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
I love these and make them all the time for my husbands lunches
These are perfection! I love not having to bust out the mixer too. I have now made these and your bakery style blueberry streusel muffins. They are both absolutely divine! From now on whenever I get that baking itch – I’m coming straight to your website. Next I’ll try your lemon bars. Can’t wait! Thank you for the awesome recipes and tips!<3 <3 <3
Aww, thank you for your kind words, Kasey. I’m so happy you love my muffin recipes. Much appreciated! xoxo
These are absolutely delish! I used a seed blend in mine (equal parts chia, sunflower and pumpkin) and I am definitely making this recipe my go to banana muffin! Thank you!
You’re welcome and I’m so happy to hear!
Very good recipe. I used chopped macadamia nuts instead of walnuts and topped with dark chocolate chips and more nuts. Just the right amount of sweetness. I also used a large muffin pan and got 8 muffins.
Hi! Is one tablespoon baking powder correct?
Yes it is:)
Very moist and fluffy interior. Tasted sooooooo good!
Made this banana nut muffin recipe yesterday. I used pecans. My husband says these are THE BEST MUFFINS I have ever made. Wow. We have been married 42 years so that is alot of muffins. Great crumb and just the right amount of sweetness. Now my new go to banana muffin recipe.
Aww, so wonderful to hear, Gwenyth! Thank you for your lovely feedback and enjoy the muffins!
Very tasty and moist! For us i will next time hade little moore Vanilla !
But wooow thxs๐
You’re very welcome, Natasha!
Delicious, easy recipe. I like when the amount of banana in โcupsโ is listed instead of number of bananas. This recipe makes more than 12 regular sized muffins. I thought it sounded like a lot of ingredients, but doubled it anyway. I got 24 regular muffins, filled to top and 5 mini loaves of bread. A keeper recipe for sure. Thank you.
You’re very welcome, Lisa! Enjoy the muffins and have a great week!
I am so excited to try this recipe! Can you skip the nuts and just make them banana muffins?
Of course, you can. Enjoy the banana muffins!
These are the best banana muffins Iโve ever baked! ย Thank you for the amazing recipe!
You’re very welcome, Lisa! Glad you like them. Enjoy!
I’m a home-baker and have never commented on someone’s recipe online, but I wanted to tell you these were fantastic. I’ve saved this recipe and this will be the one I use from now on. I substituted some of the vegetable oil with apple sauce – only because I ran out of vegetable oil, but even with that substitution, it was fantastic. Thank you for sharing.
You’re very welcome, Ro! Thank you for your kind words and happy holidys!
I am not usually a successful baker but these turned out amazing (family is not going to believe I made them!)
Question – can I make a double batch of the batter and freeze them in the paper cups before baking and then defrost and bake for future?
Thank you for your kind words, Janeen! Yes, you can make a double batch. However, you’re better off freezing it after it’s baked and completely cooled. Thaw overnight in the fridge and warm up in the toaster oven or conventional oven at 350F for 5-10 minutes.
If I want to put protein powder in these, would I just put that in or use less flour/baking powder?ย
Depending on how much protein powder you want to add, you could probably just add it in without having to reduce anything else.
I was going to ask this question too! In the past when adding protein powder, I usually reduce the flour in equal measurements and add a tablespoon of milk. Iโm going to give this a try and see how it comes out! Your blueberry muffin recipe was incredible, I have no doubts this one will be too!
Fabulous Muffins!! ๐๐๐
I used a Jumbo muffin pan.ย
Baked at 425ยฐ for 5 mins -then 350ยฐ for 12-15 mins. (My oven was too hot for 375ยฐ)ย
Topped the muffins some brown sugar before baking. OMG YUMM!ย
Thank you for a great recipe!ย
You’re very welcome, Kamaka! So glad you think they’re fabulous:)
These muffins are great! Just as advertised- Moist and fluffy! 5-star from me!
Yay! And thank you for your review, Heidi!
These were amazing! I made the larger version of six, but with just a few extra minutes they came out perfectly! My husband loved them.
Hi! I’m excited to try making these today! I was wondering if you had any suggestions for those of us at higher altitudes? (I’m at just over 5000′) Thank you!
I don’t have any experience with high-altitude baking but here is a great resource from King Arthur Flour https://www.kingarthurbaking.com/learn/resources/high-altitude-baking I hope this helps!
These are good. ย I used toasted pecans since thatโs what I had in hand. ย Walnuts would definitely be better. ย I also added chocolate chips. ย They took 16 minutes to bake at 350 F. ย It made 32 muffins with the yellow scoop.ย
Hi there! ย Loved your chocolate chip muffin recipe so much that I wanted to try this one too! ย Iโm planning to make 6 large muffins instead of 12 regular sized. ย How long would you recommend I extend the cooking time? ย Perhaps 5 min at 425 and then 22 min ย at 375 (i.e. 10 extra minutes)? Also, my family prefers treats on the less sweet side…could I reduce the brown sugar to just 1/4 cup and perhaps cut the vanilla extract to ย 1 tsp? ย Thanks again!
Thank you and yes, jumbo muffins usually take an extra 10-15 minutes to bake. And also, yes on the brown sugar and vanilla. Enjoy Daniela!