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 it’s perfect as it is. Very delicious I dare you to eat only one muffin. Cheers from Brazil!!!” – Ana
Ingredients you’ll need:
- All-purpose flour
- Baking powder and baking soda
- Cinnamon and Vanilla
- Vegetable oil or any kind of neutral-tasting oil
- Granulated and brown sugar
- Eggs
- Milk of any kind
- Ripe bananas
- 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.
PrintBanana Nut Muffins {Bakery-Style}
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 minutes
- Yield: 12
- Category: breakfast, snack
- Method: bake
- Cuisine: American
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
- 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
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.
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 20 g
- Sodium: 259.9 mg
- Fat: 10.1 g
- Carbohydrates: 43.9 g
- Protein: 5.2 g
- Cholesterol: 34.4 mg
Hi Lily! I love the texture of the muffin but hubby asked if we could make the banana taste more prominent, would it be ok to up the banana ratio?
Could you advice How can I adjust the recipe?
You can add another 1/2 cup of mashed bananas. It will increase the banana flavor, but also make the muffins a little more dense. Try it and see what your hubby thinks.
Great! Thank u!
I also realize that the muffins that are closer to the door of my oven doesn’t rise as well as the ones at the back.
The ones at the back are tastier as well…
Do u have Any tips for me? Should I rotate them?
Thanks!!
Yes, rotate them half way through for a more even bake. You’re welcome and have a great week!
I have made other muffins using your bakery style recipes and they have turned out great! Wondering if I can substitute the nuts for chocolate chips- anything I would have to change otherwise? Thank you!
Yes, you can! No other changes necessary, other than you can reduce a bit of the sugar if you’d like. I do have a banana chocolate chip muffin recipe as well https://www.littlesweetbaker.com/banana-chocolate-chip-muffins/
I hope you enjoy it and please feel free to respond back if you have any other questions:)
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.
Aww, thank you! I’m glad you and your little boy enjoyed the muffins. Hugs right back to you from Canada!
Hi! Can I make a 9×5 loaf with this recipe?
Yes, just bake at 375F for about 45-60 minutes or until a toothpick inserted into the center comes out clean.
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!
This was fantastic. The best muffin recipe ever. I had misplaced my banana muffin recipe and had been on the hunt for some time now. Nothing was good enough until your recipe….was soooo good…👌🏽👌🏽👌🏽. Can’t wait to try out the other muffin recipes. Also can these muffins be made with wheat flour and jaggery powder? Do u think it would work?
Thank you! You can use half WW and half AP. In regards to jaggery powder, you can replace the brown sugar with it. Enjoy!
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!