Crafty Cooking Mama

Banana Nut Muffins

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Banana Nut Muffins.  Quick, easy, moist & full of flavor.  These delicious muffins are one of my all time favorites – soon to be yours, too! 

Banana Nut (Walnut) Muffins | Quick, Easy, Moist & Delicious | www.craftycookingmama.com

I have these Banana Nut Muffins baking in the oven, right now this very moment.  Let me say…the aroma is absolutely intoxicating!  I’m practically floating thru the house into the kitchen following the scent trail.  (There was a cartoon character who used to do that.  For the life of me, I can’t remember who it was!?)

There are many recipes that are so normal, so common, that at times they get overlooked.  The basics.  Shall we go back to basics for a bit?

Banana Nut (Walnut) Muffins | Quick, Easy, Moist & Delicious | www.craftycookingmama.com

The basics shouldn’t be overlooked.  These recipes are foundations that can be built upon with countless variations.  Switch up fruits, fats, flours – the possibilities are endless.

I make these banana nut muffins often.  They go together quickly, are moist, delicious, full of flavor and stay fresh for days.  They’re great for breakfast, dessert or a sweet snack.  I hear muffins like this freeze well, but they never last long enough to make it to the freezer.

These muffins take just minutes to put together and 25 minutes to bake.  Probably takes less time & effort to bake a batch then it would to get dressed and head out to a bakery and buy a few.  How’s that for keeping it simple.

Banana Nut (Walnut) Muffins | Quick, Easy, Moist & Delicious | www.craftycookingmama.com

Onto nuts – to toast or not to toast.  Really, this all depends on your tastes and what you are making.  A lot of people will insist that it’s a must for the best flavor – but that just isn’t always so.  I toasted the walnuts for these muffins, this time.  Sometimes I don’t – really, the sprinkling of walnuts on top of the muffins get toasted nicely without any extra effort.  More “for instances” you say…?  I would toast macadamia nuts in a cookie but wouldn’t toast walnuts in a Turkish walnut cake.  See – it’s all in your preferences.

Banana Nut (Walnut) Muffins | Quick, Easy, Moist & Delicious | www.craftycookingmama.com

I hope you enjoy these muffins.  Quick, simple and delicious – it’s everything you want in a Banana Nut Muffin!

Thanks for stopping by!  Happy Baking!

-Amanda-

Recipe adapted from Epicurious

Banana Nut (Walnut) Muffins | Quick, Easy, Moist & Delicious | www.craftycookingmama.com

Need a muffin pan? This one here – that comes with a lid for storage – is my all time fave!

Banana Nut (Walnut) Muffins | Quick, Easy, Moist & Delicious | www.craftycookingmama.com
Print Recipe
4.88 from 41 votes

Banana Nut Muffins

Banana Nut Muffins.  Quick, easy, moist & full of flavor.  These delicious muffins are one of my all time favorites - soon to be yours, too!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Breads &amp, Muffins
Servings: 1 dozen
Author: Amanda

Ingredients

  • 1 cup all purpose flour
  • 1/2 cup whole wheat flour
  • You could use 1 1/2 cup all purpose flour without any whole wheat flour if you'd like
  • 1 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cinnamon
  • 1 stick salted butter 1/2 cup, melted
  • 3 large ripe bananas mashed
  • 1/2 cup sugar
  • 1/4 cup dark brown sugar packed
  • 1/4 cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup - 1 cup walnuts toasted if you'd like

Instructions

  • Preheat oven to 350°F.
  • Whisk flours, baking soda, salt, nutmeg and cinnamon together in a large mixing bowl. Set aside.
  • Melt butter. Set aside.
  • In a separate mixing bowl, mash bananas with a fork. Mix in butter, both sugars, milk, egg and vanilla. Stir until well combined.
  • Combine wet ingredients into dry ingredients. Stir until just combined - do not over mix.
  • Fold in half the walnuts.
  • Spoon batter evenly into 12 greased or paper lined muffin cups.
  • Sprinkle remainder of walnuts over top of muffins.
  • Bake for about 22 - 26 minutes or until muffins are golden brown and toothpick inserted into center comes out clean.
  • Let muffins rest in pan on wire rack for 5 minutes. Remove from pan and let cool completely on rack.
  • Enjoy 🙂

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Reader Interactions

Comments

    • Thanks so much, Anu. Oh, I couldn’t eat just one either! I ate one warm from the oven and another after I was done taking pictures. Yum 🙂

      Reply

        • Hi Jodie!
          I’m sure you can make them in a jumbo muffin pan. Start checking them at 25 minutes – I’d guess they’d bake 25 – 30 minutes – a toothpick should come out clean in the center.
          Enjoy ♥

          Reply


      • I have never made banana nut muffins and I searched, found this recipe and it just looked like it would be good. I am pleased to say I wasn’t disappointed. What a delicious discovery!

        Reply

  3. This look completely delicious, Amanda! I can taste them now! I wonder if the cartoon character you’re thinking about is Garfield with the lasagna? Not 100% sure, though. The walnuts on top of these is perfect. I could eat these everyday for breakfast I’m sure. Pinned!

    Reply

    • Thanks so much, Dawn! Ahhhhhh – I was thinking it was Garfield with his love for lasagna but I couldn’t find any images when I googled it. I’m searching again. Right now 🙂

      Reply

  4. Muffins are one of my favorite quick breads to make. These muffins are beautiful and I love that you used whole wheat flour in the recipe. That’s right up my alley. I’ve been wanting to grind my own wheat flour for a while now, so I’ll be trying that soon. I stumbled upon a blog post saying how you can grind wheat berries in a coffee grinder. Since my mom gave me one recently I think I’ll try it out.

    Reply

    • Thanks so much, Neeli. I love the texture & flavor that a bit of whole wheat flour gives to muffins. I’ve never tried to grind my own flour but am definitely interested in it. I can’t wait to hear how it turns out for you! I burned up my coffee grinder, grinding something other than coffee beans – but I can’t remember what it was 🙁

      Reply

      • That’s too funny about your coffee grinder. Last night I made a little oat flour with the coffee grinder. I used oat groats and was happy that it worked.

        Reply

  5. You got me stumped on the cartoon character, but Garfield does sound vaguely familiar. Banana bread and muffins do smell heavenly when they are baking. These muffins look divine!! I’ve been throwing overripe bananas out because I’m too lazy to do anything with them, but I need to be making these muffins instead!

    Reply

    • I’m still searching for that Garfield pic 🙂 Thanks, we love these muffins. They’re so delicious, and almost too easy to bake – so I bake them often and share 🙂 Ohhhh…overripe bananas never go to waste in my house. Actually, I don’t get a chance to bake with them as I’d like to – turns out bananas are my chickens favorite treats. I buy ripe bananas buy the half bushel for $1.25 and the majority of them always end up going to my sweet chickies 🙂

      Reply


  10. Thanks for the recipe! Was it the fruit loops toucan following his nose to the fruity flavor? Anyway thanks again 😉

    Reply

    • Hi Nicole! You’re welcome – so glad you enjoyed the muffins!
      Yes, yes, yes – Toucan Sam did do that! I forgot all about him! So if it isn’t Garfield – then it has to be Toucan Sam 🙂
      Thanks so much for stopping by!

      Reply


  11. I’m saving this recipe to use again and again…Perfect recipe with a few simple steps. The muffins were so moist and tasty! Thank you for sharing!

    Reply

    • So glad you enjoyed them! These are my absolute favorite banana nut muffins ♥
      Thanks so much for stopping by 🙂

      Reply


  12. Ive made these muffins twice, once for my bosses birthday brunch and once for my kids. Everyone loves them!!!! The second time for the kids I toasted pecans for the topping and they turned out great. This recipe has replaced my other banana nut muffins because they are simply delicious!!!

    Reply

    • Yay! So glad you love the muffins! These are definitely our favorite as well – it’s the only recipe I use anymore!
      Thanks for stopping by Janet – happy baking ♥

      Reply

  14. How are these frozen and thawed for later? If they taste as good as they look, I’d love to make and freeze some for my sudden cravings.

    Reply

    • Hi Candy. Honestly, I haven’t. Baked goods never last long enough in my house to make it to the freezer. If you try it, I’d love to hear how they freeze.
      Thanks for stopping by 🙂

      Reply

  15. I’m getting ready to try these for a bake sale! Just wanted to say, never throw your over ripe bananas away! Freeze them! You can toss the whole banana, in the peel, into a freezer bag, and when you need one or two, just defrost in your microwave. Works perfect. That’s what I’ll be using today.

    Reply

    • Awesome advice Cindy! Using over ripe bananas make a world of difference in baking!
      Hope you & the bake sale shoppers enjoy the muffins 🙂
      Thanks for stopping by!

      Reply


  16. I love new variations of favorites that I make all the time. I have been using a recipe from a little lady from Hawaii for years to make my classical Banana Bread.

    I had a bunch of bananas and thought I would make muffins instead. I searched Google, and your recipe had a 5 * rating. I did my due diligence and read the comments.

    So I am one of those home cooks/bakers, that usually never messes up a recipe. I loved that yours had whole wheat flour, and I was sold. So back to my MAJOR mess up. I mix up the batter, top them with chopped pecans (walnuts in the batter) and bake them. At the same time I am putting together ingredients to make Quiche Lorraine. Doung too much, after I had taken the muffins out of the oven, I realized I had forgot to add one of the ingredients, the melted butter. In a panic, I cut in to one of my muffins, and frankly, they tasted just fine. Very moist, just not the texture of a normal muffin. So if you want to try it, just think that you are cutting out a huge calorie and fat content, and makes them a little healthier!

    Reply

    • Hi Julie!
      So glad to hear the muffins turned out well, even with the little mishap. Funny how sometimes what you think is a mistake turns out great!
      Thanks so much for stopping by! Happy Baking 🙂

      Reply

  17. Our daughter loves these muffins. She made them for the county fair in open class and received the junior division reserve grand champion!

    Reply

    • Hi Kayla!
      This makes me soooooo happy ♥
      Glad you all enjoy the muffins and congratulations to your daughter! My daughter enters baked goods every year in the county fair and it’s always so much fun for all of us!
      Thanks for stopping by 🙂

      Reply


  18. Hi Amanda
    I loved the recipe i didn’t have milk even tho i went to the market twice and both times forget to get it…ugh! Lol so i use eqaul amout 1/4 sour cream i wish i had momorof a banana flavor my son and fiancé. Loved it but but said it tasted more like a bread with really good taste.. …any suggestions

    Reply

    • Hi Jacklyn!
      I’ve never tried subbing sour cream for milk in this recipe, but usually when I do sub it in a muffin or scone I reduce the amount of butter.
      Were your bananas nice and ripe? Under ripe bananas aren’t sweet enough for baking. I never use banana extract, but I know some people who don’t like brown spotted bananas sometimes add it to their banana baked goods 🙂
      Hope this helps! Thanks for stopping by 🙂

      Reply

  19. These sound great! I would love to try this recipe. Does it matter if you use light brown sugar in place of dark? I already have light.. So i was just wondering.

    Reply

    • Hi Carli!
      You can use either or in any recipe that calls for brown sugar – but the light brown sugar doesn’t have as much molasses flavor as the dark sugar.
      Hope this helps! Thanks for stopping by 🙂

      Reply

  20. I am making these banana nut muffins tonight!! My sweet hubby just came back from the store with all the ingredients! I have never used whole wheat flour before, so I am excited about trying this recipe! My 12 year old son will be in the kitchen helping bake these! He is homeschooled, so I always try to have him learn real life lessons as much as possible, and cooking is always one of his favorites! Can’t wait for my house to smell banana nut declicious!

    Reply

    • Hi Lisa!
      Hope you and your guys enjoyed the muffins!
      I love having kids in the kitchen – my 11 year old daughter is my baking assistant and the official decorator ♥
      Whole wheat flour is a great ingredient! You can definitely start adding it into more of your baked goods – it’s easy to sub half of it for all-purpose flour in muffins & quick breads when starting out!
      Thanks for stopping by! Happy baking 🙂

      Reply


  23. I’ve made this recipe or a variation of it probably 3-4 times now and they are so good that there are rarely any left by the time they have cooled down completely. I wouldn’t change anything about this recipe and can’t thank you enough for sharing it! These muffins come out moist and delicious every time.

    Reply

  24. Loved this recipe!! I somehow lost my muffin pan so I had to use my bundt pan. I baked it for 45 mins in 350 and it worked beautifully. I sprinkled some whole oats on top of the batter before baking to add a little flare. I will be making this recipe all fall and winter long!!!

    Reply


  25. Yummy! I made these exactly to your recipe and they were delicious. It’s rare that the final product looks just like the pictures, but my muffins turned out just like the picture!!! Thank you for sharing.

    Reply


  26. Loved the recipe! I added Quaker oats to give it a little more nutritional oomph. Will definitely make again!

    Reply


  27. I made a batch of these last night. I only had two bananas so I substituted the third for some applesauce and it cam out amazing! Even my picky preschoolers finished theirs and asked for more. My only complaint is that there are no leftovers for breakfast this morning!!!

    Reply

    • So glad everyone enjoyed the muffins!
      Now if only I could get my picky preschooler to eat anything – she won’t even look at these muffins!
      Thanks for stopping by Hanaan!

      Reply


  28. I loved these muffins. I made mine with almond flour in place of the white flour and added 1/2 cup more for the conversion and the wheat flour as directed they turned out great. They didn’t last very long.

    Reply

    • So glad you enjoyed them!
      I’ve never tried them with almond flour – I’m excited to try your version!
      Thanks for stopping by Nyoka 🙂

      Reply


  29. Just made these…. And just got them out of the oven. They look and smell great… Haven’t tasted yet. Was the cartoon character “Snuffles” from Quick Draw McGraw? I’m going way back…. You can google him…. He would do anything for a dog biscuit.

    Reply

  30. FANTASTIC MUFFINS!! They didn’t last 24 hours in my house lol! Even my daughter, who isn’t a ” fan” of banana anything, ate two. Thanks so much for sharing! I will most definitely be using this recipe for a very long time

    Reply


  31. Hey… I made a batch of these now and I’m loving it….. I’d wanted to bake these ever since I ate these at a fancy bakery nearby… These turned out exactly like those! Thanks a ton dear!

    Reply


  34. Hi there! LOVE these muffins! I’ve made them countless times, and they are always a major hit! I was just wondering if there was any way to use this recipe and put the batter in 4 mini loaf pans rather than a muffin tin. Suggestions?

    Reply

    • Hi Jenna!
      You could easily use mini loaf pans – you’ll just have to keep an eye on them. Same temp – but add some additional baking time. Maybe 25 – 30 minutes and until golden brown & toothpick comes out clean.
      Hope this helps ♥

      Reply


  35. Hey Amanda!

    Thank you, thank you, THANK YOU for such an awesome recipe. This is a staple in my home and I have been told these are the best banana nut muffins.

    Reply

  39. I made these tonight, and they’re wonderful! It’s definitely the best banana muffin recipe I’ve tried. I even have pie in the fridge, which is my husband’s favorite, and he ate two of these instead. Thanks for the recipe!

    Reply


  40. I made these banana nut muffins to go with our Sunday breakfast this morning. So light, moist, and flavorful. As they were baking the aroma filled my house. This recipe is a keeper!

    Reply

  43. Everyone loved these! I made 6 of them in a large muffin pan. Can you give me a tip on how to adjust the baking time? I let them go 26 minutes and then used a cake tester every couple of minute until it came out clean. That’s a hassle.

    Reply


  45. Made these today (45 minutes ago) and they are delicious! The bananas were not too ripe and maybe the reason why they didn’t turn out sweeter. However, delicious and will definitely make them again!

    Reply

  46. I found your blog using the Google search engine, since I have a taste for banana nut muffins. But, here’s the problem. I only have three large bananas and pecans, so I was wondering if I can use both ingredients to make this amazing recipe? Thank you so much, Amanda!! 🙂

    Reply


  47. Tried these tonight on a whim. And let me just say theses are delish! I Rarely follow recipes exactly but this one I did pretty dang close with two small exceptions…. first extra cinnamon because yah know it’s awesome. Second I used spelt whole wheat flour because I love it also it was probably a little closer to 3/4 c spelt since the spelt cooks slightly different than regular flour. I love that these have significantly less sugar than the typical recipe. and I think I will even try subbing out some of the sugar for honey next time just to see how it goes. Thanks for the great recipe… oh and incase anyone cares or tracks I got 15 muffins and calculated these to be about 213 cal per muffin.

    Reply


  48. I just made these muffins and as I am typing this review, I am eating them. These were by far the BEST, absolute BEST banana nut muffins I have ever tasted outside of buying them from the bakery. Maybe even better than the better. It had the right amount of sweetness, they were so moist and delicious. I absolutely loved them. I will be pinning this recipe to my Pinterest and saving this website to make these again.

    Reply


  49. I just made these muffins and as I am typing this review, I am eating them. These were by far the BEST, absolute BEST banana nut muffins I have ever tasted outside of buying them from the bakery. Maybe even better than the bakery. It had the right amount of sweetness, they were so moist and delicious. I absolutely loved them. I will be pinning this recipe to my Pinterest and saving this website to make these again.

    Reply

  52. I think the cartoon character was Lizzie McGuire! Her conscience was a cartoon character that would say how she actually felt.

    Reply

  53. I made these muffins and they were delicious!! I love that there’s some whole grain flour in them. I actually added some milled flaxseeds to make them even more nutritious for my kids. My kids devoured them and now they want more :). I also used half butter and half canola oil because i didn’t have enough butter in the fridge, and nobody could tell the difference. thank you for a great recipe!

    Reply


  54. Just ate one of my freshly baked muffins! I’m definitely not a good Baker but these were very easy to make and measurements and recipe where so precise and perfect! So thanks a lot thankfully made 24 instead of 12 cause they wouldn’t have been enough!

    Reply


  55. Made these exactly as the recipe states and they were absolutely delicious. Thank you for posting this recipe.

    Reply

  56. I baked these banana walnut muffins tonight with my daughter and they are the best! So moist and tasty. Thank you for the delicious recipe. Will definitely be making more!

    Reply

  57. Just made these and they are great.
    I would like to get the nutritional information and is there a diabetic
    version?

    Reply

  59. I think you may be thinking of Precious Pup. When he got his treat, he would float up in the air, with um sounds & float back down. Trying the muffins tonight.

    Reply

  60. Just finished them! My husband really liked them and my daughter, who doesn’t even eat banana nut, liked them too! I thought they could be slightly sweeter but I’m a junk food junkie.

    Reply

  61. Absolutely my favorite banana muffin recipe. Delicious, moist not too sweet Great for morning coffee or a dessert. I have made these mini size, regular muffin size as well as giant muffin & just adjust the baking times for each
    Thanks again for sharing

    Reply

  62. Amanda, I really love this recipe. Especially using the whole wheat flour. I changed it up a little to get more good fats and protein in for my grandkids. I added 1/2 cup flax seed and replaced walnuts with roasted sunflower seeds. Not quite the same, but I try every way I can to disguise good nutrition for my picky grands.
    Thank you

    Reply


  63. I only had one large banana so I halved the recipe and it still turned out great! Also added some semi sweet chips and walnuts on top. Thanks!!

    Reply


  64. This is such a great recipe! They fragranced the entire house and didn’t last very long. I’m doing them for a second time and trying to make the mini muffins to see if they last longer:) Thank you for this delicious recipe! We enjoyed every bite.

    Reply

  65. Amanda, thank you for sharing this receipe. It is simply wonderful, very moist and truly delish. It is certainly worth saving to make again and again.

    Reply


  67. Followed the recipe exactly with the exception of adding chocolate chips in a few of them for my daughter. They came out perfect and delicious!! Thank you for sharing.

    Reply


  68. I’ve lost a favourite “everything-muffin” recipe of mine, but the base was very similar to this. So I whipped these up and added raisins, apples and coconut flakes. Left the egg out too, banana does the job. Perfection, thank you.

    Reply

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