March 26, 2022

Banana Walnut Muffins

This banana nut muffins recipe is fluffy, moist, tall, and packed full of flavor. All the characteristics I look for in the perfect muffin. They can be made with or without nuts. Great for breakfast, lunch, or weekend brunch!

Recipe adapted from The Joy of Cooking by Rombauer, 1997 edition.

Banana Walnut Muffins

Easy and flavorful banana walnut muffins. These muffins will disappear quickly!


Anne Voss

  • 1 2/3 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 6 tablespoons vegetable oil
  • 1 1/2 teaspoon vanilla extract
  • 3-4 large mashed ripe bananas
  • 1/2 cup chopped walnuts
  1. Preheat the oven to 425°F. Grease a muffin pan or line with paper muffin cups.
  2. Combine dry ingredients (flour, baking powder, baking soda, salt, cinnamon, and nutmeg) into a bowl. Set aside.
  3. In a mixing bowl or stand mixer, mix eggs, sugar, oil, vanilla extract, and mashed bananas.
  4. Add flour mixture into the wet ingredients until just combined.
  5. Fold walnuts into the batter.
  6. Divide batter equally into muffin cups.
  7. Bake until the toothpick test comes out clean, approximately 14 to 16 minutes.
  8. Remove muffins from the tin and cool on a cooling rack.

Makes approximately 16 muffins

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Recipe Notes

Below you will find tips and tricks to help achieve the best results possible!


Flour – all-purpose flour can be used in this recipe as most people currently have in it their kitchens.  You can use bread flour or a mix of bread flour and all-purpose flour. I like to use bread flour if I have it in my kitchen because it helps absorb some of the moisture from the wet bananas and results in a fluffy bread texture muffin. When using all-purpose flour the muffins may have a slightly gummy texture, but will still be good.

Bananas – use ripe or overripe bananas for this recipe to ensure the best banana flavor.  

Spices – cinnamon and nutmeg are optional. If you like your muffins extra spiced, you can also increase the spice amounts.

Baking powder - essential for helping the muffin to rise. Always check that your baking powder is fresh and not too old or expired.

side by side photograph. Left side shows bananas smashed with a potato masher. Right side shows a bowl of batter with chopped walnuts on top

Supplies Needed

Stand mixer or mixing bowl

Muffin tin (standard 12 muffins)

Muffin paper cups (optional)

Oven thermometer – not required but helpful to make sure the muffins are baking at the ideal temperature for the greatest amount of rise.

muffin pan filled with batter and sprinkled with sugar

Tips and Tricks

Do not overmix the batter. It is okay for the batter to be lumpy.

For a picture-perfect muffin, lightly top the muffin batter with a sprinkle of sugar before baking.

inside of baked muffin with butter and butter knife


Add 1/4 cup chocolate chips or cinnamon chips to the batter.

Omit nuts altogether if you prefer or if you are sharing with someone who has a nut allergy.

Make mini muffins or jumbo muffins, however, the baking time may need to be adjusted or monitored for doneness.

How to Store Muffins

Once completely cooled, muffins can be stored frozen for up to 3 months in airtight packaging (such as plastic bags or plastic wrap).

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