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.
Little Sweet Baker TVThis 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.
Bakery Style Banana Nut Muffins
These banana nut muffins are soft, fluffy, loaded with banana flavor, and have a golden brown muffin top sprinkled with crunchy toasted walnuts.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 minutes
- Yield: 12
- Category: breakfast, snack
- Method: bake
- Cuisine: American
Ingredients
- 2&1/2 cups (308g) 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) ripe mashed banana (about 2 medium)
- 1 cup (120g) chopped walnuts, divided
Instructions
- 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 2/3 cup of chopped walnuts.
- Divide the batter amongst the 12 paper liners and top with the remaining 1/3 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.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days.
Keywords: banana nut muffin recipe, banana walnut mufins, best banana nut muffins
You might also like my Banana Chocolate Chip Muffins, Best Ever Banana Bread, and Frosted Banana Cookies. Click here for all banana recipes.
Chinese Egg Tarts
Pumpkin Chai Cheesecake (video)
Snickerdoodle Cookies
Apple Oatmeal Whoopie Pies with Peanut Butter Frosting (video)
Healthy Kiwifruit & Greek Yogurt Tart (video)
I have made these many times and they always come out beautiful and big and delicious! I like to substitute oceans for the walnuts. =) Thank you for a wonderful recipe!
★★★★★
You’re very welcome, Tina! Thank you for your kind words, and have a lovely day:)
I’ve made these before and everyone loves them! What is the adjustment for a super convection oven?
I’m happy to hear that everyone loves the muffins. To convert to convection reduce both baking temps by 25 degrees F and check the muffins a bit earlier. So 400F for 5 mins, then 350F for about 9 minutes or until done.
Where have your muffins been all my life? These turned out wonderful! Finally a muffin with a bakery look and a taste and texture to match! I didn’t have the large muffin tins, but they turned out great in the regular size too (made 21, but be sure to bake them for less time, mine took 5 minutes at 425 then 9-10 minutes at 350.). My only other change was substituting a tsp of banana extract for the vanilla extract, really helps give it banana flavor even if your bananas aren’t quite ripe enough. Thanks for sharing!
You’re very welcome, Lisa! Thank you for your kind words and lovely feedback. Have a great weekend!
I love how full of flavour these muffins are! Thank you for sharing this amazing recipe!
★★★★★
You’re very welcome and I’m glad you enjoyed it!
On the same note, what do you do to keep the brown sugar from going hard?
Hey again, Yulia. I use a terra cotta disk to keep my brown sugar soft. It works really well.
Lily! I ran out of brown sugar. Is it ok to use only white sugar?
Hey Yulia,
Yes it’s okay to use only white sugar.
I just had to stop by and thank you for the wonderful recipe. Not over 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. Also, besides the delicious recipe, I would like to let you know that I really appreciate the fact that you wrote the amounts in grams. Being a scientist myself I always enjoy a little bit of method to recreate something. In this case, a very delicious I dare you to eat only one muffin. Cheers from Brazil!!!
★★★★★
Aww, thank you so much for your kind words and lovely feedback, Ana:) I actually have a biochemistry background, so hello from one scientist to another!
Can I replace the banana with coconut/lime/other nuts/etc? I want to make a coconut or lime muffin but without butter, which what most recipes seem to ask for.
No, you can not substitute the banana in this recipe. You’re better off finding a coconut or lime muffin recipe made with vegetable oil.
Oh My Goodness!! Just made these Muffins. They are so so Amazing. Just like Beautiful Bakery Muffins. Printing out the recipe , in case Pinterest ever fails us all 😉 I followed your recipe exactly (except used buttermilk & pecans), and had enough for 7 extra?? Weird? They were still delicious. Not sure how I had extra. Maybe my volume in bananas or eggs varied? Thanks so much for this delicious recipe! Definitely becoming a staple in our home.
★★★★★
Hi Beth,
Thank you for your kind words. Maybe your muffin pan is smaller than mine, maybe I fill mine more, who knows? But the important part is that they tasted great! Enjoy and have a fabulous day:)
Simple and delicious. They turned out great!
★★★★★
Great to hear and thank you for your kind words. Have a great weekend!
Dear Lily, will it be alright if I omit ground cinnamon as I don’t have it in my kitchen? Is white sugar also called castor sugar? Many thanks.
Hi Gwyneth,
Yes you can omit the cinnamon and yes you can use castor sugar. I hope you enjoy the muffins and have a great day!
I was so worried when I saw how fast these were Browning but, I could see raw dough. Said a short prayer and when I checked them at ¹5 minutes they were beautiful and delicious. I have searched and searched for a banana muffin recipe that wasn’t dense or overly moist. These are perfect! My son who usually does not care for banana but muffins took some as he was walking out the door to his night shift job.
★★★★★
I’m happy to hear they turned out perfect for you, and that your son enjoys them. Thank you for your feedback and have a lovely day!
I’m happy to hear they turned out perfect for you, and that your son likes the muffins. Thank you for your feedback and have a lovely day!
Hello, I saw this recipe and just wanted to know if I can turn these muffins into a bread loaf and what modifications I would need still get the same results 🙂 thank you!!!
Yes, you can turn this recipe into a loaf, just don’t over fill your pan, so you might have some batter left over. I would bake at 350F for about 1 hour. I hope that helps. Enjoy!
Thank you so much! I will be making this soon!
Tried the recipe & it taste awesome. Thank you for sharing your recipe.
★★★★★
You’re very welcome Adeline. Enjoy the muffins and have a great rest of the week:)
You’re very welcome Adeline. Enjoy:)
I am going to make some of your muffin recipes for the youth at church. What do you recommend for cooking time if I use a mini muffin pan instead of full size muffins?
For mini muffins, I would recommend 375F for about 10 minutes. Enjoy and have a lovely day!
Thank you!
Thanks for this recipe! Just wondering if I can sub half of the oil with melted butter for the warm buttery scent? 😊 Thanks!
★★★★
Hi Cherie,
Yes, you can substitute half or all of the oil for butter. Enjoy and have a great day!
Wow…I just baked those Muffins and I think this will be my only receipe from now. Fluffy with a crusty top…everyone loved it.
★★★★★
Aww, thank you for your kind words Annie. I’m glad you and your family enjoyed it:)
Just finished making these muffins. I didn’t have any walnuts, so used pecans. They are the best muffins I’ve ever made.
Love the high tops. Thank you so much for sharing the recipe.
You’re very welcome Karen and thank you for your kind words:) Enjoy and have a lovely day!
I just made these and they came out so moist and fluffy!! My daughter couldn’t wait, as soon as they came out of the oven she was indulging.
Love your recipes and ideas. I made a version of your mango vanilla cupcakes last week adding mango to the batter as well.
I’m glad to hear you and your daughter enjoyed them so much and thank you for your kind words Mary:)
My 8 month old son was born with serious health problems so we see a million medical professionals all the time. In addition, I’ve been in the process of organizing some local blood drives for him. I want to bake up lots of delicious bakery-style muffins to take with me to thank everyone at the doctors’ offices and at the blood drives, so I’ve been on a quest for the “perfect” muffins. This is the first recipe of yours I’ve tried and so far, these are the best muffins I’ve ever made! Very moist, tender, light, and delicious… everything I would hope for in a banana nut muffin! Also, this is the first muffin recipe I’ve made that has actually yielded the amount (12 gorgeous, sky-high muffins) that it’s supposed to! Big props and I will definitely be back for more recipes!
★★★★★
Aww, thank you for your kind words. I’m thrilled that you like the muffins so much. I wish your son good health. My first was born 2 months premature. I remember all the hospital visits and doctor appointments. He’s turing 7 this year and in perfect health. All the best to you and your family:)
So glad to hear your son is doing so well!! Thank you!
I really liked this recipe! Switched up the vegetable oil for coconut oil and applesauce, reduced the white sugar to 1/4 cup and it still tasted amazing!
★★★★
Wonderful to hear Liliane. Thank you for your feedback and have a lovely day!
Cut the milk down to 1/2 cup, and still thought the batter was way too runny. However, looks can be deceiving. They baked so well, with a beautiful ‘muffin top’ . Definitely a keeper – thanks!
★★★★★
You’re welcome Biff and thank you for your feedback. Have a wonderful day:)
That’s for the super moist not to sweet high rising banana nut muffin. Just baked a batch and got 10 huge muffins.I liked the fact you used baking powder that’s what made them come up so high.
Thank you L
★★★★★
You’re welcome Lenora. I’m glad you liked them. Thank you for your kind words and have a lovely day:)
Very nice banana muffin recipe! Came out moist and peaked up high like they are supposed to! Thanks for excellent recipe that I will use over and over. KATHLEEN
★★★★
You’re very welcome Kathleen. Thank you for your lovely feedback. Enjoy and have a wonderful day!
I’m going to look like a muffin top! Another fantastic muffin recipe..Thanks!
★★★★★
Lol, you’re welcome. Enjoy Barb:)
I live in the tropics on a farm and we always have an overabundance of bananas of different varieties…Little silver bananas whose skins turn black but inside never seems to have brown spots…they are very sweet on their own so I reduced the sugar by 25 percent…substituted smen for the oil and yogurt for the milk…The result was outstanding. Do you have any good recipes for mangoes I have more of them than bananas…
★★★★★
Thank you for your kind words Eric. You are so lucky to have an abundance of lovely fresh fruit and your disposal. I have the following 3 recipes that uses mangoes. Enjoy and have a wonderful day:)
http://www.littlesweetbaker.com/2016/04/13/mango-pudding-video-recipe/
http://www.littlesweetbaker.com/2016/04/01/pineapple-mango-coconut-bars/
http://www.littlesweetbaker.com/2014/05/30/tropical-mango-vanilla-cupcakes/
Can we store some of the remaining muffins in the freezer & reheat them in the oven later? I like to experiment with recipes, but can never finish the entire output on my own lol
★★★★★
Hi Pam,
Yes, you can store these muffins in the freezer for up to 3 months. Here’s a great post from Momables on how to freeze muffins.
http://www.momables.com/how-to-freeze-muffins/
Thank you for your question and have a wonderful day:)
Love these muffins. Nice touch with some walnuts on top. One question. Where do you get those beautiful paper muffin cups. Tired of using those grocery store bought upside down lampshade looking muffin cups.
★★★★★
Thank you for your lovely feedback Rhonda. I bought the PaperChef lotus cup muffin liners from my local grocery store. Here is a link to the brand website where you can find out which retailers near you carries them.
http://www.paperchef.com/en/products/lotus_cups
These came out amazing! I used less sugar (totaling 3/4 cup instead of 1 cup), coconut oil instead of vegetable oil (because it’s terrible for you, look it up!), and used the gram measurement for the flour.
★★★★★
HI,
Can Pecans be used, instead of walnuts?
Thanks, and all your recipes are too good. Tried Best Banana Bread and
Chocolate Chip Muffins
Yes, pecans can be used instead of walnuts. You’re welcome Sam and thank you for your kind words. Enjoy:)
Just in case anyone wants the nutritional information
For 12 muffins – each muffin
Calories341
Fat 17.7
Carbs 41.7
Fibre 2
Protein 5.4
** note i only used about 1/2 cup walnuts
Thanks for the nutritional info Bev. Enjoy and have a great day:)
I just made these tonight thanks for a great easy and delicious recipe
You’re welcome Sisi and I’glad you enjoyed them:)
I love love love the muffin tops on these! My homemade muffins always lack the giant tops yours have.
★★★★★
Thanks Giselle, hugs:)
Absolutely love how you make this classic, yummy combo seem so fresh – they look amazing! Awesome muffin tops too!
Thanks Michelle xx
I think I need to work on my ‘tops’ now that you mention it. These look delicious, and I love the banana walnut combintation.
It’s a classic combination. Thanks for stopping by Hilda:)
Man, I could REALLY go for one of these with a cup of coffee right about now. They look delish Lily!
Thanks Jess xx