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Banana nut muffins topped with walnuts laid out on a slate board.
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Banana Nut Muffins

This ultra-moist Banana Nut Muffin recipe is super easy to make. Topped with chopped walnuts, these sweet and crunchy muffins are best way to start your day.
Prep Time10 minutes
Active Time25 minutes
Total Time35 minutes
Course: Breakfast, Sweets
Cuisine: Baked Goods
Keyword: banana, banana bread, muffins, walnuts
Yield: 24 muffins
Calories: 191kcal
Author: Tiny.Kitchen


  • 1/2 cup unsalted butter softened
  • 1 cup sugar
  • 1/2 tsp vanilla extract
  • 1 cup bananas (2 large very ripe bananas, mashed)
  • 1/2 cup walnuts chopped fine
  • 2 eggs
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 3/4 cups all-purpose flour


  • Heat oven to 375℉.
  • In a medium mixing bowl, cream together the 1/2 cup of soft butter and 1 cup sugar until smooth. Add 1/2 teaspoon of vanilla, 1 cup of mashed bananas, 2 eggs, and 1/2 cup of chopped walnuts. Mix thoroughly.
  • In a separate bowl, mix together 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 1/2 cups of flour. Add the combined dry ingredients to the wet ingredients and mix until all the flour is combined.
  • Spoon 1 1/2 tbsp of batter into cupcake liners. Aim to fill the liners no more than 2/3 full or they will over flow when they bake. Top with more finely chopped walnuts.
  • Bake for 20 to 25 minute or until golden brown and a toothpick stuck in the middle comes out clean.
  • Cool completely before eating.


Serving: 62g | Calories: 191kcal | Carbohydrates: 26.98g | Protein: 3.49g | Fat: 8.11g | Saturated Fat: 3.181g | Polyunsaturated Fat: 2.169g | Monounsaturated Fat: 2.162g | Cholesterol: 90mg | Sodium: 178mg | Potassium: 111mg | Fiber: 1g | Sugar: 15.38g | Vitamin A: 450IU | Vitamin C: 1.7mg | Calcium: 20mg | Iron: 1.3mg