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’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!☺️
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!!🙂
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 made these today and they are fantastic! Easy to make and easy to share with neighbours!
So glad you liked them!
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!
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! 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!
Can you use olive oil instead vegetable oil, I’ve got everything ready and realized I don’t have veggie oil’?
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! 🙂
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 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!
Thank you so much. I tried the recipe. It was lollipop good!!
Thanks Rose!🙂
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!
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.
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 🙂
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!!
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/
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! 🙂
I just put them in the oven and realized I forgot to add the egg :'(
Delicious!!! I followed the recipe exactly, and these muffins were a hit! So good!
Thanks so much! Yes, we love this recipes also!❤️