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.
EASY NO FAIL MUFFIN RECIPES AND BAKING 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!
EASY NO FAIL MUFFIN RECIPES AND BAKING TIPS
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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.
I’d make these all the time a few years back and finally came back to it and they turned out amazing.
I’m so happy you enjoyed them! Thank you for taking the time to leave your feedback!
Holy cow, these are good. That they bake in a fraction of the time banana bread does sure makes these a winner for summer time. I used pecans for the topping, and the butter I used was salted. 3/4c seemed almost like too much when I was portioning out over the muffin tin, but they rose so nicely it spread out and the topping really makes these satisfying as “snack,” even though these are more accurately considered “treats.” Use a quality flour (like King Arthur) and remember to spoon your flour into the measuring cup instead of directly scooping.
I’m so happy you enjoyed them! Thank you for taking the time to leave your feedback!
These are not even just the best banana nut muffins ever, they are legit 100% times better than any muffin I’ve ever had.
Glad you liked them ☺️
I made these a few days ago and they were so yummy. I didn’t add the walnut sweet topping and personnel for me I felt they were too sweet. Next time I will reduce sugar a bit, I will be making more using this recipe
Feel free to adjust the sugar in this recipe especially if your bananas are very sweet!
I made these exactly as the recipe was written except I only have cupcake tins which are smaller than muffin tins. It made 17 smaller muffins. I checked them after 18 minutes thinking they might get done earlier due to the smaller size but I ended up baking them for a total of 21 min. I baked both the tins of muffins at the same time. I sent these to work with my husband for our employees and they RAVED about them! Best recipe ever!
We’re happy you and your employees enjoyed our recipe! Thank you for taking the time to leave your feedback!
I made this with one tweak since I don’t have vegetable oil. I substituted half coconut oil/half Greek yogurt. The muffins came out fantastic! Not sure if it’s in the directions, but I mix all my dry ingredients (minus sugar) together to make sure it’s evenly distributed before adding to the wet.
Thank you for sharing your feedback!
How would you adjust the baking time and/or temp to make 6 xlarge muffins?
I wouldn’t change the temperature but I would bake them until a toothpick inserted in the middle came out clean.
Amazing muffins! Everyone in the household loves them! I have made them multiple times and they disappear quickly!
They look yummy! Thanks for your feedback.
I made these and they are so so good, I’ll make these many times over.
Thank you for your feedback! We’re happy you enjoyed them.
I made this using a Bundt pan with the glaze on upside down like sock it to me cake^_^.
Sounds yummy! Thank you for taking the time to leave your feedback!
Just made these, and W🤩W! Delicious! I used a jumbo muffin pan, so I got 6 from it. The only change I made was to bake them at 400F for 8 min, then 375F for 12. Thank you for sharing the tips on mixing!
Thank you for your feedback! Your muffins look yummy!
Just made these, and W🤩W! Delicious! I used a jumbo muffin pan, so I got 6 from it. The only change I made was to bake them at 400F for 8 min, then 375F for 12 more minutes. Thank you for sharing the tips on mixing!
Wonderful!
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!
Turned out amazing!!
So happy to hear! Thanks for taking the time to leave your feedback!
Added 1/4 cup semi sweet chips and 1/4 shredded coconut….these were amazing! Family loved them. Thank you for the recipe.
We’re so happy you enjoyed them. Those sound like great additions. Thank you for taking the time to leave your feedback!
What a great banana nut muffin recipe. So glad it came up when I Googled. I made a couple of insignificant changes: swapped the cinnamon & optional nutmeg for 3/4 tsp. Pampered Chef Cinnamon Plus, added 1/2 tsp. vanilla extract and used chopped Black Walnuts. Lastly, I did not use the topping. Loved the muffin. Ate one fresh out of the oven and then froze the rest. The next morning, I nuked one and it was as good as the first one. Has anyone ever tried another fruit, like blueberries? Wonder if these are so good because of the banana. I will never use another banana nut muffin recipe…this is it!
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!
Thank you for this fantastic recipe. Everyone loved them. I am going to send them the link for the recipe at their request. I am just sorry that I forgot to take pictures of the beautiful, and very professional, looking muffins that I made using it. I did this again because I forgot to click on the 5 stars.
Thanks so much for taking the time to comment! So glad you loved them!!
Thank you for this fantastic recipe. Everyone loved them. I am going to send them the link for the recipe at their request. I am just sorry that I forgot to take pictures of the beautiful, and very professional, looking muffins that I made using it.
Can I avoid putting the egg- to make the item Vegan?
Yes, just use another banana instead of the eggs.
I made this with applesauce instead of oil, I lessened the white sugar just a tad bit too. Baked at 425° for 5 min then 350° for 15 min. It domed very nicely. My issue is that the muffin liners don’t peel off nicely. I did use grease resistant liners. Otherwise, very good but still a little too sweet for my liking.
They’re likely not peeling off nicely because you replaced the oil in the batter. Depending on the sweetness of your bananas, you might need more or less sugar, sometimes we add just 1/2.