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Banana Nut Muffins {Bakery-Style}

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 51 reviews
  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 minutes
  • Yield: 12
  • Category: breakfast, snack
  • Method: bake
  • Cuisine: American


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


  • 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


  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.


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.

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