EASY Banana Nut Muffins - 30-Minute Recipe!
Filed Under: Breakfast | Muffin

Banana Nut Muffins

January 12th, 2023
5 from 7 votes
5 from 7 votes

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.

Yield: 12 large muffins

Prep Time: 15 minutes

Cook: 15 minutes

Tessa's Recipe Rundown...

Taste: Loaded with banana flavor and the perfect amount of spice.
Texture: Perfectly fluffy, moist, and tender with a delicious crunch from the walnuts.
Ease: Ridiculously easy to make.
Pros: Everyone LOVES these muffins.
Cons: None.
Would I make this again? Absolutely, these Banana Nut Muffins are perfect for any occasion.

This post may contain affiliate links. Read our disclosure policy.

I’m not sure if there’s a more comforting breakfast recipe than Banana Nut Muffins. These simple and easy muffins come together in no time!

bowl of batter

Enjoy one of these banana muffins with a cup of coffee – you won’t regret it. Each bite is pure comfort!

I’ve shared all my sweet tips for making the BEST Banana Nut Muffins below.

banana nut muffins cooling on a rack, ready to be enjoyed!

banana nut muffin broken in half to see how moist it is

How to Make Banana Nut Muffins

How Ripe Should Bananas be for Muffins?

  • Be sure to use overripe bananas for this recipe.
  • The best bananas for baking should be very well-speckled or even nearly black.
  • This is important when baking Banana Bread, muffins, cake, or cupcakes!
  • Why use overripe bananas? Besides the fact that they’re not good for much else in the kitchen, overripe bananas are actually significantly sweeter and will contribute more banana flavor AND more moisture to the recipe.
  • If you use underripe bananas (and when I say ‘underripe,’ I mean for baking specifically), your muffins will be bland and dry.
side-by-side comparisons of bananas to show which is best for baking

How to Mash Bananas

  1. Place bananas in a bowl and use a fork to mash them into a banana mixture.
  2. OR, place bananas in a bowl and use an electric mixer to beat the bananas until they’re mashed.

How to Toast Nuts for Banana Bread or Muffins

Toasting the chopped pecans or chopped walnuts for this recipe really and truly brings out their flavor and improves their texture.

  • Option 1: To toast nuts on the stove, place nuts in a single layer on a dry skillet. Turn heat to medium, and toast for 4 to 7 minutes, or until golden and fragrant. Nuts can go from toasted to burnt quickly, so don’t leave the stove. Remove nuts to a different container to prevent them from scorching.
  • Option 2: To toast nuts in the oven, preheat to 350°F. Place nuts in a single layer on a rimmed baking sheet. Bake until golden and fragrant, about 7 to 8 minutes. Remove nuts to a different container to prevent them from scorching.

Which Nuts Should I Use in Banana Nut Muffins? 

It’s entirely up to you which nuts you use, but these are my favorite options: 

  • Walnuts
  • Pecans
  • Hazelnuts
  • Cashews
  • Macadamia nuts

Can I Leave Out the Nuts?

Do I Need to Adjust This Recipe for High-Altitude Baking?

Reduce baking powder to 2 teaspoons if at high altitude. You may need to adjust more or less depending on your altitude.

How do I Bake TALL Banana Nut Muffins?

Tall Muffin Tip #1: Use Bread Flour!

  • Bread flour has a higher level of protein content than all-purpose flour.
  • That extra protein will allow the flour to absorb more moisture and add more structure.
  • The result? Extra tall muffins that are still super moist and tender!
  • Don’t have bread flour? Although bread flour does work best, you can use all-purpose flour.
  • If you’ve got it, opt for King Arthur All-Purpose Flour, which has a higher protein content.

Tall Muffin Tip #2: Bake at a High Temperature!

  • In this recipe, we bake at a high temperature of 425°F the entire time to get tall, beautiful muffins.
  • You may have seen techniques that call for an initial burst of heat and then require you to drop the temperature down.
  • I personally don’t love this method because all it takes is one time when you forget to lower the temperature, and you have scorched muffins.

Tall Muffin Tip #3: Fill Your Muffin Cavities 3/4 Full with Batter!

  • For tall muffins that have a bit of a muffin top, it’s essential to fill each cavity of your muffin pan pretty full with batter.
  • For this recipe, I find that filling each cavity 3/4 full using a standard 12-cup muffin tin works beautifully.
  • However, if you want slightly smaller muffins or have a muffin pan with smaller cavities (each bakeware brand is different!), then feel free to fill the cavities 2/3 full. You’ll just need to fill 15 cavities across two pans.

How Long to Bake Banana Muffins

This recipe was designed to bake at a higher temperature for a shorter period of time, just 14 to 15 minutes. Those overripe bananas help to keep the muffins moist instead of drying out in the hot oven.

How to Avoid Overbaking Muffins

Don’t use a dark-colored nonstick pan when baking muffins. It simply conducts heat too aggressively and can lead to burnt bottoms or dry edges. My favorite pan for muffin baking is either this Wilton or this USA Pan.

Does an Overnight Rest of the Batter Work for This Recipe?

I wouldn’t particularly recommend an overnight batter rest for this recipe.

If you’ve followed me for a little while, you may have seen my overnight muffin batter fridge trick. Basically, for muffin recipes that use baking powder, if you cover the batter and allow it to rest overnight in the fridge, then the muffins will bake up extra tall and tender the next day. Check out my full article on How to Bake Tall Bakery Style Muffins here.

However, this banana nut muffin recipe is a little different. It uses both baking powder and baking soda. Baking powder is double acting so it activates upon being mixed with liquid and when it hits the heat of the oven. Baking soda only acts upon being mixed with something acidic (like brown sugar). The baking soda in the batter will lose strength the longer it sits before being baked.

You can chill this batter in the fridge if you’d like to get a jump start on breakfast or brunch the night before. You’ll likely lose a little browning on the muffins while they bake. If you’re curious about learning more about baking soda vs. baking powder, click here!

How to Make MOIST Banana Muffins

  1. Use a combination of oil AND butter! Use some oil for the sensation of moisture on the palate. This happens because oil is liquid at room temperature. It’s also my preference to use some melted butter so you get that beautiful distinct taste that only butter provides. This way, you get moistness and flavor!
  2. Avoid overmixing your wet ingredients with the flour mixture as this will result in more dry, dense muffins instead of muffins with a moist crumb.
  3. Follow the other tips above for using overripe bananas for the best guarantee of moist muffins!

How to Store Banana Nut Muffins

Muffins can be stored in an airtight container for up to 3 days.

Can you Freeze Banana Nut Muffins? 

Place cooled muffins on a baking sheet and freeze until solid. Remove them to an airtight container or freezer bags and freeze for up to 3 months. You can reheat in the microwave directly from the freezer (about 15 to 20 seconds) or thaw overnight in the fridge and reheat in the oven.

banana walnut muffin on a plate, ready to serve

More Muffin Recipes You’ll Love:

More Banana Recipes:

5 from 7 votes

How to make
Banana Nut Muffins

Yield: 12 large muffins
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
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.


  • 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


  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.
Course : Breakfast
Cuisine : American
Keyword : banana nut muffins, banana walnut muffins
Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

Leave a Comment & Rating

Add a Review or Question

*Please select a rating to complete your comment.

Recipe Rating

  1. #
    Martina — October 25, 2023 at 7:49 am

    We loved this recipe so much that my husband asked me to make them again one week later.
    Just in case this is helpful for others, I used the Bob’s Red Mills blue bag for the muffins, didn’t change the measurements at they came out perfectly!
    Usually I remove 10% of the flour weight when the recipe calls for AP flour, but for bread flour I use the same number of grams without an issue.

  2. #
    Karen — September 8, 2022 at 10:06 am

    Just made these – so delicious! Tender and fluffy! Used the bread flour which I don’t have much experience with. Really like the finer texture of the crumb. Used coconut oil, and added 1 c. pumpkin puree since I only had 2 bananas. I did add the walnuts to the flour mixture first as I find that keeps the nuts from sinking during baking. Love your tip of folding wet/dry with rubber spatula. These muffins are so light and not overly sweet – perfect! Thanks

  3. #
    vidmate — July 6, 2022 at 4:56 am

    These muffins are particularly great served with any leftover cranberry sauce or turkey. However, I know with some families those might not last long enough for leftovers!

  4. #
    Camille — June 16, 2022 at 9:46 am

    These muffins are delicious. I followed the recipe exactly plus added some dried cranberries for a little tartness. Would love to have nutrition info.

    • #
      Kiersten @ Handle the Heat — June 16, 2022 at 12:18 pm

      So happy you enjoyed these muffins, Camille! We don’t have nutritional information for our recipes, but you should be able to find a nutritional calculator online to assist with this, if you wish! 🙂

  5. #
    Cydney — April 28, 2022 at 7:20 am

    I’m going to make this recipe tonight. I was wondering if I can substitute the vegetable/canola oil with coconut oil?

    • #
      Haley Wehner — April 28, 2022 at 1:53 pm

      I haven’t tested that myself, but I don’t see why it wouldn’t work. Hope you enjoy these muffins, let us know how they turn out!

  6. #
    Helga Woywitka — April 3, 2022 at 5:40 pm

    Can you substitute bread flour for all purpose flour?

    • #
      Emily — April 4, 2022 at 2:28 pm

      Hi Helga! You can use all-purpose flour if you don’t have bread flour, but if you can, opt for King Arthur AP, which has a higher protein content. Tessa explains the importance of bread flour in the tip box above the recipe. I hope that helps! Let us know what you think of this recipe when you give it a try 🙂

  7. #
    Pei — March 24, 2022 at 5:51 am

    I’ve tried this recipe and it is amazing. Just wondering whether I can bake using a loaf pan instead of muffin tray with this recipe?

    • #
      Emily — March 25, 2022 at 2:04 pm

      Hi Pei! We haven’t tried that, but feel free to give it a try! Just know that you’ll need to bake it longer, one of our readers baked for approximately 45 minutes (depends on the size of your loaf pan). Please let us know how it goes!

  8. #
    Jordan — February 28, 2022 at 4:30 am

    These are amazing! What I love is that these arn’t too sweet. My husband puts butter on them. Finally a dessert without chocolate!

    • #
      Emily — February 28, 2022 at 9:46 am

      So happy you both loved them!

  9. #
    Kelsie — January 14, 2022 at 9:31 pm

    I made this today, and considering after I pulled them out of the oven I looked over and saw the butter still on the bench, they turned out pretty good
    Keen to give them a go with the butter next time though lol

    • #
      Emily — January 18, 2022 at 11:46 am

      Oh no haha! Glad they turned out ok, but definitely try again with the butter. It not only adds delicious flavor but adds to the texture as well 🙂

  10. #
    Sylvie Malloy — January 14, 2022 at 3:15 pm

    baking for jumbo muffins? temp and length? I make large/jumbo muffins for a shelter and not sure the baking time and temp.
    Thank you

    • #
      Emily — January 18, 2022 at 12:31 pm

      Hi Sylvie! Feel free to follow our muffin customization options included in the text above our Ultimate Muffins recipe. For jumbo muffins, you’ll want to bake at 450°F for 5 minutes, then reduce to 400°F and continue baking for about 16 minutes. Makes about 6 jumbo muffins. I hope that helps!

  11. #
    Patti — January 14, 2022 at 3:03 pm

    How many calories do the muffins have?

    • #
      Emily — January 17, 2022 at 4:48 pm

      Hi Patti! We don’t count calories here at Handle the Heat, so I can’t say for sure!

  12. #
    Lainie — December 30, 2021 at 2:28 pm

    These were so delicious! Instead of using paper liners, I just sprayed my muffin tins with a canola spray. They came out perfect. Ate a few and then wrapped the rest individually in Saran Wrap and then into a ziplock bag and into the freezer.

    • #
      Emily — January 3, 2022 at 12:03 pm

      Wonderful, so glad you enjoyed them, Lainie! They definitely make for perfect easy treats throughout the week if you freeze them! Thanks for the comment!

Join the Handle the Heat Community

Cookie Customization Chart
Do you want a more delicious life?
Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!
As Seen On....
NPR People Time Glamour Readers Digest The Huffington Post BuzzFeed