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Close-up shot of two perfectly baked, moist banana nut muffins on a wire rack, with chopped walnuts visible on top.

Banana Nut Muffins

These Banana Nut Muffins are soft, moist, and packed with banana flavor and crunchy walnuts. Perfect for breakfast or a quick snack!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
Wet Ingredients
  • 3 ripe bananas mashed
  • 1/3 cup melted butter
  • 3/4 cup sugar
  • 1 egg beaten
  • 1 tsp vanilla extract
Add-ins
  • 1/2 cup chopped walnuts plus extra for topping

Equipment

  • Muffin Tin
  • Mixing bowls

Method
 

  1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a bowl, mix flour, baking soda, and salt. Set aside.
  3. In another bowl, mash bananas and stir in melted butter, sugar, egg, and vanilla until well combined.
  4. Add the dry ingredients to the wet ingredients and mix gently until just combined. Do not overmix.
  5. Fold in chopped walnuts.
  6. Divide batter evenly among muffin cups and sprinkle extra walnuts on top.
  7. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

These muffins freeze well for up to 3 months. Reheat in the microwave for a warm, fresh-from-the-oven taste.