This banana nut muffin recipe is a cozy classic that never disappoints. The muffins are soft, moist, and packed with ripe banana flavor, with crunchy nuts throughout and beautifully domed tops every time!
Why This Is the Best Banana Nut Muffin Recipe
Soft and Moist Banana Nut Muffins
These banana nut muffins are exceptionally soft and moist, thanks to ripe bananas and a combination of butter and oil that creates a tender, bakery-style crumb.
Rich Banana Flavour
Made with plenty of ripe bananas, this banana muffin recipe has a naturally sweet, bold banana flavour that shines through in every bite.
Crunchy Walnut Topping
A buttery walnut crumble topping adds texture and crunch, making these banana nut muffins extra special and perfectly balanced.
Easy Banana Nut Muffin Recipe
This banana nut muffin recipe is simple, reliable, and easy to follow, with straightforward steps and foolproof results every time.
For more banana recipes, check out my banana bread recipe, banana cake and chocolate banana bread!
How to Make Banana Nut Muffins
You can find the full list of ingredients for this banana nut muffin recipe in the recipe card at the end of the blog post (for easy navigation, hit the ‘jump to recipe’ button at the top of the blog post). Here is a quick visual breakdown of the recipe (recipe video is also provided in the recipe card below).
Preheat your oven to 425°F (220°C) conventional. Line a 12-hole standard muffin tin with paper liners and set aside.
Walnut Crumble Topping
Add the brown sugar, flour, chopped walnuts, and cinnamon to a small bowl and mix to combine.
Add the melted butter and mix until the mixture becomes coarse and crumbly. You can use your hands towards the end to ensure everything is evenly mixed. Set aside.
Muffin Batter
In a medium bowl, sift together flour, baking soda, baking powder, ground cinnamon, and salt. Whisk until well combined and set aside.
In a large bowl, mash the ripe bananas until smooth.
Add the brown sugar, egg, melted butter, oil, and vanilla, then whisk until fully combined.
Add the dry ingredients to the wet ingredients and gently fold together using a spatula until just combined. Be careful not to overmix.
Fold in the chopped walnuts until evenly distributed. Do not overmix.
Evenly divide the batter between the prepared muffin liners, then generously sprinkle the crumble topping over the top. There’s no need to press it in.
Bake at 425°F (220°C) for 8 minutes, then without opening the oven, reduce the temperature to 350°F (180°C) and continue baking for 10–12 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs.
Allow the muffins to cool in the tray for about 15 minutes before transferring to a wire rack. Serve warm or let them cool completely before enjoying.
How to Store Banana Nut Muffins
Store banana nut muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days, allowing them to come back to room temperature before serving.
These muffins also freeze well. Once completely cooled, place them in a freezer-safe container or bag and freeze for up to 3 months. Thaw at room temperature or warm briefly before serving.
Moist Banana Nut Muffins
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Walnut Crumble Topping
- ¼ cup (50 g) soft light brown sugar
- ¼ cup (30 g) all-purpose flour
- ¼ cup (25 g) roughly chopped walnuts
- ½ tsp ground cinnamon
- 2 tbsps unsalted butter - melted
Banana Muffin Batter
- 1½ cups (190 g) all-purpose flour
- ¾ tsp baking soda
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ½ tsp salt - omit if using salted butter
- 1½ cups (339 g) ripe bananas - about 3 large bananas
- ⅔ cup (133 g) soft light brown sugar
- 1 large egg - room temp
- ¼ cup (56 g) melted butter - unsalted
- ¼ cup (52 g) vegetable oil - unflavoured, I use canola
- 1 tsp vanilla extract/essence
- ¾ cup (75 g) chopped walnuts
Instructions
- Preheat your oven to 425°F (220°C) conventional (see note 2 if using a convection oven with a fan). Line a 12-hole standard muffin tray with paper liners and set aside.
Walnut Crumble Topping
- Add the brown sugar, flour, chopped walnuts, and cinnamon to a small bowl and mix to combine.
- Add the melted butter and mix until the mixture becomes coarse and crumbly. You can use your hands towards the end to ensure everything is evenly mixed. Set aside.
Muffin Batter
- In a medium bowl, sift together flour, baking soda, baking powder, ground cinnamon, and salt. Whisk until well combined and set aside.
- In a large bowl, mash the ripe bananas until smooth.
- Add the brown sugar, egg, melted butter, oil, and vanilla, then whisk until fully combined.
- Add the dry ingredients to the wet mixture and gently fold together using a spatula until just combined. Be careful not to overmix.
- Fold in the chopped walnuts until evenly distributed. Do not overmix.
- Evenly divide the batter between the prepared muffin liners, then generously sprinkle the crumble topping over the top. There’s no need to press it in.
- Bake at 425°F (220°C) for 8 minutes, then without opening the oven, reduce the temperature to 350°F (180°C) and continue baking for 10–12 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs.
- Allow the muffins to cool in the tray for about 15 minutes before transferring to a wire rack. Serve warm or let them cool completely before enjoying.
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
1 Comment
I just made these and as soon as the 15 minute of cooling in the tray, two were eaten!! Absolutely amazing! Easy to make by hand. As promised, super moist and flavorful. Beautiful rise, and the topping (as promised!) stayed on top! My only change was to use pecans rather than walnuts (what I had in the pantry). I’ve had a lot of banana nut muffins in my life, but these are definitely the best, most moist. Perfect! Thanks MK!