Easy Banana Nut Muffins Recipe
My banana muffin recipe is loved by thousands of families! Add in your favorite nut for a banana nut muffin that will make you the star of the weekend! Be sure to read all my pro tips and you’ll be amazed at the results!
Beth, these are absolutely delicious. I was up very early this morning baking, while it was still cool in Las Vegas. I can always count on you for wonderful muffin recipes! I have your orange cake and coffee cake muffin recipes printed to bake this week. Thanks so much!!
-Lorena Wilson
This really is the Best Banana Nut Muffin Recipe!
Want to make muffins that will wow your friends and family? I spent 6 months testing and developing muffin recipes with tall, bakery-style tops, and now I’m teaching you the easy steps I perfected over that time.
You won’t have to make any of the baking mistakes that I did along the way when you follow my step-by-step instructions.
Any good banana muffin starts with ripe or (even better) over ripe bananas! You want to mash those babies well. Use a potato masher, electric mixer, blender, or fork for this step. You need 2 cups mashed bananas.
Anyone can make an easy muffin recipe, but there are key elements to making the muffins perfectly moist and tall at the same time.
That is what you’ll learn when you follow the steps below. The best part is, you don’t have to be a pro baker. Even if it’s your first time baking, I’ll walk you through the steps so your muffins come out bakery perfect!
Banana Nut Muffin Ingredients
- bananas: adds banana flavor and moisture
- vegetable oil: adds fat and moisture
- eggs: binds the batter together by providing structure
- vanilla extract: adds flavor
- all-purpose flour: flour is necessary to build structure
- granulated sugar: adds sweetness and flavor
- baking soda and baking powder: helps to leaven and lift the batter
- cinnamon: banana muffins benefit from cinnamon!
- salt: just a pinch to balance the sweetness and enhances the other flavors
- nuts: the star of banana nut muffins
What kind of nuts should I use?
I recommend using walnuts or pecans. I personally love pecans, but use whichever you love more!
How to make Easy Banana Nut Muffins
- Mash 4-6 large bananas, then measure out 2 cups. It’s important to measure the banana since the size of each banana can vary so much.
- In a mixing bowl combine the mashed bananas, vegetable oil, eggs and vanilla extract. Stir to combine with a spatula.
- In a separate bowl combine the flour, granulated sugar, baking soda, baking powder, cinnamon, salt, and nuts.
- Gradually mix in the dry ingredients, mixing by hand just until combined. The batter will be thick.
- Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.
- For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Fill the liners super full with batter, about 6-8 heaping tablespoons. Top the muffins with additional nut pieces and sanding sugar.
- Place one pan in the center of the oven and bake for 7 minutes at 425ºF, then keep the muffins in the oven, and turn the temperature down to 350ºF and bake for 13-16 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 15 minutes before removing. Repeat with the remaining batter, bumping the temperature back up to 425ºF.
How to Create Bakery Style Muffins
Bakery style muffins are known for their domed tops. Plus who doesn’t love them? I used a few techniques to help “lift” these muffins so they would have domed tops
1. THE REST PERIOD
Let the batter rest for 15 minutes after it’s mixed and before you scoop it into the muffin pan. During the resting period, starch molecules in the flour are absorbing the liquid in the batter, causing them to swell and giving the batter a thicker consistency (ref the kitchen whisper). Our 15 minute rest is just a quick rest.
2. FILL EVERY OTHER MUFFIN CUP
This tip has been a game changer! For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Filling every other cup allows the muffins to spread and dome without running into each other. This technique also encourages the muffins to brown, creating a golden muffin top.
3. FILL THEM TO THE TOP
Fill your muffin liners to the top with batter. Yes, this goes against everything you’re heard but it’s important in helping the muffin gain that height.
4. BAKE AT HIGH TEMPERATURE INITIALLY
Bake the muffins at a high temperature (425ºF) initially, then lower to 350ºF. Starting the muffins off at a higher temperature causes the batter to rise rapidly, setting the outer surface of the muffin, producing a dome shape.
Banana Nut Muffins Recipe Tips
- Don’t skip resting the batter: Resting the batter for 15 minutes is an integral part of this banana nut muffin recipe.
- Measure the mashed banana. Banana sizing varies so much, so for best results mash the banana then measure in dry measuring cups.
How to Properly Measure Flour
The most accurate way to measure flour is to use a kitchen scale, weighing it in grams.
If you don’t have a kitchen scale, follow this method.
- Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour, but not the same as sifting it. Do not sift the flour unless the recipe specifically calls for it.
- Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour.
- Use the back of a butter knife to level off the excess.
How to make Easy Banana Nut Muffins Gluten-Free
I’ve made these muffins with both regular and gluten free flour with AWESOME results on multiple occasions. I recommend King Arthur Gluten Free Measure for Measure Flour. Use it as a one for one substitute for regular flour.
Storing & Freezing Suggestions
Banana Nut Muffin Storage
If you’ll be eating the muffins within 24 hours of baking, you can leave them uncovered on the counter. The muffins will not dry out while left at room temperature for 1 day.
In fact, muffins are so moist they can become soggy and those crunchy, sugary tops can disappear when stored in an airtight container.
But I have a trick to help that – paper towels.
For longer storage, 2-4 days, line the bottom of an airtight container with paper towels. Place the muffins in a single layer in the container then cover the muffins with any additional layer of paper towels. The paper towels will act like a sponge, absorbing the moisture they release while they are stored.
If the paper towels become too moist around day 2 or day 3, replace them with fresh paper towels.
HOW TO FREEZE MUFFINS
Individually wrap each muffin in plastic wrap. Then place them in a ziploc bag or airtight container and place in the freezer for up to 3 months.
To thaw, leave them at room temperature until defrosted, about 1 hour. Or unwrap them and microwave at 20 second intervals until defrosted.
Should banana nut muffins be refrigerated?
These muffins do not need to be refrigerated. They can be stored in an airtight container on the counter for up to 4 days.
How to serve Banana Nut Muffins
Serve banana muffins warm or room temperature for breakfast, alongside lunch, or as a snack.
Banana Nut Muffin Recipe FAQs
If your banana muffins feel dry and dense, the ratio of flour to bananas may be off. Be sure to properly measure the flour on a kitchen scale as well as measure the mashed banana in cups. Also watch the bake time. You want to remove the muffins from the oven once a toothpick inserted in the center comes out clean.
Be sure to bake the muffins just until done, when a toothpick inserted in the center comes out clean. To keep the muffins moist and fresh, once they have cooled, line a storage container with paper towels. Place the muffins in the container and cover the tops with one layer of paper towels. Seal with a lid. This method will keep them from becoming soggy.
Fresh, correct ingredients: First, be sure to follow all of the listed ingredient measurements, especially using the correct amount of leavening. If you used the correct amount and are still experiencing sinking, I recommend purchasing new baking powder and baking soda. These ingredients can lose their effectiveness over time.
Over-mixing the batter: Over-mixing the batter can lead to the development of too much gluten, resulting in dense and sunken muffins. When mixing your ingredients, stir until they are just combined. It’s okay if there are a few lumps or streaks of flour remaining.
Opening the oven door too early: Opening the oven door during baking can cause a sudden drop in temperature, which can affect the muffins’ rise. Avoid opening the oven door until the muffins are almost fully baked and have set around the edges.
More Muffin Recipes
Easy Banana Nut Muffins
Ingredients
- 4-6 large ripe bananas, about 2 cups mashed, be sure to measure the mashed banana
- ¾ cup vegetable oil
- 3 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour, 360 grams
- 1 ¼ cups granulated sugar
- 1 ½ tsp baking soda
- 1 ½ tsp baking powder
- 1 tsp cinnamon
- ½ tsp salt
- 1 ¼ cups chopped nuts, divided (I recommend walnuts or pecans)
Equipment
Instructions
- Mash 4-6 bananas, then measure out 2 cups using dry measuring cups, not liquid measuring cups. It’s important to measure the banana since the size of each banana can vary so much.
- In a mixing bowl combine the mashed bananas, vegetable oil, eggs and vanilla extract. Stir to combine with a spatula.
- In a separate bowl combine the flour, granulated sugar, baking soda, baking powder, cinnamon, salt, and nuts.
- Gradually mix the dry ingredients to the wet ingredients, mixing by hand just until combined. The batter will be thick.
- Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.
- For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Fill the liners super full with batter, about 6-8 heaping tablespoons. Top the muffins with additional nut pieces and sanding sugar.
- Place one pan in the center of the oven and bake for 7 minutes at 425ºF, then keep the muffins in the oven, and turn the temperature down to 350ºF and bake for 13-16 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 15 minutes before removing. Repeat with the remaining batter, bumping the temperature back up to 425ºF.
Can I use coconut oil instead of vegetable oil?
I haven’t tried it myself, but I would say go for it!
I use avocado oil in all the muffin recipes I’ve made here so far and they’ve been perfect!
Can you make this in a jumbo muffin tin?
Yes but the baking time will be longer – not sure the exact time because I haven’t tried it myself!
I did and they came out well. I did the 9 minutes at 425 degrees and then 15-20 minutes at 375.
Just made them. They turned out beautifully with the domed top. Very impressed!
This recipe looks great. I’m baking them now in the oven. Can’t wait to eat one. Will follow up soon.
Sooo Delicious!!! I’m in love with this recipe. Wish I could add a picture. Thank you for sharing.
Just took them out of the oven they look and smell delicious!!! Stirred them up by hand let the batter rest and then baked 350 until toothpick came out clean about 18 minutes.
I have these in the oven right now and I cant wait to try them, they are making the house linger with a smell of a bakery… YUM
How long will they taste fresh without freezing them?
Up to 4 ish days!
These smell so amazing. My five year old helped me make them and she can’t wait to have one! Thank you so much for the recipe!
I didn’t have liners. I placed them in my squared baking pan. Excited to taste!
In the oven now! I’ve added blueberries to mine. Smells yummy & can’t wait for my family to try them….
I like the idea of adding blueberries
These are amazing. I made them gluten free with the 1:1 mix and you can’t tell. I’m adding these to my menu for my treat business.
Luvva luvva your tips and notes cuz it all came out awesomely! Wish I could post a pic 💜
I made these yesterday and they tasted delicious. My only question is why didn’t they come out of the muffin paper liners easily. Toward the base and bottom had to be peeled out. Advice?
What kind of muffin liners and pan did you use?
Spray the liners lightly with Pam or equivalent. Works wonderfully!
It’s a whole new ball game with this one
Perfect recipe – could be sweeter, but that’s all relative. I have a sweet tooth! May up the sugar next time or maybe add honey or maple syrup in addition to brown sugar.
Very fluffy, not heavy at all. Can’t believe how much difference the resting for 15 minutes makes. You can tell as you’re scooping batter into muffin tin. Nice and light. Thanks so much for sharing! This will be my go-to recipe from now on.
Wish I could post photos. Very pretty, too! Sprinkled with sparkling sugar and nuts.
Superb muffin. So moist. Loved the topping💖. First time making this recipe
These muffins are delicious! I added hemp hearts in place of the nuts and they are delicious. Next time I think I will toast the hemp hearts. 😊
Worked as pictured :)
I let my batter rest for the first time ever and my muffins turned out beautifully! Thanks so much for the great tip…also I added a craisons ..dried cranberries…
Such a great recipe👍
They are absolutely delicious and they look soooooooooo nice!!! Thank you for this fantastic recipe!!! I already tasted one of them and it is perfect!!! Not too sweet and I love all the walnuts !!! Next time I will use pecans. I love both kinds of nuts so this is great!!!
We loved this recipe. Not to sweet, and so moist. Hubby said to make more. Thank you for sharing.
They were SOOOO good. I will be making these again!
What is the best way to store them? Sealed Tupperware? Zip lock back?
In the fridge? On the counter?
Made them for the second time today! I set my timer in 5 minute increments after lowering the temperature because I cooked them a little too long the first time I made them. I think my total time was 18 minutes.
Hi Shaylee! In a tupperware container on the counter!
These muffins are so delicious and husband approved! keeping this recipe for sure. I did add about 1/3 cup Greek yogurt out of habit.
Did you use Greek yogurt to replace something or as an addition?
I’m looking to make the extra large muffins, would I double the recipe to do that. I don’t see where this recipe states how many muffins thus yields and I’m assuming that’s a standard size muffin.
Hi Mechele! This recipe yields 12 standard muffins, it’s under the prep time, cook time section in the recipe card.
Are you using a jumbo sized muffin pan? If so, I would recommend doubling the recipe.
PERFECTION! Moist, great texture, incredible flavor balance. The tip to let the batter sit was a game changer. I used silicone pan without liners with great results. Nom!
Beth these are absolutely delicious. I was up very early this morning baking, while it was still cool in Las Vegas. I can always count on you for wonderful muffin recipes! I have your orange cake and coffee cake muffin recipes printed to bake this week. Thanks so much!!
This is the best banana nut muffin recipe I have ever made. I make maybe 2 batches a week. Love it, thank you for posting it.
Theses muffins are SO good! The dome just makes them perfect!
I really loved this recipe and was even able to substitute part of the flour for oat flour and still got great domes!!
I can’t wait to try some of the other recipes. Thank you!!!!
The directions for this helped me make my first successful batch of banana muffins ever! I added 1/4 cup extra brown sugar and dusted lightly with white sugar, and they came out great!
My new go-to banana bread recipe!!! I doubled the recipe and they still came out perfectly moist with the bakery-style muffin tops. I did variations with chocolate walnut & blueberry swirl. Thank you for sharing this!!!
Made this recipe today. The muffins turned out wonderfully and smells so delicious.
Can I use butter instead of oil in the same quantity? Thanks!!
Hi Noemi! Oil tends to make muffins that are lighter, fluffier, and have a taller dome. If you use butter in place of the oil, they will still taste good, I wouldn’t expect the same results in terms of the muffin height.
Turned out beautiful !
So good and so easy ti make! Thank you for sharing the recipe!
I have been meaning to make this banana nut muffin recipe as I saw my bananas on the counter starting to get more ripe…we’re all guilty! I finally made them and may I say they turned out fabulous! The aroma in my home is bananas! Followed the recipe as written and highly recommend! Thank you Beth for creating delicious muffin recipes!
I have made these 4 times, all jumbo, and they are remarkable. Only difference I found was that the batch made with Dixie Lily( a low protein flour-( almost as low as cake flour), had a more tender texture.
My favorite muffin. People always are amazed how uniform they are.
Please, I need your original posted recipe for these banana nut muffins. The one that used only brown sugar. We loved these so much, not real sweet, just right. Wish I had written it down. I am a diabetic, and these were just sweet enough. Please, I need that recipe. Thank you so much.
Hi Sharon! My original banana muffin recipe didn’t use brown sugar, just granulated sugar, but maybe you replaced it with brown sugar? The recipe here is the same recipe, only scaled up to yield more batter.
I used the recommended temps but my nuts on top burned and they are dry. Second batch going in at 400 instead and will use less time. They did rise quite nicely.
How did you measure the flour? The most accurate way to measure flour is to use a kitchen scale, weighing it in grams.
If you don’t have a kitchen scale, follow this method.
1. Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour, but not the same as sifting it. Do not sift the flour unless the recipe specifically calls for it.
2. Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour.
3. Use the back of a butter knife to level off the excess.
These turned out great! The resting and starting at a high temp made them fluffy and beautiful. I put mini semi sweet chocolate chips in mine and walnuts on top. I will be making these again. Thank for the recipe.
Just made them and looks /smells delicious.