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
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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.
Hi, my name is Renee, and I found your recipe when I was looking for a great Banana nut muffin and came across yours. This is the most, best muffing I have ever made, so moist and just full of flavor. Thank you, mine son and other think so too.
Thanks so much Renee🙂. I really appreciate that!
Your recipe did not ask for vanilla extract. Why is it so?
Feel free to add vanilla if you wish, but we like them without. 🙂
Found your recipe last night, put everything together and popped them in the oven this morning. Added 1/2tsp vanilla.
Amazing This is now my go to recipe of Best Banana Muffin deliciousness. THANK YOU!
So glad you liked them!
This recipe name is spot on! My family devoured these muffins. My 7 year old says that “they are magical!” Thank you for sharing my new go-to banana muffin recipe.
You’re welcome Heather!! So nice to hear that from your 7 year old, glad you love the recipe so much!🙂
By far my favorite banana nut muffin recipe! Using oil instead of butter makes all the difference. It lends to that perfectly light and moist muffin. I also love the addition of cinnamon. Super yummy 10/10!
Thanks so much Melissa! Yes, the oil makes all the difference!!🙂
Best recipe ever! Thank you!
Thanks so much Hazel!!
These muffins are just ridiculously delicious. Tastier than any store-bought muffin by far. I keep buying bananas and purposely let them get overripe so I can make these. I’m about to do so for the fourth time in the space of a couple months. Thank you for the recipe!
You’re welcome Suzanne!! Thanks for your feedback!
Excellent!
Thanks so much Nataly!
These muffins are delicious, they get eaten super fast at my house! I have made them twice now, super easy recipe to follow. The crunchy topping is good on top. Love this recipe, thank you for sharing.
You’re welcome Ami!!🙂
Whoever said these are the best, wasn’t kidding. They are moist with a sweet, crunchy top. I’ll never even be tempted to try another banana nut muffin recipe….ever. I’ve found the holy grail of recipes. Thank you.
Thanks so much Jacqueline!!
These are amazing! The best recipe I’ve found. Definitely a keeper.
Thanks so much Sara!
Made these muffins 4 times (at least) since finding this recipe in January… They are fabulous! Super moist and the topping goes great with it. THANK YOU!!💞
Exactly! We love this recipe too! Thanks Rhoda!🙂
Amazing. We used pecans instead of walnuts and LOVED it
That sounds like a great addition! Thanks Danelle!!
So so good! I only managed to get 9 muffins and I did make some adjustments throughout the recipe (replacing some of the granulated sugar with dark brown sugar, first combining the dry ingredients then adding it to the wet ingredients, sifting the dry ingredients into the wet, replacing some of the nuts for the topping with oats, adding a little vanilla extract & increasing the baking time to 26 minutes – okay now it sounds like I just created my own recipe🙈😂). The texture and flavour was on point.
Glad you enjoyed them!
Fantastic recipe! Thank you for sharing. They turned out great, absolutely delicious. I didn’t have nutmeg but put a extra wee bit of cinnamon in. Will for sure make these again
These ar the best muffins of any kind I ever made. Very delicious and tender. I’ll be trying some of the other recipes!
I’m so happy you e enjoyed them! Happy baking ☺️
AMAZING MUFFINS! I made them yesterday for the first time. As a true muffin connoisseur, I am always on the look out for the best possible muffin recipes. These will definitely be on my list for #1 banana nut muffin! For the vegetable oil, I used coconut oil. I think the strudel topping is what makes these extra special. They are truly delicious and I would highly recommend!
My only mistake was thinking they were undercooked when I checked them at the recommended cooking time. They seemed still soft in the middle so I baked them for several more minutes. I think they were a bit dry then… so they probably would have been perfect if I removed them at 23 minutes and let them sit for a few more minutes.
I’m so glad you liked them!! 🙂
I bake this muffin this morning. It is so easy to make. Hassle-free. Thank you for the recipe.
This recipe will be a keeper.
Thank you very much. ❤️
I’m happy you enjoyed them ☺️ Happy baking!
These banana nut muffins were AMAZING! The best I have ever had, very moist and full of flavor! I’m currently thawing my bananas from the freezer to make another batch! Can’t wait to have them again!
Thanks Michelle, I’m so happy you like them! ☺️
Great muffins! I added vanilla extract just because and I over-filled a 12 cup muffin pan and only made 10 so I got my desired large muffin tops; making your blueberry muffins next!
Thanks again,
Norma from Miami, FL
You’re welcome Norma! Thanks for the feedback!