Banana Nut Muffins

4.39 from 21 votes
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Easy and healthy banana nut muffins made of ripe bananas and chopped walnuts. This is the best banana nut muffin recipe from scratch, so moist and delicious!

Banana nut muffins in a basket.
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The Best Banana Nut Muffins Recipe

These banana nut muffins from scratch are super moist, buttery and delicious.

Every bite is loaded with sweet and ripe bananas, with the nutty crunch and flavors of chopped walnuts.

The recipe is so easy and fail proof. If you are learning baking recipes, you are guaranteed to have success!

A moist banana muffin loaded with mashed bananas and walnuts.

Recipe Ingredients

Banana nut muffins recipe with ripe bananas and walnut.

This easy recipe calls for simple ingredients below:

  • Overripe bananas
  • Flour
  • Unsalted butter
  • Baking soda
  • Vanilla extract
  • Walnuts

See the recipe card for full information on ingredients.


How To Make Banana Nut Muffins

This recipe calls for a simple 3-step process. The bananas are divided into two portions.

First, mash two bananas. You want to have a bit of texture.

Banana nut muffins batter in a bowl.

Next, combine all the batter ingredients with the remaining two bananas, beat to mix well.

The final step is to fold in the mashed bananas and chopped walnut.

Bake in the oven at 375 degrees F (190 degrees C) for 10 minutes.


Frequently Asked Questions

Are banana nut muffins good for you?

If you eat them in moderation, these muffins make a healthy breakfast.
Having one of these muffins provides vitamin E, iron, vitamin B, omega-3 fatty acids and essential minerals.

Why are my banana muffins dense?

The muffins probably rose too fast and then sank after baking.
Please make sure you add the correct quantities for each ingredient.
Additionally, don’t over mix the batter or else too much air will release, causing the muffins to be dense.
For the best results, always use a scale to weight ingredients for baking.

How many calories per serving?

Each banana nut muffin is only 259 calories.

Healthy banana nut muffins.

What To Serve With This Recipe

Muffins are best served as breakfast or a snack. For a wholesome tea party, I recommend the following recipes.

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4.39 from 21 votes

Banana Nut Muffins

Easy and healthy banana nut muffins made of ripe bananas and chopped walnuts. This is the best banana nut muffin recipe from scratch, 100% homemade and fail proof!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 15 Muffins
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Ingredients  

  • 4 overripe peeled bananas, divided
  • 2 cups all-purpose flour
  • 3/4 cup unsalted butter, melted and cooled
  • 2 eggs
  • 1 cup sugar
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons sour cream or yogurt
  • 1/2 cup chopped walnuts

Instructions 

  • Preheat oven to 375 °F (190 °C). Grease 15 cups of two regular muffin pans.
  • Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. Set aside.
    Mashed bananas for banana nut muffins.
  • In a large bowl, combine the flour, butter, eggs, sugar, baking soda, salt, vanilla extract, sour cream/yogurt and the remaining 2 bananas. Beat the ingredients with an electric mixer for 3 minutes or until all ingredients are mixed together.
    Banana nut muffin batter.
  • Fold in the chopped walnuts and the mashed bananas with a rubber spatula.
    Banana nut muffins batter in a bowl.
  • Spoon the batter into each cup using an ice cream scoop or a spoon. This recipe yields 15 muffins.
    Banana nut muffins in a muffin pan.
  • Bake the banana nut muffins for 18-20 minutes or until the muffins turn brown.

Notes

Sour cream or yogurt makes these banana nut muffins extra moist and stay moist over night. If you don’t have sour cream or yogurt, you may skip it.
The cup measurement is American/US cup.

Nutrition

Serving: 1g, Calories: 259kcal, Carbohydrates: 34g, Protein: 4g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 47mg, Sodium: 198mg, Potassium: 161mg, Fiber: 2g, Sugar: 17g, Vitamin A: 347IU, Vitamin C: 3mg, Calcium: 16mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Bee Yinn Low

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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31 Comments

  1. Sharon says:

    Hi , May I know if I need to cream the butter first ?

    1. Bee Yinn Low says:

      Just follow the recipe.

  2. Jen says:

    Hi Bee! Can i replace the sugar with Truvia/Stevia?

    1. Bee Yinn Low says:

      I am not sure…but you can try!

  3. Ana says:

    I made your banana and nut muffins. Was so moist and delicious!! keeps very well in the freezer. Thank you for your for tasty recipes.

    1. Rasa Malaysia says:

      Awesome thanks!

  4. May says:

    Hi, can I use blueberries instead?

    1. Rasa Malaysia says:

      Yes, you can!