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?
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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!
LOOKING FOR MORE MUFFIN BAKING RECIPES AND TIPS?
Get my guide to Easy No-Fail Muffin Baking!
Banana Nut Muffins Recipe Video
Watch the video below to see exactly how I make this recipe. You can find more delicious recipe videos on my YouTube channel
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Best Ever Banana Nut Muffins
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
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Looks insanely delicious! I will definitely have them on my table, love it!
Well
I have a batch in the oven right now! They look delicious 😋
Me too!
Me 3 sometimes I even like to switch out with some brown sugar.
Brown sugar sounds great!
I have bookmarked this recipe and have used it countless times. It’s the easiest, no brainer recipe that will continue to be used for years to come. Thank you for this delicious recipe.
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!
These are seriously easy and amazing! Thanks
We’re so happy you like them!
I love banana muffins!!! SOOOOO good!
Tried these and they were amazing. The best recipe so far and I have been baking for years! Thank you so much.
You’re welcome!! Thank you for your feedback!!🙂
I agree they are amazing can’t wait to make some more yumm
I made this recipe some months ago. The muffins were delicious!! I didn’t have everything for the topping so did it without, but it was still good.
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!
These are so good and wo easy to make! My boyfriend and toddler even liked them which says a lot 😆
We’re so happy you and your family enjoyed them! Thank you for taking the time to leave your feedback!
These look like the PERFECT muffin! I know what I’m making this weekend 🙂
Thanks so much! Hope you enjoy them!!
These sound delicious! Dangerously good…
I know, right!? What’s not to love!? I hope you give it a try!
These muffins are the best I have ever baked!!!the key I think is do not overmix.
I’m so happy you enjoyed them! Thank you for taking the time to leave your feedback!
These would make the best breakfast for next week!
Glad you like them!Enjoy!
I wish the topping ingredients was separate from the muffin ingredients .. I accidentally put the brown sugar in the dry ingredients & the butter into the wet ingredients so I hope they come out ok??
We have separated them just now to make it easier. But just so you know, all of the Busy Baker’s recipes call for ingredients in the order they have to be used. Also, we would encourage you to read through the instructions and the tips before you start cooking. Most likely your muffins will turn out okay, but you should try them again sometimes with the delicious walnut topping on them. Hope this helps!
So fluffy and delicious! I wish I had one of these right now!
Thanks!
They are in the oven now. I added some raisins for my husband but all was followed to the T. Can hardly wait to try them. Looks yummy!! Thank you. Barb
Let us know if your husband liked them! Thanks for taking the time to leave your feedback!
These would be great for Jackson and I to have in the mornings. Our little guy loves banana!
Hope he loves them!
TWO thumbs up from my husband and kids. I subbed vegetable oil for coconut oil, added a splash of vanilla, and then used walnuts and pecans. Turned out AMAMZING!
I’m so happy you and your family enjoyed them! Thank you for taking the time to leave your feedback!
Did you use jumbo muffin tins or just a regular 12 muffin tin? In the first pictures it looks like the jumbo 6 muffin tin. Thank you!
I used a standard 6-muffin tin, not a jumbo.
These came out perfect in jumbo size, it makes six. Just increase the temperature to 365 degrees and increase baking time by 5 minutes or so.
Could these be made in a mini-muffin pan and, if so, how would I alter the temperature/time to cook? Thanks so much.
They can be made as mini muffins. I can’t comment on the baking time as I’ve never done this, but I’d recommend cutting the baking time in half to start.
Can these be made into a loaf pan? Easier to transport… How would the baking times change? Thanks.
If you want to make it as a loaf I recommend you try my Banana Chocolate Chip Bread, but simply replace the chocolate chips with the nut topping. You can find that recipe here: https://thebusybaker.ca/best-ever-chocolate-chip-banana-bread/
I made these last night with unsweetened applesauce instead of the oil. They turned out amazing!
Thanks so much for letting us know! Glad you liked them!!
I made these last week & everyone loved them. Easy recipe. I’m going to make them again tonight with my leftover bananas & I may even sneak in a few blueberries. Thanks so much for your great recipes!
So glad you loved them!! 🙂
I don’ t want to add any sugar. How can I make them without sugar? What is your suggest?
You can remove up to half the sugar, but the sugar lends structure to the muffins. They might not turn out without sugar.
Can you use brown sugar instead?
Yes, you can but keep in mind that brown sugar is not as neutral in flavour as white sugar so you may be able to taste it. Happy baking!
I use 1/2 cup brown sugar and 1/4 cup sugar along with adding 1/4 cup of whole oats to the flour mixture and they turn out amazing!!!
So glad you enjoyed it! Thanks so much for taking the time to leave a comment Cecilia! 🙂
Hi I love to substitute sugar for maple syrup but instead of 3/4 cup of sugar I would do 1/2 cup of maple syrup!
These turned out perfect! So moist and delicious. The will dozen will last me a week. I put a Tablespoon of chia seeds in the mix for some extra fiber. The brown sugar nut topping is to die for. Thank you for sharing
So glad you liked them! 🙂
I can’t rate these yet because they are still in the oven, but you are 100% right about that but topping! I am willing to confess, I licked the little bowl! Lol
Thanks so much Susanne!!🙂
They look delicious I’m making this today for my husband I’ll let you know how they turn out for me . Thanks for sharing
You’re welcome!☺️
I have to say WOW this is the best muffins recipe I ever try they are perfection great taste great texture omg I’m very happy .!!! Thanks for this amazing recipe
So glad you enjoy them so much! Thanks for the positive feedback! 🙂
This recipe is fantastic. Used gluten free flour and it turned out just fine. Second time I made them, I replaced the egg with 1/4 C applesauce and I also reduced the sugar to about half a cup and it worked just as well.
So glad you enjoyed them! Thanks so much for taking the time to leave a comment! 🙂
These are delicious and so moist!
My kids sometimes don’t like the nuts (which I say is the best part)!! Can I substitute with chocolate chips? Would recipe remain the same?
Yes, definitely! 🙂
I just made these….they are absolutely delicious…..light moist and I love the extra crunch on top. I’m gonna have them with the egg muffins that I just made…what a great grab and go breakfast before I hit the gym…
I have a few banana muffin recipes but this one is the best by far. Thanks for sharing.
Pearl
Thank you Pearl so much!! We love them too🙂
Made these muffins tonight. Followed the recipe exactly and they turned out great. These are by far the best muffins I have had in awhile! Will definitely be making these again!
Thanks so much for the comment Deedra, so happy to hear you like the recipe!!
Just made these. WOW they are amazing! Only thing I added was some vanilla. These are amazing! Definitely keeping this recipe.
Thanks so much for the comment Lynne, so happy to hear you like the recipe!!
Made these last night. WOW they are amazing. Only thing I added was some vanilla these are amazing. Definitely keeping this recipe. Sorry my last comment ended up in reply to someone’s post. Technology geez .😀
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!
Muffins turned out great but only added one thing to the recipe. Added 1 1/2 tsp of Vanilla Extract. Enhanced the banana flavor and aroma. Also, just a note to all the readers… use the recommended amount of flour in the recipe but depending on the size of your bananas and their ripeness, you may need to add another 1/4 cop. You just don’t want the batter too thin or the muffins will rise great in the oven but will fall slightly when then begin to cool if there’s not enough flour in the batter.
Great tip! Thanks 🙂
I made these yesterday following the recipe exactly. I made sure not to over mix the dry and wet ingredients as was warned in the instructions and they came out great!! I love how the banana flavor really shines through with using three bananas instead of two like most recipes. I use the extra large muffin tins and added five more minutes to the baking time. Delicious!!! Thanks for the recipe.
You’re welcome Leah! Happy they turned out so great!🙂
they look good but i followed the directions.. i did use olive oil instead of veg oil but my muffins have been in the oven for nearly 40 minutes and they are still so wet.. 🙁
I can’t imagine why this is happening! I’ve never encountered this problem before with this recipe (and i’ve made it hundreds of times). Make sure you have the right measurements(you should have about one cup of mashed bananas) and your oven is at the right temperature!
To be clear, are you saying 3 large bananas will equal 1 cup? I wish banana recipes specified the volume rather than the number of bananas.
Yes, you need about 1 cup of banana mash for this recipe.
Ok, my 3 bananas was about 1 1/2 cups. It was a bit much so 1 cup it is!. I added 1 1/2 tsp vanilla and used mini chocolate chips rather than nuts this time. I topped them with turbinado sugar. I also used granulated sugar for the first batch and will try brown sugar next time for comparison. They were somewhat flat on the top, likely because the batter was a bit thinner.. However, they were lovely and moist with a lot of flavor. All in all, a big hit at the office for my baking rotation!
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!
Delicious!!! I followed the recipe exactly, and these muffins were a hit! So good!
Thanks so much! Yes, we love this recipes also!❤️
I just put them in the oven and realized I forgot to add the egg :'(
I am also a busy baker! Baked a batch of these muffins this morning and we enjoyed them for a light lunch. Excellent.
Adjustments to recipe: I just had two large bananas on hand and that worked fine. I used pecans instead of walnuts and I cut the sugar in half. This is my new go-to recipe. Thank you.
So glad you liked it! 🙂
Hey Chrissie! Made these delicious muffins last week and they turned out great, thank you! Just wondering if i could use the same recipe to bake in a loaf pan i.e.banana cake
Glad you liked them! Here’s a link to my banana bread recipe (it’s very similar!): https://thebusybaker.ca/best-ever-chocolate-chip-banana-bread/
This is a fail-proof recipe and happens to be one of my favourites! They’re really easy to prepare and bake and are super moist and delicious…. Thanks for sharing this recipe!
So glad you liked them!!
I followed the recipe exactly and they turned out so good!! Delicious 😋 wish I could post the pictures 😋
I’m so glad you liked them! Feel free to post pictures on instagram and tag me @busybakerblog 🙂
Hi. Is it possible to substitute the vegetable oil for sour cream?
I wouldn’t recommend this, however it’s possible to substitute the vegetable oil for melted coconut oil or applesauce.
So delicious! Made them real quick earlier today and could already tell from smelling the batter that they were going to be so good.
I had made a healthier banana bread last month and my husband was not do happy. With this recipe, it was packed with flavor, had crunch and softness. Happy I found this one. It’s a keeper.
So glad you liked them!
Thank you so much. I tried the recipe. It was lollipop good!!
Thanks Rose!🙂
I have now made these multiple times and they turn out perfectly everytime. They have become a family favorite. Thank you for sharing!
Glad to hear that Arika!! You’re welcome!
I don’t write any reviews but I had to for this recipe!
I made this recipe this morning, and I swear it’s the best banana nut muffin I have ever made. I followed the instructions and it was perfect. The texture is perfect, fluffy, and the extra crunch on top just makes it more yummy.
So glad you enjoyed them!
Thank you Letia!! Very happy to hear that!🙂
I have tried 3 recipes and this was the first one that I was ABSOLUTELY in love with. It was so simple and quick to make. They came out so good my picky boyfriend even liked them! Only tip I have is I leave it in for the whole time and use the muffin foils and paper to cook. So much easier to eat and clean up after. THANK YOU TO THE PEOPLE THAT MADE THIS!
So glad both of you liked it! Thanks for taking the time to leave a comment! 🙂
Can you use olive oil instead vegetable oil, I’ve got everything ready and realized I don’t have veggie oil’?
Hi! I made these yesterday, and the taste is great, my boy ate one with such gusto! They turned out oily & sticky though. Did I do something wrong? How do I make them better?
You can reduce the oil a little bit if you’re using very large bananas 🙂
Thank you! Can I replace the oil with Greek yogurt?
Yes!
What did I do wrong? The batter overflowed my standard muffin tins and spilled Out onto the oven, filling my kitchen with smoke. They didn’t cook through in 23 minutes, either. I’m positive I followed your recipe exactly! Thanks!
It sounds like you might have overfilled them a little, causing them to spill over when baked, or your oven runs a little low in temperature. You could maybe use an oven thermometer to make sure you bake them at the right temperature. Happy baking! ☺️
Hi Chrissie I would like to try your banana and walnut muffins and the best banana muffins.I live in the UK and measure in grams and when I try to convert cups to grams there are different results on different conversionsites.Can you help.Many thanks.
Hi Susan! You can also choose between US Customary – Metric system, in the Blue Box where the recipe is written. Hope that helps!
I made these today and they are fantastic! Easy to make and easy to share with neighbours!
So glad you liked them!
In my fussy husbands words… ‘I’m going out a limb and saying they’re probably the yummiest banana muffins you’ve ever made!’ 10/10!!
Will definitely bake again thanks for sharing!!
You’re welcome, Zarah!!😊
I’m actually GF and made these for some non-GF guests this last weekend. Everyone was raving about their taste! I did think there was quite a bit of sugar going in, so next time I will try applesauce. I also used sunflower oil (all I had!) instead of veg. oil, and pecans instead of walnuts. Yum!
So glad everyone loved the muffins!!🙂
I’m making these this weekend based on the comments! For the ripe bananas, about how many cups does the mashed up bananas end up converting to? I get nervous I put too less or too much. Thanks!
Don’t worry about it! This recipe is very very forgiving. 3 medium or large bananas works!
Turns out my oven was 25° off!! Major bummer. Have to remake.
You need about one cup of mashed bananas! Happy baking!☺️
These muffins are delicious, so flavourful and easy to make. My mashed bananas measured out a bit more than a cup and I cut down the sugar by 1/4 cup. I will definitely make these again. Thank you for sharing your recipe!
You’re welcome Colleen!🙂
Best recipe ever! So easy to make.
I’m not a baker but this was unbelievably easy and they’re are
So delicious! Sweet enough but not too sweet.
Loved it….Thank you!
Glad you like the recipe!!
This recipe is amazing. I have to bake gluten free and egg free for my daughter and they still taste wonderful. They are melt in your mouth heaven
Glad you like it ☺️
I made these today
I made a 12 muffin tin and also the mini muffins I doubled the recipe- had a lot of bananas to put to use…
Oh my…
These are wonderful and I thank you so much for the recipe
The topping is amazing.
❤️❤️❤️
Thanks so much Beth!!❤️
I recently made these into mini muffins and they were so good! If anyone else makes them into mini muffins I recommend making extra toppings, making sure the walnuts are extra fine since mine fell out. But my boyfriend literally couldn’t stop eating them, I think he ate like ten in one night lol
About to make some more tonight, this time full size 🙂
Thanks so much for your feedback Natalie!!🙂
These are SO delicious! I have celiac disease so I made them with gluten free 1 to 1 flour and they were the most amazing muffins I’ve ever made!
So glad to hear they turned out delicious!! Thanks for your feedback Becky!☺️
I made a batch of these today. They came out deliciously. I used one tablespoon of sour cream with half cup of granulated sugar, quarter cup of brown sugar and an eighth teaspoon each of cloves and cardamom. They are hank you for this recipe.
Thanks so much for you comment!! Glad you like the recipe!
I made these muffins and they are so delicious ! My daughters love them ! House smells amazing, followed recipe exact and wouldn’t change a thing !
Thanks so much Chassidy!!🙂
Wow. These truly are special. Followed the recipe (had 4 medium overripe bananas instead of 3 large) and they were perfect. Would like to try it with applesauce instead of the oil next time but honestly I am so happy with this recipe! So was my family!
Thanks for your comment Lindsay!!🙂
love the topping! This recipe is a KEEPER!
Thanks so much Jen!