These Banana Nut Muffins taste better than a bakery! Super moist, tender, loaded with bananas, studded with chopped walnuts and topped with (MORE!) honey coated walnuts, you will want to make this muffin recipe again and again! Plus, these muffins are easy to prepare and made with basic kitchen ingredients (plus 3 ripe bananas)!
Hey, friends!
Welcome to the week of bananas! While I swear this banana recipe overload was totally unplanned, I for one, am not mad about it. I mean, gimme all the nutrients wrapped up in the form of a humble fruit (or berry if you want to get botanical with it)!
OUR LATEST VIDEOSSo, if you are like me and could eat bananas for breakfast, brunch, lunch, dessert and at every snack in between, I’ve totally got you covered!
But, regardless of whether you consider the Tally Man your BFF or not, I promise todays muffins will be a hit with everyone!
Banana Nut Muffins
Soft yet dense, moist, bakery-style muffins loaded with real bananas, spiced with warm cinnamon and studded with crunchy walnuts. Topped with sticky, sweet honey drenched walnuts, these muffins are irresistibly delicious!!
But, if you want to take these banana nut muffins to the next level of yum – slather them with a sweet and savory homemade cinnamon honey butter. Seriously, the combination of tender crumbed muffins with soft cinnamon butter is outrageously delish!
These muffins are perfect for breakfasts and snacks on the go, a wonderful addition to brunch spreads, and they are fabulous drizzled with honey for dessert!
While these banana muffins aren’t a one bowl situation, they are super quick and easy to throw together, plus they are made with basic kitchen ingredients (plus 3 ripe bananas)! Besides, they are so moist and flavorful, they are worth the extra bowl!
What are banana nut muffins?
Banana nut muffins are soft and moist muffins loaded with real mashed ripe bananas and studded with chopped nuts. They are a great way to use up bananas that are overly ripe and make a delicious breakfast, snack or dessert!
How to make banana nut muffins moist?
To ensure your banana muffins turn out moist, make sure you use overripe bananas! The riper the banana the better (just make sure it isn’t rotten).
As well, using melted butter, eggs and brown sugar, plus a fourth of a cup of milk will give your muffins an incredibly soft, buttery and moist texture.
Also, to guarantee your muffins are tender, make sure you combine your wet and dry ingredients until they are just mixed. The muffin batter should still be a little lumpy. If you over-mix your batter the muffins will turn out too dense and chewy.
How long to bake banana muffins?
The length of time banana muffins take to bake will depend on the temperature of your oven. These banana honey muffins will take approximately 20-22 minutes to bake. You should always bake your muffins until a toothpick inserted into the center of the muffin comes out clean (a few moist crumbs is fine).
The secret to muffins with a high rise and gorgeous muffin top (the best part!) is baking the muffins initially at 425 degrees F for 5 minutes, and then reducing the oven temperature to 350 degrees F for the remainder of baking. The initial burst of hot air allows the muffins to spring up and rise tall. This genius secret muffin trick is from Sally’s Baking Addiction, and I absolutely swear by it!!!
How to store banana nut muffins?
Before storing muffins, make sure you allow the muffins to cool completely on a wire rack. Store banana muffins in an airtight container lined with a sheet of paper towels. Make sure you place the muffins in a single layer and cover the top of the muffins with another sheet of paper towels as well.
Since muffins release moisture as they are stored, it is important to line both the bottom of the container and the top of the muffins with paper towels. The paper towels will absorb the excess moisture from the muffins and allow them to stay fresher for longer.
How long do banana nut muffins last?
Properly stored muffins will last up to 4 days.
Can you freeze banana nut muffins?
Banana muffins freeze beautifully. To freeze, allow the muffins to cool completely on a wire rack before wrapping them individually in plastic wrap and then transferring them to a freezer-safe zip-closure bag. Banana muffins will keep in the freezer for up to 3 months.
When ready to eat, you can allow the muffins to thaw at room temperature on the counter, or you can gently warm them in the oven. You can also microwave them at 50% power until slightly defrosted, but make sure you do not over-microwave the muffins or they will become extremely hard!
How do I make bananas ripe faster for muffins?
Dying to make these banana nut muffins but you don’t have any overly ripe bananas? No worries! Below are a few different ways to quickly ripen bananas.
- To ripen bananas in 24 hours – Place the bananas in a brown paper bag and loosely fold the top. Make sure you check the bag occasionally to see if they are at desired ripeness.
- To ripen bananas in 12-18 hours – Place the bananas in a brown paper bag and add a ripe apple or tomato to the bag. Loosely fold the top. Make sure you check the bag occasionally to see if they are at desired ripeness.
- To ripen bananas in 15-30 minutes – Preheat oven to 300ºF. Place unpeeled bananas on a baking sheet and place in the oven. Check on the bananas frequently. Bananas are ripened when the peels are shiny and black. (Note: The bananas may leak a little bit, but don’t worry about it.)
How to make banana muffins from scratch? (Tips & Tricks)
- You can use either all-purpose flour or whole wheat flour in this muffin recipe.
- Make sure you properly measure your flour! To do so, use a spoon to scoop the flour into measuring cup. Do not pack the flour down! Use a knife to gently level the flour.
- To ensure your banana muffins turn out moist, make sure you use overripe bananas! The riper the banana the better (just make sure it isn’t rotten).
- Want to make these muffins but don’t have ripe bananas? No worries! I’ve included a few different methods for how to quickly over-ripen bananas in the notes section of the recipe below.
- You can mash the bananas with a potato masher or a fork. You will be whipping them with sugar using a mixer, so don’t worry too much about mashing them up really well.
- These muffins are outrageously delicious slathered with Homemade cinnamon honey butter! I’ve included a super simple recipe for the butter in the notes section of the recipe below. is delicious with these muffins!
Soft, buttery, loaded with flavor and topped with sticky honey coated walnuts, these banana nut muffins are delicious plain or slathered with warm homemade cinnamon butter! Easy to prepare and made with basic kitchen ingredients (plus 3 ripe bananas), this muffin recipe is guaranteed to become a go-to in your house!
Until next week, friends, cheers – to the humble banana!
XOXO
Cheyanne
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The best Banana Nut Muffins recipe👇
- 2 Cups All-Purpose Flour - leveled*
- 1 ½ tsp Baking Powder
- 1 tsp Ground Cinnamon - divided
- ½ tsp Baking Soda
- ½ tsp Kosher Salt
- ¼ tsp Ground Nutmeg
- 1 ¼ Cups Walnuts – chopped & divided
- ¼ Cup Honey
- 3 Overripe Bananas – peeled and mashed*
- 1 Cup Brown Sugar – packed
- 1 Stick Unsalted Butter – melted and cooled
- 2 Large Eggs – at room temperature
- ¼ Cup Milk
- 1 tsp Vanilla Extract
- Preheat oven to 425 degrees F. Spray a 12-count muffin pan with nonstick spray or use muffin liners.
- In a medium bowl, whisk together the flour, baking powder, ¾ teaspoon cinnamon, baking soda, salt and nutmeg. Set aside.
- In a small bowl, toss ½ cup of walnuts with ¼ teaspoon of cinnamon and all the honey until well combined and walnuts are evenly coated. Set aside.
- In a large bowl with a handheld mixer, or in the bowl of a stand mixer fitted with wire whisk, beat the bananas with the sugar on medium speed until well whipped, about 2 minutes. Add in the melted butter, eggs, milk and vanilla extract. Beat well, stopping to scrape down the sides of the bowl as needed.
- Add the dry ingredients to the wet batter and use a rubber spatula to gently fold until everything is mostly combined. Add in the remaining ¾ cup walnuts and fold until all the ingredient are just combined – take care not to over-mix or the muffins will come out dry and dense.
- Spoon the batter into the muffin tins, filling each tin ¾ of the way full. Sprinkle the honey coated walnuts (and coarse sugar if using) evenly on top.
Bake: Transfer the muffins to the oven and bake for 5 minutes. Keeping the muffins in the oven, and without opening the oven door, reduce the oven temperature to 350 degrees F. Continue baking for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean (a few moist crumbs is fine).
- Allow the muffins to cool in the muffin pan for 5 minutes and then transfer them to a wire rack to cool completely.
- Serve and enjoy!
- You can substitute whole wheat flour if desired.
- Make sure you properly measure your flour! To do so, use a spoon to scoop the flour into measuring cup. Do not pack the flour down! Use a knife to gently level the flour.
- To ensure your banana muffins turn out moist, make sure you use overripe bananas! The riper the banana the better (just make sure it isn’t rotten).
- To quickly over-ripen bananas:
- To ripen bananas in 24 hours - Place the bananas in a brown paper bag and loosely fold the top. Make sure you check the bag occasionally to see if they are at desired ripeness.
- To ripen bananas in 12-18 hours - Place the bananas in a brown paper bag and add a ripe apple or tomato to the bag. Loosely fold the top. Make sure you check the bag occasionally to see if they are at desired ripeness.
- To ripen bananas in 15-30 minutes - Preheat oven to 300ºF. Place unpeeled bananas on a baking sheet and place in the oven. Check on the bananas frequently. Bananas are ripened when the peels are shiny and black. (Note: The bananas may leak a little bit, but don't worry about it.)
To mash bananas you can use a potato masher or a fork. You will be whipping them with sugar using a mixer, so don’t worry too much about mashing them up really well.
These muffins are outrageously delicious slathered with Homemade cinnamon honey butter!! Recipe as follows:
1 Stick Unsalted Butter – at room temperature
3 TBS Honey
½ tsp Ground Cinnamon
1/8 tsp Kosher Salt
Combine all ingredients in a bowl with a handheld mixer, or in the bowl of a stand mixer with paddle attachment. Serve at room temperature.
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So moist, and not overloaded, and perfect with those honey coated walnut topping!
Nothing better than a homemade banana muffin Chey. And I’ve always got extra bananas around just for this purpose. You know my love of nuts, walnuts, pecans, whatever, I’m so into adding them for that extra crunch. Slathered with that homemade cinnamon honey butter and breakfast never looked better! Pinned!
I always have bananas around, so I always have over-ripe bananas. Perfect to try these fabulous muffins. Loving the walnut topping!
Of course these muffins taste better than from a bakery (Because bakeries often don’t put enough nuts in their produce…which should be considered a felony in my book). But I have nothing negative to say about these bad (Good indeed) boys as they look and sound spectacular…Not to mention all these walnuts!
I love banana muffins with ALL the nuts so these are totally calling my name!! Love this kind of tasty, healthy, portable breakfast or snack!!
Yes, to banana muffins, Cheyanne! Sometimes I find muffins dry but adding banana makes all the difference and makes a nice moist muffin. These are the perfect for breakfast or a grab and go snack. Love the honey walnut topping!
Definitely know what to make with those browning bananas sitting there!