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 just made it and was the best muffin I tasted
Thanks so much for the comment Daniel, so happy to hear you like the recipe!!
I’ve made these many times before and they were fantastic. Now I have the silicon baking molds/trays and wonder what the difference in baking time would be.
You shouldn’t have to adjust the baking time by a lot even if you’re using silicone trays. Make sure you use a toothpick to check for doneness and just give them a couple more minutes if necessary.
Any tips for using silicon molds? Baking time specifically.
Make sure you toothpick-test your muffins and give them 2-3 more minutes if necessary.
Just made these muffins. I did not have any vegetable oil so I substituted them with Avocado oil. They were delish!!
Thanks so much for the comment, so happy to hear you like the recipe!!
Can I substitute the vegetable oil for melted butter?
Yes, but you might get a slightly dryer crumb.
Just made! Absolutely amazing, great tips to follow especially bc it was my first time . Thank you 🙂
I’m so happy you enjoyed the muffins! Thank you for taking the time to leave your feedback!
These are the best banana nut muffins I’ve made. They are absolutely delicious.
Thank you for taking the time to leave your feedback! We’re happy to hear you’re enjoying our recipe!
Hands down the most delicious banana muffins.
Thank you for taking the time to leave your feedback, Alice! We’re so happy to hear you’re enjoying our muffins recipe!
Thank You so much for this recipe, mixed up and baked perfectly!
Thanks so much for the comment Amanda, so happy to hear you like the recipe!!
Best banana nut muffin recipe ever!
I’m so happy you enjoyed it! Thank you for taking the time to leave your feedback!
These are incredible! I was missing brown sugar for the topping, so I just used white, but it turned out delicious nonetheless. I even made a few muffins without the walnuts added, as my dad can’t eat them anymore, and he still loved them! I also had a very easy time following the recipe, although I’m not an experienced baker. I will absolutely make these again.
Thank you so much for sharing your feedback!
Absolutely delicious! I usually add something or take something away but I did not on this recipe and it was perfect!
So happy to hear that! Thanks for rating our recipe.
Made these today, used pecans instead of walnuts. Delicious!
So happy to hear that! Thanks for taking the time to rate our recipe.
I made these muffins many times now. They are easy to make and delicious! Thanks for the recipe!
So happy to hear that! Thanks for taking the time to share your feedback.
Great little muffins! I didn’t add the topping (to reduce the calories) and they were still delicious. Thanks!
Thanks for taking the time to leave your feedback, Hettie.
Awesome!! The best!! Like them better than Banana Nut Bread
So happy to hear that! Thanks for your feedback.
Can these be baked in the larger muffin tins? If so, any changes to bake temp and time?
You can for sure bake them in larger muffin tins but you’ll have to bake them for longer. We’re not sure exactly how much longer as we’ve not tried this recently but keep an eye on them and remove them from the oven when a toothpick inserted in the middle comes out clean.
I made these muffins because they looked simple and I had all the ingredients (or substitutes) to make a half batch. They turned out so much better than I expected. I even threw in the whole egg for good (bad?) measure! Why waste half an egg!?
I also used oil for the topping because I didn’t have butter. It probably was OK because I’m pretty sure the people I saw inhaled them anyway.
Finally, I made mine about 25% bigger than the ones in your photo (because, “I only had ONE muffin” sounds the same no matter how big they are.)
This is the recipe I’ll memorize for if I’m ever randomly picked as a contestant for a baking show. Well done!
P.S.: The ad just above the recipe card is: “Why you’re not losing weight!”
I know THAT’S right! 🙂
Ahahahah 😂 love this! Thanks for taking the time to share your feedback.
Just made another batch this morning!
Came.out well. Was my first try in the air fryer with amazing results even though I was not sure of timing and temperature
We’re very happy to hear that! Thank you for taking the time to leave your feedback. How long did you bake them at at what temperature?
I made these yesterday – so yummy! Baked for 21 minutes and they came out perfect, not too dry, which can happen with banana muffins or bread. Added a small handful of chocolate chips to the batter and that was wonderful with all the walnuts!
Thanks for taking the time to leave your feedback! We’re happy you enjoyed our recipe.