banana nut muffins stacked in a pile on a white plate with bananas in background on dark wood background

Learn how to make bakery style banana nut muffins with simple everyday ingredients! This easy banana nut muffin recipe will impress everyone with those big domed muffin tops loaded with nuts! 

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 or blender for this step. You need about 1 & 1/2 cups mashed bananas.

I normally put my bananas in my mixing bowl and use my electric mixer to blend them. I like this method since I’ll be using my mixer to combine the batter  anyway – no need to get something else dirty! 

banana nut muffins arranged in rows on dark wood background

Ingredients

  • bananas: adds banana flavor and moisture
  • vegetable oil: adds fat and moisture 
  • brown sugar: adds sweetness and flavor
  • egg: binds the batter together by providing structure
  • vanilla extract: adds flavor
  • all purpose flour: flour is necessary to build structure
  • baking soda: 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

How to Make Banana Nut Muffins

  1. Mash the bananas in a blender, mixing bowl or with potato masher.
  2. In a mixing bowl combine the mashed bananas, vegetable oil, brown sugar, egg and vanilla extract. Stir to combine with a spatula.
  3. Add in the flour, baking soda, cinnamon, and salt, stir together with a spatula. Add in 3/4 cup of nuts, stir until combined. 
  4. Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.
  5. Line a muffin pan with muffin liners. Fill the liners to the top with batter. Press the remaining 1/2 cup of nuts onto the tops of the muffins.
  6. Bake for 9 minutes at 425ºF, then keeping the muffins in the oven turn the temperature down to 375ºF and bake for 13-15 minutes or until a toothpick inserted in the center comes out clean.
banana nut muffin batter in muffin pan

How to Create Bakery Style Muffin Tops

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. BAKE AT HIGH TEMPERATURE INITIALLY

Bake the muffins at a high temperature (425ºF) for 9 minutes then lower to 375ºF. Starting the muffins off at a higher temperature causes the batter to rise rapidly, producing a domed shaped.

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.

banana nut muffin on striped linen towel with muffin pan in the background on dark wood background

How to Make 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’s Gluten Free Measure for Measure Flour. Use it as a one for one substitute for regular flour.

How to Freeze Muffins

Allow the muffins to cool completely first. I like to wrap two muffins together (the bottoms of the muffins touching) in plastic wrap, then place all the wrapped bundles in a ziplock bag.

To thaw, either let them come to room temperature on the counter or place as many as you need in the microwave for 15 second intervals.

Total Time Required

  • 5 minutes to prep the batter
  • 15 minute rest (this helps produce domed tops!)
  • Bake for 9 minutes at 425ºF
  • Bake for 13-15 minutes at 375ºF
  • 10 minutes to cool
banana nut muffins stacked in a pile on a white plate with bananas in background on dark wood background

Tips for Making Banana Nut Muffins

  • Do not swap baking soda for baking powder
  • Allow the batter to rest for 15 minutes
  • Top the muffins with lots of nuts and sanding sugar for a true bakery style muffin
  • Bake at a higher temperature initially to cause the muffins to rise quickly

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More Muffin Recipes

Banana Nut Muffins

Banana Nut Muffins

Yield: 12 muffins
Prep Time: 5 minutes
Cook Time: 15 minutes
Additional Time: 25 minutes
Total Time: 45 minutes

Learn how to make bakery style banana nut muffins with simple everyday ingredients! This easy banana nut muffin recipe will impress everyone with those big domed muffin tops loaded with nuts!

Ingredients

  • 3-4 large ripe bananas, about 1 & 1/2 cups mashed
  • 1/3 cup vegetable oil
  • 1/2 cup brown sugar
  • 1 large egg
  • 
1 tsp vanilla extract
  • 1 & 1/2 cups all purpose flour

  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 & 1/4 cups chopped nuts, divided (I recommend walnuts or pecans)

Instructions

  1. Mash the bananas in a blender, mixing bowl with mixer or with potato masher.
  2. In a mixing bowl combine the mashed bananas, vegetable oil, brown sugar, egg and vanilla extract. Stir to combine with a spatula or mixer on low.
  3. Add in the flour, baking soda, cinnamon, and salt, stir together with a spatula or mix on low. Add in 3/4 cup of nuts - reserve the remaining 1/2 cup for the top of the muffins. Stir until combined. 
  4. Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.
  5. Line a muffin pan with muffin liners. Fill the liners to the top with batter. Yes - to the top! Press the remaining 1/2 cup of nuts onto the tops of the muffins. Add sanding sugar if desired. 
  6. Bake for 9 minutes at 425ºF, then keeping the muffins in the oven turn the temperature down to 375ºF and bake for 13-15 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before moving them to a cooling rack.

Notes

Read the notes in the post above for information about why we let the batter rest and why we bake the muffins at a higher initial temperature.