in an airtight container at room temperature for up to 3 days. Want to make them last longer? Pop them in the fridge for up to a week, or freeze for up to 3 months. Just warm them up in the microwave for 20–30 seconds before enjoying!
Tasty Twists & Variations on This Banana Nut Muffins Recipe
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Chocolate chip lovers? Swap half the walnuts for mini chocolate chips.
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No walnuts? Try pecans or skip the nuts altogether.
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Need a dairy-free option? Use coconut oil instead of butter.
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Feeling extra? Add a sprinkle of raw sugar or a walnut half on top before baking for that bakery-style look for this banana nut muffins recipe.
Baked, Loved, Devoured
These moist banana walnut muffins are a cozy classic you’ll want to make again and again. They’re soft, lightly spiced, and filled with crunchy walnut goodness in every bite.
So grab those bananas and get baking! And if you loved these muffins please don’t forget to leave a comment below!💛
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More Banana Recipes
- Fluffy Banana Chocolate Chip Pancakes
- Super Easy Banana Bread Recipe!
- Healthy Banana Chocolate Chip Baked Oatmeal
- 25 Delicious Ripe Banana Recipes To Go Bananas Over
- Perfect Banana Chocolate Chip Muffins
Best-Ever Banana Walnut Muffins
Ingredients
Best-Ever Banana Walnut Muffins
- 3 large ripe bananas mashed
- ¾ cup granulated sugar
- ⅓ cup unsalted butter melted
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ½ cups all-purpose flour
- 3 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup walnuts chopped
- ½ teaspoon ground cinnamon add more if you like
Instructions
Instructions How to Make Best-Ever Banana Walnut Muffins
- Preheat oven to 375 degrees and line a muffin pan with cupcake liners and lightly spray with non-stick cooking spray, or omit the cupcake liners and spray muffin tins with non-stick cooking spray.
- In a large mixing bowl, add the mashed banana, sugar, egg, melted butter and vanilla together and stir until combined.
- Add the flour, baking powder, cinnamon and salt in another bowl and whisk together, then add to the wet ingredients and combine all the ingredients together until the flour is just moistened, without overmixing batter. Gently fold in the walnuts.
- Use an ice cream scoop to fill 12 muffin cups and bake for 20 minutes.
- Let muffins cool for 10 minutes then transfer to a wire rack to continue cooling off.
Nutrition
