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banana nut muffins made with walnuts or pecans

Banana Nut Muffins

These are the BEST easy Banana Nut Muffins that the whole family will love! This recipe features super fluffy and moist banana muffins with crunchy walnuts or pecans studded throughout. You’ll love the crunchy topping of coarse sugar and extra nuts on top.

Course Breakfast
Cuisine American
Keyword banana nut muffins, banana walnut muffins
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yields: 12 large muffins
Recipe by Tessa Arias

Ingredients

  • 1 1/2 cups plus 2 tablespoons (205 grams) bread flour
  • 1 tablespoon baking powder*
  • 1/2 teaspoons baking soda
  • 1/2 teaspoon fine salt
  • 3/4 teaspoon ground cinnamon, optional
  • 1/4 teaspoon ground nutmeg, optional
  • 1 1/2 cups (354 grams) mashed, very ripe bananas (about 3 large bananas)**
  • 1/2 cup (100 grams) granulated sugar
  • 1/4 cup (50 grams) light brown sugar
  • 2 tablespoons (28 grams) unsalted butter, melted and cooled
  • 1/4 cup (50 grams) vegetable or canola oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup (75 grams) walnut halves or pecans, toasted
  • Coarse sugar, for garnish if desired

Directions

  1. Preheat the oven to 425°F. Position an oven rack to the middle or upper middle position. Line a standard muffin tin with paper liners.

  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices if using.

  3. In a medium bowl, whisk together the bananas, sugars, butter, oil, eggs, and vanilla until well combined. Pour into the dry ingredients and use a rubber spatula to stir until just barely combined. Stir in the nuts.

  4. Divide evenly among the muffin tin cups, filling each 3/4 full for large muffins. You can also make about 15 smaller muffins by filling the cavities of two pans just 2/3 full. Sprinkle each with a generous amount of coarse sugar for a crunchy shiny topping, if desired.
  5. Bake until golden brown and a toothpick inserted in the center comes out clean, about 14 to 15 minutes. Let cool in muffin pan for 5 to 10 minutes before removing to wire rack. Serve warm or at room temperature.
  6. Store in an airtight container for up to 3 days.

Recipe Video

Recipe Notes

*Reduce baking powder to 2 teaspoons if at high altitude.

**Be sure to use very ripe bananas that are deeply spotted and almost black for moist and flavorful muffins.