Banana Nut Muffins {Bakery-Style}

4.8 from 24 reviews

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



  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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