These banana nut muffins are soft, fluffy, loaded with banana flavor, and have a golden brown muffin top sprinkled with crunchy toasted walnuts.
I’ve received quite a few requests for a banana muffin recipe from fans of my Bakery Style Chocolate Chip Muffins. So, here it is!
It’s just as easy to make and just as delicious as my chocolate chip muffin recipe that you know and love. These banana nut muffins have a super high muffin top that you just want to break off and sink your teeth into. For me personally, a gorgeous muffin top is the biggest selling point of a muffin. Weak muffin top – weak muffin.
This recipe is super easy to follow. There is no mixer required, you just whip the batter up by hand and bake. I use the same baking technique in this recipe as I do with most of my muffin recipes. I start with a high oven temperature of 425F to get that initial rise from the batter, then bake at 375F till it’s cooked through.
These muffins are bursting with fruit flavor, nutty and have a hint of cinnamon spice. The texture is soft and fluffy. The method is quick and easy. They make for a fast and tasty breakfast and/or a satisfying snack.
- 2&1/2 cups (308g) all-purpose flour
- 1 tbsp (11g) baking powder
- 1 tsp (6g) baking soda
- 1 tsp (2g) ground cinnamon
- ½ tsp (3g) salt
- ⅓ cup (83ml) vegetable oil
- ½ cup (100g) white sugar
- ½ cup (110g) packed brown sugar
- 2 large eggs
- ¾ cup (188ml) milk
- 2 tsp (10ml) vanilla extract
- 1 cup (250ml) ripe mashed banana (about 2 medium)
- 1 cup (120g) chopped walnuts, divided
- Preheat oven to 425F and line 12 muffin cups with paper liners.
- In a large bowl, toss together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
- In a medium bowl, whisk together the oil, white sugar, brown sugar, eggs, milk, vanilla and bananas.
- Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently stir everything together and just as the batter starts to come together, fold in ⅔ cup of chopped walnuts.
- Divide the batter amongst the 12 paper liners and top with the remaining ⅓ cup chopped walnuts.
- Bake for 5 minutes at 425F. Keeping the muffins in the oven, reduce the heat to 375F, bake for another 12-15 minutes or until a toothpick inserted into the center comes out clean.
I’ll be sharing this recipe at Fiesta Friday hosted by Angie, co-hosted by Natalie@KitchenUncorked and Hilda@AlongTheGrapevine. Come check out some other fabulous recipes.