These banana nut muffins are soft, fluffy, moist, and loaded with banana flavor. They have the signature bakery-style large muffin tops and they’re ready for the oven in only 15 minutes. An overtop view of bakery style banana nut muffins on a cooling rack.

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 all 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. They are bursting with fruit flavor and 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 satisfying snack. A banana nut muffin on a yellow polka-dot napkin with two cinnamon sticks.

Why this recipe is so great:

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 to get that gorgeous muffin top. These banana nut muffins have been enjoyed around the world. Here are some reviews:

“I totally love this recipe. I made it with my 3-year-old boy and they came out perfectly, soft, fluffy and super yummy. Hugs from Peru.” – Yacqueline

“I just had to stop by and thank you for the wonderful recipe. Not overly sweet at all, just the perfect amount. Already baked it three times, and last time decided to add some streusel with some oats and more walnuts, but it’s perfect as it is. Very delicious I dare you to eat only one muffin. Cheers from Brazil!!!” – Ana

How to make banana nut muffins:

A picture collage of how to make banana nut muffins.

  1. In a large bowl, toss together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
  2. In a medium bowl, whisk together the oil, granulated sugar, brown sugar, eggs, milk, vanilla, and mashed bananas.
  3. Pour the wet ingredients into the dry ingredients. Use a rubber spatula and stir everything together until just combined. Fold in 2/3 cup of chopped walnuts.
  4. Evenly divide the batter into a 12-cup regular-sized muffin pan lined with paper liners. Top with the remaining 1/3 cup chopped walnuts.
  5. Bake 425F for 5 minutes. Then keeping the muffins in the oven, reduce the heat to 375F and bake for another 12-15 minutes or until a toothpick inserted into the center comes out clean.

Expert tips & substitutions:

  • Leavening agents – The key to these muffins being fluffy and not dense is to use enough leavening agents. Mashed bananas are heavy and weigh down the batter, so using a combination of baking powder and baking soda, and using enough of each helps lift the batter. But you don’t want to use too much that you can taste it.
  • Baking temperature – The initial high temperature is especially important with this recipe because of all the moisture from the bananas. The high temperature causes a rapid burst of steam and expands the batter, making the texture fluffy. It also evaporates some of the moisture so the muffins aren’t dense and gummy. Then reducing the temperature allows the inside of the muffins to finish cooking without drying out and overcooking the outside.
  • Sweetness – This recipe is designed not to be too sweet, but if you prefer a sweeter muffin, feel free to add another 1/4 cup of granulated sugar or a sprinkle of turbinado or brown sugar on top of each muffin.
  • Walnuts – The walnuts in this recipe can be substituted for pecans, almonds, or chocolate chips or omitted if you don’t like nuts or have a nut allergy.

How to store banana muffins:

You can store banana muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week.

How to freeze banana muffins:

Once the muffins are completely cooled, place in a freezer-friendly container or ziplock bag and store in the freezer for up to 3 months. Thaw overnight in the fridge. A banana nut muffin on a yellow napkin with two cinnamon sticks, banana, and walnuts.

You might also like:

Did you make this recipe? Please kindly leave a comment with your star rating below.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon

Banana Nut Muffins {Bakery-Style}

★★★★★

4.9 from 33 reviews
  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 minutes
  • Yield: 12
Print Recipe

Description

These banana nut muffins are soft, fluffy, loaded with banana flavor, and have a golden brown muffin top sprinkled with crunchy toasted walnuts.

Ingredients

  • 2&1/2 cups (315g) all-purpose flour
  • 1 tbsp (11g) baking powder
  • 1 tsp (6g) baking soda
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (3g) salt
  • 1/3 cup (83ml) vegetable oil
  • 1/2 cup (100g) white sugar
  • 1/2 cup (110g) packed brown sugar
  • 2 large eggs
  • 3/4 cup (188ml) milk
  • 2 tsp (10ml) vanilla extract
  • 1 cup (250ml) overripe mashed banana (about 3 medium)
  • 1 cup (120g) chopped walnuts, divided

Instructions

  1. Preheat oven to 425F and line 12 muffin cups with paper liners.
  2. In a large bowl, toss together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
  3. In a medium bowl, whisk together the oil, white sugar, brown sugar, eggs, milk, vanilla and bananas.
  4. 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 2/3 cup of chopped walnuts.
  5. Divide the batter amongst the 12 paper liners and top with the remaining 1/3 cup chopped walnuts.
  6. 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.

Notes

You can store banana muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week.

To freeze – Once the muffins are completely cooled, place in a freezer-friendly container or ziplock bag and store in the freezer for up to 3 months. Thaw overnight in the fridge.

  • Category: breakfast, snack
  • Method: bake
  • Cuisine: American

Keywords: banana nut muffin recipe, banana walnut muffins, best banana nut muffins

This post was originally published on Mar 25th, 2016 and has been recently updated with more information.

These muffins are soft, fluffy and bursting with banana flavor. With a golden brown sky-high muffin top sprinkled with crunchy toasted walnut. It's just like the bakeries, but better!

SaveSave

Share This: