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.
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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.
Just made these.. Best is an understatement! Only thing I did different, due to a picky texture eater, I chopped walnuts for batter real tiny. Left topping bigger. Look exactly like picture. Absolutely delicious!!!
So glad you loved them! Thanks for taking the time to leave a comment with your feedback!
Nice post
Thanks so much for the comment, so happy to hear you like the recipe!!
These are so tender and delicious! Thanks for the great recipe.
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!
Perfect recipe! 7 out of 7 colleagues LOVED them!
We’re so happy you and your colleagues enjoyed them! Thank you for taking the time to leave your feedback!
Looks yummy!
Thank you! Let us know how they turn out when you make them.☺️
I love making a batch of these to have all week for kids lunches and quick breakfasts on the run. Delicious!
So happy to hear you and your family enjoy our muffins. Thank you for taking the time to leave your feedback!
What a great way to use up leftover bananas!
Yes! I use this recipe to redeem those bananas that sit in my kitchen for a bit too long too 😂
Made with 1/2 cup of light brown sugar instead of 3/4 cup brown sugar and added 1/3 cup Greek yogurt for one banana (I only had 2 ripe ones on hand), also added 1/2 cup mini dark chocolate chips and did not do the topping (ran out of walnuts) and they were DELICIOUS!
We’re happy you enjoyed them! Thank you for taking the time to leave your feedback ☺️
Can these muffins be made ahead of time and put in the freezer? If so, do you have any recommendations for thawing/reheating? Thank you, they look delicious and simple too!
Yes, you can freeze them. You can thaw them on the counter or in the fridge overnight!
I bake them last weekend! But I adjusted some ingredients so it tastes a little sweet. Next time I’ll follow the original steps!
Let us know how you like them then!
These are amazing taste great and easy to make
Thanks Joan!
I’ve just baked a batch of these and I’m struggling to stop my 9yr old daughter and my husband from eating them before they’ve cooled! The smell of them baking was insane and like another baker in these comments, I may or may not have eaten some of the topping that was meant for the muffins lol!
These will definitely be on repeat in our home and I can’t wait to try out your other recipes. Thank you xx
We’re so happy you enjoyed them! I eat the topping while i make them all the time. I make a bit extra and call it snacking topping 😂 Thank you for taking the time to leave your feedback!
I have made these 3 times this fall. The second time I made a cream cheese filling to put inside . It was good but really like them better plain. I have noticed that the recipe makes 14 muffins for me so my tins may be the tiniest bit smaller. So much easier than cutting banana nut bread. I have to make two recipes to share them.
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!
These are wonderful muffins! I did use a little brown sugar in place of some regular sugar. I also used a bit more cinnamon and nutmeg than what is called for. I live in Italy now and the spices here do not seem as potent as in the states. Thanks for the recipe!
We’re so happy to know that people in Italy enjoy our recipes! Thank you for taking the time to leave your feedback!
I made this for the first time today. This recipe is a keeper! I doubled the cinnamon and swapped out brown sugar for the white sugar (I prefer the flavor of brown sugar), and the results were outstanding.
Only one thing: no way does this take only 15 minutes of prep time! More like 45 min…to chop all those nuts, prepare the main recipe, and then prepare a separate topping; then fill 12 individual muffin cups (which takes almost 15 min by itself!)…are you serious? I always find that people who publish recipes seriously underestimate prep times. They should also add cleanup time!
Thanks for a great recipe.
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback! I think I’ve made these muffins so many times I can make them in my sleep…you’re right cleanup is a hassle but I’m always happy if there’s a yummy muffin waiting for me at the end of that time.
These are scrumptious – messed up and didn’t put topping on before cooking – but after baking popped the topping in oven for 5 mins – cooled – chopped a bit more to make a delicious brittle topping . Topped muffins with cream cheese icing and the nut brittle – highly recommend. This recipe is a keeper 🙂
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!
Made a double batch. Only had 1 cup white sugar so added a half cup of brown sugar. Turned out great. Put half in the freezer. Everyone loved them. Next time I’ll double the topping.
We’re so happy you enjoyed them! Thank you for your feedback! Double the topping means double the yumm ☺️
I bake them and it was fantastic. The family gobbled it up. I made some slight adjustments (4 medium banana, a little less sugar and more walnuts in the batter). Thank you for the recipe!
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!
To be fair, I did not make the crumble topping (I know, I know!), BUT that said, these were wonderful without it! They had a really nice rise, which I love in a muffin. Great crumb, great flavor. Love that it uses 3 bananas (I had a ton) and a hearty bunch of walnuts, too. Will definitely make again!
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!
They smell delightful, they look fabulous, and they taste scrumptious! Thanks for the tips on the b.soda/b.powder.
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!