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.
Delicious homemade banana nut muffins
These Banana Walnut Muffins are so easy to make and are a favorite for breakfast or lunchbox snacks.
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!
Muffins disappear quickly at my house, but I don't mind! I know there will be more ripe bananas ready to use soon.
Key ingredients
- Bananas - the riper the better. Look for really brown bananas, if you have them.
- Walnuts - add a delicious flavor and texture. Pecans also work well in this recipe.
- Flour - all purpose flour
- Sugar - granulated sugar
- Milk - I use whole milk, but any milk works fine
- Butter - I use salted butter. Your butter should be softened to room temperature to make it easier to mix.
Making banana walnut muffins
- Mix all dry ingredients together in a large bowl
- Mix butter, milk, eggs and vanilla together in a separate bowl
- Add wet ingredients to dry ingredients and mix
- Stir in mashed bananas
- Stir in walnuts
- Scoop into muffin tins and bake in a preheated 375° oven for 16-18 minutes
- Allow muffins to cool slightly in tins, then remove and continue cooling on a baking rack
Recipe tips
- Use really ripe bananas, they are easier to mash and they have a sweeter flavor
- 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
- Make certain the oven is fully preheated before baking
Frequently asked questions?
Yes, these muffins can be frozen. Allow muffins to cool completely and then place in a single layer in a freezer bag or a freezer-safe container.
To use, remove from freezer and let thaw at room temperature.
Muffins are best used within one month of freezing.
These muffins are best eaten within 2-3 days.
Muffin variations
- Use your favorite type of nut. Some great options include pecans, almonds and macadamia nuts
- For a slightly different flavor, toast the walnuts lightly before adding to the batter. Allow the nuts to fully cool before adding.
- Add a cup of blueberries to the batter for a blueberry banana nut muffin
- Top muffins with a cinnamon sugar mixture before baking
☑️ Tip - Freezing 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, these banana chocolate chip muffins and this recipe for oatmeal banana bread.
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.
More favorite muffin recipes
- Huckleberry Muffins
- Raspberry Muffins
- Triple Berry Muffins
- Blueberry Muffins
- Rhubarb Muffins
- Applesauce Oat Muffins
If you make this recipe, I’d love to hear about it! Leave a comment below and 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 muffin recipes!
Banana Walnut Muffins
Ingredients
- 2 cups flour
- 3 teaspoons baking powder
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup butter (melted)
- ½ cup milk
- 2 eggs
- 1 teaspoon vanilla
- 1 cup mashed ripe bananas (about 3 bananas)
- 1 cup chopped walnuts
Instructions
- Mix flour, baking powder, sugar, cinnamon and salt together in a large bowl.2 cups flour, 3 teaspoons baking powder, ¾ cup granulated sugar, 1 teaspoon ground cinnamon, ¼ teaspoon salt
- In a separate bowl, mix butter, milk, eggs and vanilla together.¼ cup butter, ½ cup milk, 2 eggs, 1 teaspoon vanilla
- Add liquid mixture into dry mixture. Stir just until combined.
- Add bananas and walnuts. Stir.1 cup mashed ripe bananas, 1 cup chopped walnuts
- Add batter to sprayed muffins tins (or tins lined with paper liners)
- Bake at 375°F for 16-18 minutes until a toothpick inserted in the center comes out clean
- Let cool in tins for a few 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
- 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
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Andrew says
Very good, took them to the church potluck after service today. Not one left!
Kathy says
Thanks so much! Glad everyone enjoyed them! 🙂
Suzanne says
These came out perfectly and were easy to make, thank you!
Kathy says
Thank you so much! I'm so glad you enjoyed them. 🙂
Dawn - Girl Heart Food says
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!
Kathy says
I always seem to have overripe bananas around!
Fred G says
Great combo for a morning muffin
Adina says
I haven't baked muffins in ages and these look so perfect! I would like one right now for breakfast.
Fran @ G'day Souffle' says
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)!
Kathy says
Fran,
You are always full of great ideas! Buttercream frosting on a muffin!!! Sounds like a great idea to me! 🙂
Mary Ann | The Beach House Kitchen says
I've never met a banana muffin I haven't loved Kathy! These look yummy!
Kathy says
Thanks, Mary Ann!
Stacey @ The Sugar Coated Cottage says
There is nothing more homey than banana muffins!! I can almost smell them just looking at these photos!! Take care. 🙂
Kathy says
I love banana muffins too!
David @ Spiced says
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!
Kathy says
I guess I'm just frugal and can't throw out anything! 🙂
Rachelle @ Beer Girl Cooks says
Yay for summer vacation! What a great way to use up those bananas! These muffins look terrific!
Kathy says
Bananas certainly are a versatile fruit! So many ways to use them.