Baking/ Bread/ Breakfast/ Recipe

Banana Walnut Muffins

March 28, 2020 (Last Updated: May 16, 2020)

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Delicious Banana Walnut Muffins. These easy to make moist muffins are made with ripe bananas and chopped walnuts and are perfect for breakfast or snack time. Every bite of these muffins is filled with delicious banana flavor and crunch from the walnuts. 

Banana Walnut Muffins cooling on a baking rack

These Banana Walnut Muffins are so easy to make and are a favorite for breakfast or for lunchbox snacks. 

One muffin split in half on a plate with whole muffins on blue plates in the background.

We always seem to have bananas sitting on our kitchen counter just waiting to be eaten.  Bananas seem to go quickly from the perfect ripeness for eating to way over ripe.  Once they hit this stage they are perfect for these banana walnut muffins, oatmeal banana muffins quinoa banana bread, or smoothies!

This batch of muffins disappears quickly at my house. I often divide the cooked muffins up and have some for eating now and I freeze the rest for later. 

A arrangement of bananas, cinnamon sticks, eggs, walnuts, sugar, flour and other ingredients.

Using frozen bananas

When I don’t have time to use up the really ripe bananas, I often just put the whole banana into the freezer.  

I don’t peel them and often don’t even put them into a freezer bag.  When I need a banana I just take the amount out of the freezer, let them thaw a bit and then peel and use.  The bananas are easy to mash and work perfectly in banana muffins. 

If you are looking for additional ways to use ripe bananas, check out this collection of banana recipes and this recipe for oatmeal banana bread

Tips on making muffins

  • Use ripe bananas, they are easier to mash and they have a sweeter flavor
  • Mix all dry ingredients together in a large bowl
  • Mix butter, milk, eggs and vanilla together in a separate bowl
  • Add wet ingredients into dry ingredients and mix
  • Stir in mashed bananas
  • Stir in walnuts
  • Use an ice cream scoop to get consistent sized muffins
  • Bake in a muffin tin with paper liners or spray tin to use without liners.

How to freeze muffins

  • Allow muffins to cool completely
  • Place in a single layer in a freezer bag or a freezer safe container
  • Place in freezer
  • To use, remove from freezer and let thaw
  • Muffins are best used within one month of freezing

Cooked muffins in a baking tin.

These banana walnut muffins have chopped walnuts, but you could also use chopped pecans. If you aren’t a fan of nuts in your muffins, just omit them.

Don’t forget to PIN for later!

Muffins resting on a baking rack.

 

Other favorite muffin recipes

 

If you make this recipe, I’d love to hear about it! Leave a comment below or snap a picture and tag me on Instagram @beyondthechickencoop.

If you loved this recipe you’ll LOVE all the others in this breakfast category. Check out all my breakfast recipes!

Banana Walnut Muffins

Kathy
Banana muffins with chopped walnuts
5 from 3 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Breakfast
Cuisine American
Servings 18 muffins
Calories 177 kcal

Ingredients
  

  • 2 Cups flour
  • 3 teaspoons baking powder
  • 3/4 Cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 4 tablespoons butter (melted)
  • 1/2 cup milk
  • 2 eggs
  • 1 teaspoon vanilla
  • 3 ripe bananas (mashed)
  • 1 cup chopped walnuts

Instructions
 

  • Mix flour, baking powder, sugar, cinnamon and salt together in a large bowl.
  • In a separate bowl, mix butter, milk, eggs and vanilla together.
  • Add liquid mixture into dry mixture. Stir just until combined.
  • Add bananas and walnuts. Stir.
  • Add batter to sprayed muffins tins (or tins lined with paper liners)
  • Bake at 375 for 18-20 minutes.
  • Let cool in tins for 10 minutes, remove from tins and then continue cooling on a baking rack.

Notes

Tips 

  • Use ripe bananas, they are easier to mash and they have a sweeter flavor
  • Mix all dry ingredients together in a large bowl
  • Mix butter, milk, eggs and vanilla together in a separate bowl
  • Add wet ingredients into dry ingredients and mix
  • Stir in mashed bananas
  • Stir in walnuts
  • Use an ice cream scoop to get consistent sized muffins
  • Bake in a muffin tin with paper liners or spray tin to use without liners.

Nutrition

Calories: 177kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 2gCholesterol: 25mgSodium: 65mgPotassium: 196mgFiber: 1gSugar: 11gVitamin A: 130IUVitamin C: 1.8mgCalcium: 51mgIron: 1mg
Keyword banana muffins, banana nut muffins, banana walnut muffins
Tried this recipe?Leave a comment and let me know what you think.

This recipe for Banana Walnut Muffins was originally published in June 2015. The pictures and post have been updated.

 

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14 Comments

  • Reply
    Dawn - Girl Heart Food
    March 29, 2020 at 8:07 am

    5 stars
    I love a good muffin and these look great! Plus, such a great way to use up those overripe bananas 😉 Now I just need a cuppa coffee!

    • Reply
      Kathy
      March 29, 2020 at 8:14 am

      I always seem to have overripe bananas around!

  • Reply
    Fred G
    March 3, 2019 at 10:05 am

    5 stars
    Great combo for a morning muffin

  • Reply
    Adina
    February 5, 2019 at 11:57 pm

    I haven’t baked muffins in ages and these look so perfect! I would like one right now for breakfast.

  • Reply
    Fran @ G'day Souffle'
    February 4, 2019 at 8:16 pm

    I agree- that’s a great idea about freezing bananas- never thought about it and now I’m angry with myself for throwing out all those bananas in the past! (I’m also thinking about adding some of your famous Butter Cream icing on top of these muffins)!

    • Reply
      Kathy
      February 5, 2019 at 4:32 am

      Fran,
      You are always full of great ideas! Buttercream frosting on a muffin!!! Sounds like a great idea to me! 🙂

  • Reply
    Mary Ann | The Beach House Kitchen
    February 4, 2019 at 4:30 pm

    I’ve never met a banana muffin I haven’t loved Kathy! These look yummy!

    • Reply
      Kathy
      February 5, 2019 at 5:11 am

      Thanks, Mary Ann!

  • Reply
    Stacey @ The Sugar Coated Cottage
    February 4, 2019 at 8:02 am

    There is nothing more homey than banana muffins!! I can almost smell them just looking at these photos!! Take care. 🙂

    • Reply
      Kathy
      February 5, 2019 at 5:16 am

      I love banana muffins too!

  • Reply
    David @ Spiced
    February 4, 2019 at 7:53 am

    5 stars
    That’s a great tip about just freezing bananas, Kathy! I’ve never thought of that one. Instead, I’m like “oh crap I gotta make a batch of banana muffins ASAP.” Of course, that’s never a bad thing, either, right? 🙂 Love the new photos here, my friend!

    • Reply
      Kathy
      February 5, 2019 at 5:20 am

      I guess I’m just frugal and can’t throw out anything! 🙂

  • Reply
    Rachelle @ Beer Girl Cooks
    June 8, 2015 at 3:57 am

    Yay for summer vacation! What a great way to use up those bananas! These muffins look terrific!

    • Reply
      Kathy
      June 8, 2015 at 5:55 am

      Bananas certainly are a versatile fruit! So many ways to use them.

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