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Banana Nut Muffins with Nutty Crumble Topping on a white plate.

Banana Nut Muffins

Chef Jenn
Banana Nut Muffins are soft, moist, and full of ripe banana flavor with toasted walnuts in every bite. The buttery crumb topping adds just the right amount of sweetness and crunch, making these muffins perfect for breakfast, snacking, or freezing for later.
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Prep Time 15 minutes
Baking Time 25 minutes
Total Time 40 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 servings
Calories 381 kcal

Ingredients
  

For the muffins

  • 1 1/2 cups walnuts divided
  • 2 cups all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1 teaspoon coarse salt
  • 1/4 teaspoon ground cinnamon
  • 3 extra ripe bananas mashed
  • 3/4 cup light brown sugar
  • 1 stick unsalted butter melted
  • 1 large egg
  • 1/4 cup milk

For the crumb topping

  • 6 tablespoons all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 tablespoons brown sugar
  • 3 tablespoons butter melted
  • 1/8 teaspoon cinnamon

Instructions
 

  • Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
  • Spread the walnuts on a baking sheet and toast them for about 12 minutes, until fragrant. Let them cool, then coarsely chop them.
  • In a medium mixing bowl, whisk together the flour, baking powder, salt, and cinnamon.
  • In a separate large bowl, whisk together the mashed bananas, brown sugar, melted butter, egg, and milk until smooth.
  • Add the dry ingredients to the wet ingredients and stir just until combined. Fold in 1 cup of the toasted walnuts.
  • Divide the batter evenly among the muffin cups.

For the Crumb topping

  • Combine the melted butter, cinnamon, granulated sugar, and brown sugar in a small bowl. Stir in the flour and the remaining walnuts until crumbly.
  • Sprinkle the topping evenly over each muffin.
  • Bake for 20 to 25 minutes, until the tops spring back lightly when touched.
  • Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Video

Notes

Chef Jenn’s Recipe Notes

  • Toast the walnuts before adding them to the batter. It only takes a few extra minutes, but it gives the muffins a much deeper, nuttier flavor.
  • Use very ripe bananas for the best sweetness and banana flavor. This is not the recipe for firm yellow bananas.
  • Mix the batter just until combined. Overmixing will make the muffins tougher instead of soft and tender.
  • A cookie scoop makes it much easier to portion the batter evenly, so all the muffins bake at the same rate.

Nutrition

Serving: 1muffinCalories: 381kcalCarbohydrates: 45gProtein: 6gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 8gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 44mgSodium: 310mgPotassium: 234mgFiber: 2gSugar: 22gVitamin A: 376IUVitamin C: 3mgCalcium: 89mgIron: 2mg
Keyword Banana Nut Muffins, easy muffin recipe, homemade banana muffins, walnut muffins
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