Bakery-Style Banana Nut Muffins (video)
These banana nut muffins are soft, fluffy, moist, and loaded with banana flavor. They have that signature bakery-style large muffin tops and they’re ready for the oven in only 15 minutes.
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 itโs perfect as it is. Very delicious I dare you to eat only one muffin. Cheers from Brazil!!!” – Ana
Ingredients you’ll need:
- All-purpose flourย
- Baking powder and baking soda
- Cinnamon and Vanilla
- Vegetable oil or any kind of neutral-tasting oil
- Granulated and brown sugar
- Eggsย
- Milk of any kind
- Ripe bananasย
- Walnuts or pecans
How to make banana nut muffins:
(the ingredient amounts are listed in the printable recipe card further below)
- 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, granulated sugar, brown sugar, eggs, milk, vanilla, and mashed bananas.
- 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.
- Evenly divide the batter into a 12-cup regular-sized muffin tin lined with paper liners. Top with the remaining 1/3 cup chopped walnuts.
- 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:
- 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.
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.
You might also like:
- Bakery-Style Chocolate Chip Muffins
- Best Ever Banana Bread
- Banana Chocolate Chip Muffins
- Banana Cake with Cream Cheese Frosting
- Maple Glazed Banana Walnut Bread
Did you make this recipe? Please kindly leave a comment with your star rating below.

Banana Nut Muffins {Bakery-Style}
Ingredients
- 2 & 1/2 cups (315g) all-purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/3 cup (80ml) vegetable oil
- 1/2 cup (100g) white sugar
- 1/2 cup (110g) packed brown sugar
- 2 large eggs
- 3/4 cup (180ml) milk
- 2 tsp vanilla extract
- 1 cup overripe mashed banana , (about 3 medium)
- 2/3 cup chopped walnuts
- 1/3 cup chopped walnuts, for topping
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.2 & 1/2 cups (315g) all-purpose flour, 1 tbsp baking powder, 1 tsp baking soda, 1 tsp ground cinnamon, 1/2 tsp salt
- In a medium bowl, whisk together the oil, white sugar, brown sugar, eggs, milk, vanilla and bananas.1/3 cup (80ml) vegetable oil, 1/2 cup (100g) white sugar, 1/2 cup (110g) packed brown sugar, 2 large eggs, 3/4 cup (180ml) milk, 2 tsp vanilla extract, 1 cup overripe mashed banana
- 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.2/3 cup chopped walnuts
- Divide the batter amongst the 12 paper liners and top with the remaining chopped walnuts.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
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