These Best Ever Banana Nut Muffins are the BEST banana muffins you’ll ever make, with a delicious and sweet walnut topping! They’re crispy on the outside, soft and fluffy on the inside, and they turn out perfectly every single time! 
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If you’ve been a follower of The Busy Baker for any length of time you’ll already know how much I LOVE to bake muffins. They’re one of my favourite things to bake because they’re quick and easy to make with a delicious pay-off. I mean, who doesn’t love a muffin fresh out of the oven?? Especially one of these Best Ever Banana Nut Muffins!!?
Looking for a more basic Banana Muffin Recipe? Try my BEST EVER BANANA MUFFINS!
Looking for more delicious muffins? You’ll LOVE these Apple Carrot Ginger Muffins and these Best Ever Blueberry Streusel Muffins!
How is a muffin different than a cupcake?
Well, other than the obvious – the big mountain of frosting on top! – muffins are usually made with a simple batter containing vegetable oil, making them softer and less sturdy than a cupcake made from a traditional butter-based cake batter. Muffins should be light and fluffy, and replacing some of the sugar and oil with applesauce, for example, won’t change the outcome too much. You’ll still be left with a delicious fluffy muffin, minus some of the fat and calories! 
How to make the BEST Banana Nut Muffins:
- Don’t overmix the batter! This is my TOP TIP for the perfect fluffy muffins! If you’re left with muffins that are closer in texture to hockey pucks, it’s almost certainly because you mixed the batter too vigorously and for too long. Be gentle with the batter once you add the dry ingredients and stir only until the flour just barely disappears. Use a wooden spoon and mix by hand to avoid over-mixing. Making muffins with a stand mixer or a hand mixer almost ALWAYS ensures you’ll over-mix, so making them by hand is the way to go!!
- Bake quickly! The leavening agent in muffins is usually baking powder (sometimes with baking soda), which acts quickly as soon as the liquid and dry ingredients come together. To get fluffy muffins with the nice dome shape on top, get them in the oven as fast as you can after mixing.
- Add the sweet walnut topping! Mix the walnuts together with the brown sugar and butter for the perfect crunchy nut topping!
- Let them cool! No one likes a gummy muffin that’s underdone on the inside. Let the muffins cool until they’re almost room temperature before digging in, since they continue baking on the inside even after they’ve been removed from the oven.
LOOKING FOR MORE MUFFIN BAKING RECIPES AND TIPS?
Get my guide to Easy No-Fail Muffin Baking!
Click HERE to learn more!
Looking for a more basic Banana Muffin Recipe? Try my BEST EVER BANANA MUFFINS!
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I hope you love these Best Ever Banana Nut Muffins as much as we do! Let me know in the comments below, what’s your favourite kind of muffin? I’d love to know!
KITCHEN TOOLS I RECOMMEND:
Looking for even more delicious muffin recipes? Try these!
Blueberry Streusel Muffins
Pumpkin Cheesecake Swirl Muffins
Pumpkin Spice Streusel Muffins
Rhubarb Streusel Muffins
Raspberry Lemonade Muffins
Lemon Pistachio Muffins
Peach Cobbler Muffins
Best Ever Greek Yogurt Chocolate Chip Muffins
Apple Carrot Ginger Muffins
LOOKING FOR MORE MUFFIN BAKING RECIPES AND TIPS?
Get my guide to Easy No-Fail Muffin Baking!
Click HERE to learn more!
Banana Nut Muffins Recipe Video
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Best Ever Banana Nut Muffins
These Best Ever Banana Nut Muffins are the BEST banana muffins you'll ever make, with a delicious and sweet walnut topping!
4.99 from 232 votes
By Chrissie Baker
Yield 12 muffins
Prep 15 minutes mins
Cook 23 minutes mins
Total 38 minutes mins
Recipe: Ingredients
For the muffins
- 3 large ripe bananas
- 3/4 cup white sugar
- 1 large egg
- 1/3 cup vegetable oil
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg (optional)
- 3/4 cups chopped walnuts
For the topping
- 3/4 cups chopped walnuts
- 2 tablespoons brown sugar
- 1 tablespoon melted butter
Recipe: Instructions
Preheat your oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners (or grease very well with butter or cooking spray if you prefer not to use paper liners).
Mash the bananas in a large bowl and mix in the sugar and egg with a wooden spoon until well blended.
Add the vegetable oil and mix well.
Add the flour, baking powder, baking soda, salt, cinnamon and nutmeg, along with 3/4 cup of the chopped walnuts. Adding the walnuts with the dry ingredients helps prevent over-mixing.
Mix everything together just until the flour disappears and the walnuts are distributed evenly throughout the batter.
In a small bowl, combine the remaining 3/4 cup walnuts, brown sugar and melted butter and mix until the walnuts are coated.
Spoon the muffin batter evenly into the 12 muffin cups and spoon a bit of the coated walnuts onto the top of each one, making sure the topping is well distributed onto the top of each muffin (not in one big clump or it might sink into the muffin as it bakes!).
Bake for about 20-23 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center of one of the muffins comes out clean.
Let the muffins cool in their tins for a few minutes before removing them to a wire rack to cool completely.
Recipe: Notes
These muffins can be stored in an airtight container at room temperature for up to 4 days.
These muffins freeze well in an airtight container for up to 2 months.
Replace the vegetable oil with applesauce, if desired.
Course: Baking, Breakfast, Brunch, Snack
Cuisine: American, British, Canadian, Comfort Food
Keywords: Best Ever Banana Nut Muffins
Recipe: Nutrition
Nutrition Facts
Best Ever Banana Nut Muffins
Amount Per Serving (1 muffin)
Calories 306Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 6g38%
Cholesterol 20mg7%
Sodium 205mg9%
Potassium 243mg7%
Carbohydrates 36g12%
Fiber 2g8%
Sugar 19g21%
Protein 4g8%
Vitamin A 75IU2%
Vitamin C 3.1mg4%
Calcium 37mg4%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
