Banana Nut Muffins

Tested & Perfected Recipes

Lightly sweetened with honey, these fluffy banana nut muffins are a delicious way to use up overripe bananas.

banana nut muffins

These fluffy banana nut muffins sweetened with honey are one of my favorite ways to use up overripe bananas. And I don’t know about you, but I seem to have a never-ending supply. Seriously, if you looked in the bottom drawer of my freezer, you would think I was a crazy lady who hordes old brown bananas.

Repurposing food is a trait that was ingrained in culinary school. The chefs would randomly (and terrifyingly!) check our trash cans to make we hadn’t tossed any scraps that could be transformed into something else. I quickly learned that absolutely nothing is wasted in restaurant kitchens: stale bread becomes breadcrumbs and croutons; bones become stock; vegetable odds and ends become soup; cake trimmings become dessert trifles; and old bananas become banana baked goods or banana ice cream.

What You’ll Need To Make Banana Nut Muffins

ingredients for banana nut muffins

As you can see, you want your bananas to be pretty brown; the browner and spottier, the better! To speed up the ripening process, place your bananas in a brown paper bag and fold down the top.

If you have over-ripe bananas that you aren’t ready to bake with, peel them first and then place them in a resealable plastic bag in the freezer. Most banana bread recipes call for about three ripe bananas, so I freeze them in groups of three and defrost when the baking mood strikes.

How To Make Banana Nut Muffins

ingredients for muffin topping in mixing bowl

To begin, make the walnut topping: In a small bowl, toss the nuts with the honey and cinnamon until the nuts are evenly coated (the mixture will be sticky). Set aside.

stirring nut topping

Next, combine the dry ingredients for the muffins in a medium bowl.

dry ingredients in bowl for banana nut muffins

Whisk and set aside.

whisked dry ingredients in bowl

In a large bowl of an electric mixer, combine the butter, sugar and honey.

butter, sugar and honey in mixing bowl

Beat until fluffy, about 2 minutes.

creaming butter mixture

Beat in the eggs one at a time.

beating in the eggs

Add the banana, vanilla, and yogurt (or sour cream).

adding sour cream, bananas, and vanilla

Beat until blended (the batter will look grainy; that’s okay).

banana nut muffin wet mixture mixed in bowl

Add the dry ingredients.

adding dry ingredients to wet ingredients

The batter will look like this.

finished batter for banana nut muffins

Spoon the batter into the prepared muffin tin (the cups will be very full) and sprinkle evenly with the nut topping.

banana nut muffin batter in muffin cups with walnut topping

Bake the muffins until the tops are golden and domed, 25 to 28 minutes.

baked banana nut muffins cooling on rack

Let the muffins cool in the pan for 5 minutes, then turn them out onto a rack and let cool for at least 10 minutes before serving.

banana nut muffins

More ways to use up your Overripe Bananas:

Banana Nut Muffins

Lightly sweetened with honey, these fluffy banana nut muffins are a delicious way to use up overripe bananas.

Servings: 12 muffins
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Total Time: 55 Minutes


For the Walnut Topping

  • 1 cup chopped walnuts
  • 1 tablespoon honey
  • 1 teaspoon cinnamon

For the Muffins

  • 1-2/3 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, at room temperature
  • 2/3 cup sugar
  • 1/4 cup honey
  • 2 large eggs
  • 1 cup mashed bananas, from 2 to 3 overripe bananas
  • 1 teaspoon vanilla extract
  • 1/3 cup Greek yogurt or sour cream (low fat is fine)


  1. Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
  2. Make the walnut topping: In a small bowl, toss the nuts with the honey and cinnamon until the nuts are evenly coated (the mixture will be sticky). Set aside.
  3. For the Muffins: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. In a large bowl of an electric mixer, beat the butter, sugar, and honey until fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula if necessary. At medium speed, add the eggs one at a time, beating until fully incorporated between additions. Add the mashed bananas, vanilla, and yogurt (or sour cream) and beat until blended (the batter will look grainy; that's okay). Add the dry ingredients and mix on low speed until well blended.
  5. Spoon the batter into the prepared muffin tin (the cups will be very full) and sprinkle evenly with the nut topping. Bake the muffins until the tops are golden and domed, 25 to 28 minutes. Let the muffins cool in the pan for 5 minutes, then turn them out onto a rack and let cool for at least 10 minutes before serving.
  6. Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 – 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.

Nutrition Information

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  • Serving size: 1 muffin
  • Calories: 302
  • Fat: 15 g
  • Saturated fat: 6 g
  • Carbohydrates: 38 g
  • Sugar: 21 g
  • Fiber: 2 g
  • Protein: 5 g
  • Sodium: 216 mg
  • Cholesterol: 52 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • You are my favorite online chef. Every recipe I’ve tried has been excellent and a favorite. Your cookbook is great. The recipe for Banana Nut Muffins is perfect. I’m a retired home economist and many of your recipes have replaced my old favorites.

    • — Gaye Belcher on October 12, 2020
    • Reply
    • 💗 So glad you like the recipes!

      • — Jenn on October 12, 2020
      • Reply
  • This made the best tasting banana nut muffin I’ve ever had! I followed the recipe but didn’t have quite enough sour cream. I finished up the required amount with about 2 tablespoons of drained, plain yogurt. The recipe worked perfectly for me and made 12 beautiful, tall muffins with a moist tender crumb. I only needed 24 minutes of cooking time in my oven. I know I’ll be making these muffins again. Btw, I also made and froze the dough for the Cheddar & Herb Cheese Straws today. Another fantastic recipe!

    • — Donna on October 1, 2020
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  • Hi Jenn,

    Can the walnut topping be replaced by mini chocolate chips? Thanks.

    • — Joyce on August 13, 2020
    • Reply
    • Sure, that should work. Enjoy!

      • — Jenn on August 13, 2020
      • Reply
  • These came out HUGE, moist, and beautiful. They looked like coffee shop muffins! They were way, way too sweet for me, however. I’ll definitely make them again but use only half the sugar next time.

    • — Cathe on July 9, 2020
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  • Another winning recipe, however I found my mixture was too much for 12 muffins. I filled the muffin cases as described but once in the oven the mixture spread all over the top of the muffin trays and so didn’t ‘peak’ as suggested. They tasted phenomenal though. Next time I will make 16!

    • — Libby Clark on July 8, 2020
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  • excellent recipe! Reduced sugar too 100g and tasted great and fluffy! Walnut topping is phenomenal!

    • — Peter on July 6, 2020
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  • Best banana muffins I have tasted! The nut combo topping takes them to the next level.

    • — Elizabeth on June 18, 2020
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  • One of my favourite muffin recipes. The smell as they cool is indescribably delicious.

    • — Lucille C on June 17, 2020
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  • I love Jenn’s recipes, but this one was a failure. It’s easily the messiest and stickiest recipe I’ve ever encountered, for something so simple. Followed as is, resulted (in addition to the mess, which I am very meticulous about and clean up as I go, but this was overwhelming) in a weird kind of a “mushroom cap” overflowing the molds. End result, taste is fine, weird looking, but not worth the effort. I save this kind of effort for a “cassoulet” type of affair.

    • — Mira on May 7, 2020
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  • amazing literally no words

    • — Grace on May 7, 2020
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  • Two words….absolutely delicious!!

    • — Anne Spiteri on May 7, 2020
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  • One stick of butter equals 1/2 cup or 1 cup?

    • — Kimberley on April 29, 2020
    • Reply
    • 1/2 cup 🙂

      • — Jenn on April 29, 2020
      • Reply
  • Jenn, is it ok to use foil baking cups with a paper liner inside?
    Recipe sounds so so yummy.
    Thank you

    • — Janet on April 28, 2020
    • Reply
    • Sure – hope you enjoy!

      • — Jenn on April 29, 2020
      • Reply
  • Hi Jen!
    Made these muffins yesterday & they are the best I’ve had yet. Thank you for the recipe.
    I ran out of cane sugar so I used half cane sugar/half brown sugar + Only had enough honey for the topping but ran out of honey for muffin mixture so used half honey/half maple syrup for the mixture. I also used plant butter. My bf has a dairy allergy, not so much to the lactose but to the whey (protein), so I still used the greek yogurt because most of the whey is strained out. He had no troubles. I didn’t have walnuts so used pecans instead. Sprinkled a little brown sugar on top with the pecan topping. Turned out beautiful and so yummy!

    • — Andy on April 28, 2020
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  • Made these muffins today and they were excellent. Filled batter to rim and they rose perfectly. Loved topping with honey. I did add some chopped walnuts in the badder. My husband loved them too so this will be my banana recipe. Thank you Jenn. I never give reviews, but your recipes and instructions are consistent and excellent. Much appreciated.

    • — Sally Ann on April 26, 2020
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  • Can I make these without the candied nuts on top? I don’t have any at home.

    • — Shirley L.S. on April 20, 2020
    • Reply
    • Sure!

      • — Jenn on April 20, 2020
      • Reply
  • Hi Jenn, as usual, your recipe is a hit with the family! I cut the sugar, honey and used normal yoghurt instead of Greek yoghurt ( as didn’t have it) and it tasted just as good!

    • — Kelly on April 18, 2020
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  • Husband just told me, “I hope you saved this recipe somewhere.” It’s a winner!

    • — Christine on March 28, 2020
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  • Hi Jenn! These muffins look so good. I want to make them tomorrow so we can enjoy them all through the weekends ) do you think I could substitute a coconut oil instead of butter? If yes, how much would be an equivalent amount?

    • — Asyl on February 6, 2020
    • Reply
    • Sure Asyl, coconut oil should work (and it would be the same amount). Hope you enjoy!

      • — Jenn on February 6, 2020
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      • Hi Jenn,
        What should I do if I don’t have an electric mixer? Should I whisk it by hand or stir it with a spatula or spoon? & Thanks for your awesome recipes!

        • — S H on April 8, 2020
        • Reply
        • Hi S H, for the best results, you really need a mixer for this. Sorry!

          • — Jenn on April 10, 2020
          • Reply
  • These look amazing! I currently can’t have dairy (new baby at home), can these be done without butter?

    • — Angie on January 23, 2020
    • Reply
    • Sure, Angie – I’d use coconut oil.

      • — Jenn on January 24, 2020
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      • Hi Jen,
        My husband is lactose intolerant, I was wondering if there is anything I can substitute the yogurt or sour cream with.


        • — Rani Lohana on April 2, 2020
        • Reply
        • Hi Rani, if you’re able to find non-dairy yogurt, that should work here. Hope you enjoy!

          • — Jenn on April 3, 2020
          • Reply
  • Wonderful recipe, thanks Jen!
    The second time I made these muffins, I made more of the walnut topping mixture and incorporated some of it in the batter as well as placing over the top. it turned out very nicely. Thanks again

    • — Angela on January 14, 2020
    • Reply
  • Hi Jenn,
    I would like to make these muffins for a holiday brunch. Can I make these muffins as mini muffins?
    How would this effect cooking time? Also, how much batter would I use for each muffin?

    • — Carole on December 11, 2019
    • Reply
    • Sure Carole, you can make these as mini muffins. You’ll fill the muffin cups almost entirely. They should take somewhere from 10 to 13 minutes in the oven. *I’d start checking them at 10.) Enjoy!

      • — Jenn on December 12, 2019
      • Reply
  • Could I use maple sugared walnuts for the topping and just eliminate the honey?

    • — Judy on December 9, 2019
    • Reply
    • Hi Judy, I think that would work but because the honey acts kind of like glue to hold the topping ingredients together, when you top the muffins, I press the topping down a little bit to adhere them to the batter. Hope you enjoy!

      • — Jenn on December 9, 2019
      • Reply
  • Hmmm, not sure why these didn’t turn out well. This is the 2nd time I’ve tried a bread or muffin recipe that uses honey that I haven’t liked. It was an easy recipe, and the muffins were moist enough, but they didn’t rise into a dome shape either, nor were they that tasty. Ordinarily I love your recipes, Jenn.

    • — Barbara on December 5, 2019
    • Reply
    • Hi Barbara, Sorry to hear these didn’t turn out well for you. Regarding them not rising as you would’ve expected. Is there any chance you measured something incorrectly? If not, was the oven fully pre-heated? Was your baking soda or baking powder old?

      • — Jenn on December 5, 2019
      • Reply
  • These muffins are delicious! I had some overripe bananas and I wanted to try something new, so I gave these a try. I took them to my office and everybody loved them. I especially love the honey and walnut topping. I just made a few minor changes to make them a bit healthier:
    – Whole wheat flour instead of all-purpose
    – 1/2 cup Greek yogurt and about 50 grams of butter
    – 1/2 cup sugar instead of 2/3 cup
    – Added one teaspoon of cinnamon to the batter (this is just for the flavour – I might also add some nutmeg and/or ground cloves next time)

    Whether you want to make some switches or not, this recipe is fantastic and I’ll definitely be making it again. Thanks, Jenn!

    • — Safeya on November 11, 2019
    • Reply
  • Like many of these reviews, I also had a lot of bananas and was trying to figure out how to use them, when I saw this muffin recipe, so on a rainy afternoon I made them and they were divine, so light and fluffy and tasty, it was hard to stop at one. They are definitely going to be made again, thanks for always having wonderful recipes.

    • — Cindy McCluskey on October 11, 2019
    • Reply
    • Glad you enjoyed!

      • — Jenn on October 13, 2019
      • Reply
  • Best muffin recipe that I have ever made!

    • — Patricia Fleming on September 15, 2019
    • Reply
  • If I wanted to make this into a loaf instead of muffins how would I do this?

    • — Lisa on September 14, 2019
    • Reply
    • Hi Lisa, I’d bake the loaf at 350°F for 40 to 45 min. Hope you enjoy!

      • — Jenn on September 14, 2019
      • Reply
  • I’m truly never disappointed with Jenn’s recipes. She manages to somehow make a simple little recipe become phenomenal. I love baking her recipes because ingredients are never wasted from a failed recipe. I always read the reviews so I can tweak as my husband is gluten sensitive and in this case, there’s honey which my infant cannot have. The Namaste GF flour works beautifully and the maple syrup is perfect! Another reviewer mentioned pecans in lieu of walnuts and I LOVE pecans so voila. While I was baking these, my infant was in his chair sampling Jenn’s banana bread, so as you can see, I truly love this talented cookbook author! I also love that she explains how to freeze/thaw/warm up the recipe. I don’t know what I did before discovering her blog a couple of years ago. Love her cookbook too! ❤️

    • — Frenchie cooking mama on September 8, 2019
    • Reply
    • Thank you so much for your nice comments Frenchie — you made my day! 💗

      • — Jenn on September 9, 2019
      • Reply
  • I’m so glad I saw the post on Instagram for these muffins! I had overripe bananas on the counter and was going to make my usual banana bread. These muffins were a yummy alternative. I omitted the topping since there’s a nut allergy in the house and added the cinnamon to the dry ingredients.

    • — Michelle on September 8, 2019
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  • Thanks so much for this recipe, Jen! The muffins were light and moist and the honey and yogurt added perfectly balanced flavors!
    Best ever!

    • — Kathryn Hale on September 7, 2019
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  • So moist, light and just delicious, though a bit on the sweet side.

    • — Sylva on September 4, 2019
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  • I just stumbled upon this recipe. Absolutely delicious! My kids are all grown and gone so I rarely bake. This September day has an autumnal feel and there were a few very ripe bananas left so baking seemed appropriate. I substituted buttermilk for the yogurt since I had that on hand. The guy painting my doors and windows really enjoyed having a muffin with his cup of tea. Thank you for sharing this Jenn!

    • — Susan Prosser Mouzon on September 3, 2019
    • Reply
  • I’ve made this recipe for about a year or more as my go-to banana muffin recipe, even forgoing typical banana bread for these! I just had my second baby, and my sister and cousin have also just had babies. We’re all breastfeeding and this recipe is one I have easily altered to make it new mama and lactation friendly! These made perfect gifts for those newly postpartum ladies and no one could believe they were lactation boosters! To make this already bomb recipe lactation friendlier I added ground flax, brewers yeast, an extra banana, subbed Greek yogurt for sour cream and doubled the amount, a smidge more baking powder, and subbed part of the flour for oat flour. So easy and a huge hit! Thanks for this recipe, I treasure it!

    • — Kaylin H. on August 31, 2019
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    • How much did you add for each new ingredient? Mostly am wondering about the brewers’s yeast.

      • — Frenchie cooking mama on September 8, 2019
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      • I’ve been searching for the perfect banana walnut muffin recipe and found this. I didn’t have plain yogurt so I used my strawberry yogurt with fruit bits but to my surprise, it didn’t overpower the bananas and honey. In fact, it complemented it. Also added some chopped walnuts to the batter since I love walnuts. The taste is perfect!This will be my go-to recipe from now on.

        • — Kat on October 14, 2019
        • Reply
  • So fluffy and flavorful. Will make again! I used pecans and less sugar/honey instead.

    • — Kira on August 22, 2019
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  • These muffins are delicious–and I love the nutty crunch on the top that the honey adds–brilliant. I have a question though–the muffin cups are very full (as the recipe advised) but my batter spread out on the muffin tin so that the whole muffin tin was covered and my muffins all had flat tops, much more so than your photo. What did I do wrong? I want to make these again for a brunch for guests but I’d like to get it right, lol. Also, your website is my go-to for when I have guests and want to try something new without the risk–or when all our adults kids and their families are home–our grown sons love trying your recipes with me in the kitchen. Every one has been a hit! Thanks for helping us make GREAT family memories!

    • — Mary on July 29, 2019
    • Reply
    • Hi Mary, Happy to try to troubleshoot. While these definitely spread some across the top of the muffin tin, it shouldn’t cover it completely. Did you make any changes at all to the recipe? Did you use Greek yogurt and not traditional yogurt? Also, what brand of flour did you use? Sometimes when baked goods turn out flat, one reason may be the brand of flour used. I always use King Arthur flour with good results.

      • — Jenn on July 29, 2019
      • Reply
  • Made with sour cream and added milk chocolate chips. The best muffin I have ever tasted. Light, moist and full of flavour. Another home run from Jen!

    • — Sherry, Kelowna on June 20, 2019
    • Reply
  • So good!! Made with pecans instead of walnuts, added some tiny chocolate chips to the batter and reduced the sugar.

    • — Cynthia on June 10, 2019
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  • These are not only the best muffins I’ve ever made, but they are also the best tasting muffins I’ve ever put in my mouth!!! They are so moist with the perfect crunchy topping! The only thing that could make them better is being fewer calories!

    • — Melissa A. on May 20, 2019
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  • Yum! The honey in the batter and again in the topping adds a delicious flavor element to the muffins. The cinnamon in the topping is a great addition:)

    • — Wendie Morin on May 19, 2019
    • Reply
  • what is the best way to freeze bananas. I usually throw them into the freezer with the peel on and then take them out, defrost in microwave and mash.

    • — Irene on May 10, 2019
    • Reply
    • Hi Irene, That works but I usually remove the peel first and then freeze them in bags of three, since that’s about one cup.

      • — Jenn on May 10, 2019
      • Reply
  • I made a batch and it was great! My new go to banana muffin recipe!

    • — Darlyne Fanuga on May 8, 2019
    • Reply
  • I have made this recipe 3 times now, and each time family members comment on how good they are! The last couple of times I added some chocolate chips just because, but the recipe is yummy and perfect as is!

    • — Michelle Gregor on April 11, 2019
    • Reply
  • I love this recipe. I had to substitute a bit of brown sugar for the sugar portion. I ran out of sugar….yikes. I know I could have borrowed a cup of sugar from my neighbor, but I decided to use the brown sugar. It actually turned out really good! Good to know that it still tastes good even with the slight substitution.

    • — Tasha on April 11, 2019
    • Reply
  • This recipe is now saved with my other holy-grail go-to recipes! These muffins bake up wonderfully, even if I add way more banana than called for. The honey flavor adds that special touch that makes the muffins stand out from other banana breads. So yummy! Thanks for sharing!

    • — Kaylin on March 29, 2019
    • Reply
  • My, but those are huge , delicious muffins!

    • — LG on March 22, 2019
    • Reply
  • Made made these for my family for breakfast- incredible! I used gluten-free flour (allergy reason) and they tasted like the real deal! Brought me back to when I worked in an bakery and we would served fresh muffins every Sunday! Jenn, your recipes never fail!

    • — Monica on January 27, 2019
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  • Ummmmmmm the BEST muffins ive ever made. Seriously what are you waiting for? Preheat your oven already. These are heavenly.

    • — Suzie on January 26, 2019
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  • Delicious!

    • — Donna on January 26, 2019
    • Reply
  • Hi Jen, I made these using a combo of gf flour and ground oats. I used only 2/3 cups of honey and omitted the sugar ( Following the recommendations from another of your muffin recipes)
    They were delicious! Thank you

    • — Nora on January 25, 2019
    • Reply
  • Best banana muffins I have ever made! 😍

    • — Anne on December 24, 2018
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  • Scrumptious. They were moist and not too sweet. The banana flavour was perfect with the walnuts! Froze well and didn’t dry out. Will make again!

    • — Lucille C. on December 22, 2018
    • Reply
  • Hi Jenn. Love all your recipes and have been following your blog for years now.
    I was wanting to bake this into a loaf pan rather than a muffin pan. How long would I need to bake these for and at what oven temperature. 🙂

    • — Catherine on November 9, 2018
    • Reply
    • Hi Catherine, So glad you like the recipes! I’d bake the loaf at 350°F for 40 to 45 min. Hope that helps!

      • — Jenn on November 12, 2018
      • Reply
  • Spotted these on Instagram and had to make them!! They turn out beautiful, moist and perfectly fluffy. Not too much cinnamon and the right banana balance. Will definitely make again and triple the recipe. Perfect gift when dropping in to visit friends or family!

  • Made these last night and they were amazing. Thank you for another amazing recipe.

  • I love all of your recipes that I have tried so far. I even have your book. For this recipe, can it be doubled without destroying the taste and texture? Thank you.

    • Sure, Luli – that’s fine.

  • I had a girlfriends brunch and made these delicious muffins. I made them in mini muffin pans and they were easy and wonderful! I will certainly make again. The honey and the walnuts added such a nice flavor! 5 stars!

    • — Leslie DeRogatis
    • Reply
  • These were moist and fluffy. It made 23 medium size muffins with the yellow scoop. Next time I would toast the walnuts and put them inside the muffins because I wasn’t crazy about the topping. I used just under 1/4 cup honey because I was afraid 1/4 cup would be too sweet. Next time I would use the full 1/4 cup.

  • These are moist and fluffy. I used the yellow scoop so it made 23 medium size muffins. They took 14-17 min to bake. I used just under 1/4 cup honey because I was afraid they would be too sweet. I think 1/4 cup of honey would be fine. Next time I might toast the walnuts first and then put them inside the batter.

  • Can this be made into banana bread as opposed to muffins?

    • Yes, Robin, that should work. I also have a number of banana bread recipes if you want to take a peek at those. You can find them on the top row of this page.

  • Just made these today and they. are. PERFECT! Even though they are really banana honey-nut mini cakes, like most muffins. 🙂 I’ve made a couple of your muffin recipes and they are always perfect. Thank you!

  • Had to bake these the same day the recipe was posted; they are wonderful! Love the texture of the muffin – very close to banana bread. Used maple syrup in place of the honey in the topping and we love the subtle sweetness with the nuts!

  • Just made these today – yum yum yum!!!!

  • What can I use for the crunchy topping if we have an allergy to nuts?

    • Hi Nan, I make these without nuts for my daughter all the time – just add the cinnamon to the dry ingredients. Or if you’d still like a crunchy toppping, you could try a nut-free granola or a sprinkling of coarse sugar.

  • Could these be made using a whole wheat flour and less sugar?

    • Hi Shari, Yes I think you could use half whole wheat flour and 1/3 cup less sugar.

  • Honey Banana-Walnut Muffins were really yummy! Light and moist, they had just the right amount of banana flavor. You were right when you talked about not wasting the ripe bananas. My husband and I decided that this recipe was a keeper. The only thing I might do different was to increase the walnut topping, but that is just me.

  • My family loves these muffins! Great use for all of the bananas that I buy too many of. I’ve made them several times and they always turn out great!

  • I looked for a banana walnut muffin until I found this one. A keeper. Thank you,


    • — Maria Cortez Paynter
    • Reply
  • I wonder how you sprinkle the nuts. When mixed with honey, they became liquid-ish. I was only able to put them on top with a spoon. I think next time I will roll the topping mixture into the batter. My muffins do not look that great but still taste good.

    • Yes, Olga, the topping is definitely sticky! As you mentioned, using a spoon works well. Sorry to hear they’re not the prettiest, but glad to hear they were tasty.

      • The honey/nut mixture made it into the middle of the muffins and gives it a very nice taste. I “corrected” the look by sprinkling some powdered sugar over the muffins. I now regret giving the recipe 4 stars (-:

  • First of all, want to thank you, Jenn, for your wonderful recipes. Just ordered you book and am SO looking forward to it. I am wondering if I could make thises muffins successfully without using the paper liners. Thank you!

    • Hi Maggie, You’ll get the best results with the liners here. If not, the muffins are going to be difficult to remove from the tin.

  • Delicious and tasty muffins. I will be saving this recipe to use again and again.

  • I absolutely love these muffins!!!
    What I did was i replaced the flour with spelt flour and only added HALF the amount of sugar and only coconut sugar.If you want more sweetness then just add more bananas! Easy as that to make a “healthier” version of this recipe 🙂

  • Dear Jenn,

    I followed your recipe and made a batch of muffins yesterday. It is an amazing recipe, and the muffins are awesome. I was initially a bit weary about the amount of sweetness but it was perfect for our taste-buds and my family loved them. I am surely going to bake these again.

  • these muffins are awesome and so easy to make! I substituted pecans for walnuts, and added an extra half of a ripe banana to the batter, and was very pleased with how they turned out. Baked for exactly 30 minutes and were perfect. thanks for another great recipe!

  • I have made this recipe many times and it is just perfect. Very moist. But I was wondering whether I could use grated apples instead of bananas?

  • You can multiply my 5 stars by 2 for these scrumptious muffins! My husband and I just had them with dinner and we each had 2! I bake a lot of muffins and these are uniquely delicious with their crunchy, yummy topping. I swapped out two ingredients that you might try: buttermilk that I always use for biscuits and muffins instead of regular milk for an amazingly tender crumb and maple syrup for the honey that we New Englanders can’t get enough of. I had 2 over-ripe bananas and went looking for a new banana nut muffin recipe…I’m so happy yours came up near the top of the list and, when I read it, I knew I wanted to try it. Now I can’t wait to ripen a few more bananas. This one will be my new signature muffin! Thanks so much!!!

  • This recipe is a gem! I even subscribed to Once Upon a Chef for it! And since then we’ve been enjoying Jenn’s recipes.
    This recipe has become my go-to when baking healthy muffins for my family. My two small changes: I’ve substituted APF to Whole wheat flour, and instead of sugar I’ve replaced it with 1/2 cup of honey. Works every time! 🙂

  • I just made this super delicious muffin! Smells and tastes heavenly.. Thank you for the recipe its awesome.. Just want to ask what is the life span of this muffin? Thanks and more power!!

    • Hi Kathy, So glad you enjoyed the muffins! These would probably last for about 4 – 5 days covered on the kitchen counter. They also freeze beautifully.

  • too sweet – cut sugar in half, add more banana and a tablespoon of yoghurt! You could also beef it up with some LSA mix etc.

    Recipe was a bit complicated – just build it up like any old cake/muffin baking recipe; cream butter/sugar, bannanas, milk etc. sift in dry and fold together

    • There was nothing complicated about this recipe! Good recipes take time!!

      • — Cynthia on June 10, 2019
      • Reply
  • These are so delicious! I am so appreciative of you sharing this recipe. I will definitely be baking these again! YUMMY!!!!!!!

  • Can I use a mixture of wheat flour and oats flour instead of all purpose flour?

    • Hi Sindhu, I would suggest starting with using just half whole wheat flour and half all purpose as I’m not sure how the oat flour will affect the texture of the muffins. That said, a few readers have used a combination of whole wheat and oat flour successfully with these muffins.

  • What is 1 stick of butter in grams?

    • Hi Rene, 1 stick of butter is the equivalent of 113 grams. Hope you enjoy the muffins!

  • I made these yesterday and they are marvelous. I try not eat too much gluten so I used 1/2 c of whole wheat flour, 1/2 c almond flour and 1/2 c of oat flour. I also added 1/4 c of shredded coconut. Delicious!

  • Hello, can I add the walnuts into the batter ? Will it turn out just as good ? And should I use more walnuts ? Thank you
    Tanya G.

    • Yes Tanya, you can definitely add them to the batter. And you can use the same amount or a little more so you have some left over to sprinkle on top. Enjoy!

      • Thank you some much. Do I need to toss them in flour or they won’t sink ?
        Thank you very much Jenn. I’m new at baking and you’re being so helpful.

        • Happy to help! No, I don’t think it’s necessary to toss the nuts in flour first.

  • Absolutely AMAZING muffins! Just loving your recipes, Jenn. Thank You so much for sharing your great recipes and your beautiful website: Such a delight to visit!

  • Amazing recipe. My knowledge in baking is almost zero but the recipe and picture are wonderfully helpful.
    I bake it almost every weekend and fill my house with wonderful smell.
    Thank you Jennifer

  • Is there an effect if you use cold soft butter?

    • Hi Marilen, I would recommend sticking with regular unsalted stick butter as I’m not sure how the soft butter would affect the texture of the muffins.

  • These muffins are delicious, but for me, the batter yield was only enough for 10 muffins. Definitely worth the effort. One small modification I made was to substitute a half-cup of shredded zucchini for the mashed banana, as I didn’t have any of the latter. Very nice muffins!

  • Can you tell me nutritional content of this recipe? Calories and protein useful as using this as snack for daughter who needs to gain weight.

    • Hi Karen, I just added the nutritional info to the recipe. Please let me know if there are any other recipes you’d like to see this for.

  • Thanks for this delicious recipe. I hardly ever make the same recipe twice, but this one is a keeper! I doubled the recipe and added walnuts to the batter. I also added a little more banana. Great recipe.

  • I just made these. They taste great. I accidently forget to put the honey in the mix. Still tasted great. This recipe is definately in my bank of must-do-again

  • I made these yesterday with yep , the bananas in the freezer that I hoard . I’am a monkey banana hoarder .. humm….OK !
    Jenn the banana muffins are luscious ! I top these little babies with chai spiced whipped cream . A topping I am crazy in love with ! It is not my recipe but ” Leit’s
    Culinarily” .

    • I just made these muffins exactly as recipe ! delicious ! Will make again !

  • Wow is all I can say! I was surprised but they turned out just as pictured and taste phenomenal

  • And do you have the measurement in metric?

    • Hi Grace, I went ahead and added the metric measurements. There is a button in the top right corner that allows you to select cup or metric measures. Hope that helps!

      • Thanks Jenn! Yes! It helps! 😀

      • Thanks Jenn! Your recipe is really good! 😀

        • Glad you enjoyed it!

  • These muffins are perfect!! My family couldn’t get enough of them they were so moist and delicious thank you for this amazing recipe 🙂

  • I made the banana walnut muffins. I my family doesn’t care for cinnamon (crazy family) so I just added the walnuts to the batter. My family, and I agree, said these were the best muffins ever! I think the honey made all the difference, and they made a point of telling me that they loved the texture too!

  • I love your recipes so much that I have tried so many of them. My colleagues thought that I am a good baker when I am simply copying yours. One friend requested for banana with chocolate chip muffins, can I simply replace nuts with chocolate chips?

    • Hi Shirley, I’m so sorry for the late reply! Somehow your comment got filed under spam and I’m just now seeing it. Anyway, I would probably stir the chocolate chips into the batter (but dust them with a touch of flour first so they don’t sink to the bottom). You can also sprinkle a few on top if you like. Glad you are enjoying the recipes!

  • My kids loved these muffins and so did my husband. So happy friends referred me to once upon a chef. I’m such a fan

    • Thanks, Tara!

  • Thank you so much for a wonderful recipe. I don’t generally bake but the moment I saw this recipe, I wanted to try. The muffins were very delicious and tastes like store bought.
    Thank u so much.

  • Mine didn’t rise. My baking powder was fine, but the muffins are flat. Any ideas?

    • Hi Dana, These muffins don’t rise especially high — they are more delicate and cake-like, which means they won’t dome.

  • How much is 1 stick butter.

    • Hi Yati, One stick of butter is 1/2 cup, 4 ounces, or 113 grams.

  • Will the muffins come out good if I add 4 bananas? Or would it affect it and not come out the same?

    • Hi Sarah, That’s a lot of extra bananas — I’d stick to the recipe for the best results. Sorry!

  • Amazing!!!!!
    The banana, honey and walnut recipe is sooooooo yummy…. A winner for all!!
    Can’t wait to try her other recipes, I can’t believe how great it was!

  • Thank you for this wonderful recipe! We tried it and replaced the regular sugar with brown sugar, and all purpose flour with 1 cup of whole wheat flour and 1/2 cup of rolled oats(instant).Turned out really tasty and healthy!

  • Looking after ‘the boys’ in the school holidays and they loved the Banana Honey Walnut Muffins!! Recipe was well set out for me — only had to Google the weight of a Stick of Butter as that isn’t a term used in Australia!!
    Thank you.

  • I followed this recipie to a T and it was so easy to make. My son said he didn’t want walnuts but I added them anyway and he loved it. My apartment smelled of bananas and honey! Next time i would try it with whole wheat flour and either reducing the honey or the sugar by just a bit. but my mom who is such a picky eater loved it. Going to freeze half the batch for breakfast To serve my son whenever! Thanks for the yummy recipe.

  • These were really delicious! We replaced the butter with coconut oil and had no issues at all. These will be going into regular rotation in our home.

  • Just mde these, they’re great! So moist and flavorful. I also (by mistake) added the cinnamon to the batter and the topping, and they are awesome! Thank you for the recipe, it’s a keeper!!

  • Love this recipe!!! Thank you. Beautiful photos, too.

  • I haven’t made this yet, but I want to completely get rid of the sugar and change the recipe to 2 overripe bananas. Would that be enough to make it less sweet? Or should I cut down on the honey as well? I’m hoping it won’t mess with the consistency, I just want lightly sweetened muffins. Can’t wait to try these!

    • Hi Yuliya, I’m afraid I can’t advise omitting the sugar — it will definitely change the consistency. Sorry!

  • Since I also hate to waste any uneaten bananas I puree mine and then freeze in small containers. When I need to use in a recipe, it’s easy to thaw. Have found it works better than freezing whole bananas. Love all your recipes, Jenn! You inspire me every week and my husband loves the results.

  • So simple and quick to make. Absolutely delicious. I loved the honey walnuts on top! Thank you for the recipe. I went 1/3 cup less on the sugar and they still tasted deliciously sweet!

  • Wonderful muffins. I took them to work and everyone loved them. So easy to make. I signed up for your email newsletter last week and wasn’t sure when to expect my first newsletter. Thank you!

    • So glad you enjoyed the muffins, Susie! Thank you for subscribing to my newsletter. I’ve been away for the holidays so it has not gone out in a few weeks, but I plan to resume in the next few days.

  • I’ve never made muffins before today and I’m 20. However, these muffins came out amazing and i was able to impress my wife and mother in law and even myself. Just wanted to say thanks for the recipe.

  • These were a major hit today – I made them first thing this morning, and the hubby gobbled them up when he got home from work for breakfast. 🙂

  • Back to school planning in progress. Looking for something I can make in advance and then have quick breakfasts ready for a 5 yr old and 8 yr old that are sorta picky. I think they would like these if I made them, but thoughts on freezing and serving at later date? Also, do you think if I made the nuts really fine in a food processor, would it hide them from a kid, but allow the flavor to still come through? I’m a sneaky parent when it comes to introducing new things to the kids.

    • They freeze beautifully. Grinding the nuts would work but not sure your kids won’t notice them — I know my picky daughter can spot a nut from a mile away 🙂

  • Wonderful muffins. Made these and took them when we were going fishing. Got the boat launched, then had a great breakfast of these muffins. With a piece of fresh fruit and a cup of coffee was ready for a morning of good fishing.

  • Ѕuperb, what a webpage it is! This web site presents useful information to us, keep it up.

  • I cannot wait to try this before all of the bananas disappear! My four year old loves bananas. 🙂

  • This muffin recipe is simply divine….I love baking muffins and this is one of the best recipes I’ve ever made. The honey flavor makes this muffin not too sweet and the added walnut topping makes is yummerific!

  • These muffins were amazing! I never knew what to do with my old bananas! This is one of my go to favorites! Love you e-blast! Thank You! Thank You!

  • I loved this recipe. The muffins turned out perfect!

  • Almost all my muffins turn out bland and just plain bad. This one and the chocaholic ones on here are the only two muffin recipes that I have ever made and were good.
    Thank you for these!!

  • Plain delicous! These are the best muffins I’ve ever made.

  • These were awesome. I substituted agave nectar for the honey as that’s what I had on hand. It probably made it a little sweeter but my kids didn’t complain :).

  • Classic yummy!

  • I’m stuffing my face with a just-cooled Banana Honey-Walnut muffin as I type. Banana and honey are 2 of my favorite flavors, especially combined. I am adoring this recipe, since it really lets the honey shine through. The honey/cinnamon walnuts are a great topper and give a nice crunch. For muffins, these really have a wonderful fluffy texture. As you suggested, I used 1/2 c whole wheat and 1 c AP flour. My husband doesn’t like walnuts, so I left the topping off of 6 muffins but threw in a handful of dark chocolate chips to half of the batter. This is going in my permanent recipe file! Oh, and thanks for the tip on defrosting the banana in a bowl, you weren’t kidding about the leak factor.

  • Great blend of being superbly moist with a crunch! A family favorite.

  • I love these muffins

  • hi!! thank you for this lovely recipe. i will soon try this. i had a query, i would like to know if i can use another substitute for granulated sugar as i am going to bake it for my mom who is diabetic! 😀

    • Hi Sharmeen, I think that would be just fine. Hope you and your mom enjoy the muffins!

  • These sound delicious. Can’t wait to try them.

  • I made these yesterday with my 3 year old son and they came out perfect! I love the topping and the batter is so light and fluffy. Yum!

  • I wanted to comment on how delicious, light and fluffy these muffins are! My whole family loves them. I also think they would be fantastic as cupcakes just skip the nuts on top and frost with cream cheese icing!

  • Hey Jennifer! I wanted to comment to enter your AWESOME giveaway and also let you know that these muffins are so awesome that my sister in law made them after I made them and her three little sons gobbled them up! She made them even more decadent by using half and half in place of milk because she was trying to use stuff up in the fridge. yum. thanks for the great recipe. -Meg

  • these are heavenly! i made 6 jumbo muffins instead of 12 regular muffins… yum.

  • I made these this morning for a group breakfast they are sooo yummy! Thanks for the great idea I will post them on your FB wall soon!

  • I also collect ripe bananas in my freezer but cut into chunks for smoothies. This recipe sounds amazing and I will be making it this weekend!

  • I just made this and they are delcious! The best banana nut muffins I’ve made yet. Light, fluffy and yummy! Thanks for sharing.

  • ..more on frozen bananas, they are good just to eat like a popsicle, the sweetness of the fruit is intensified.

  • I like Banana Honey-Walnut Muffins. This recipe is really very nice and also it looking are great. Also here all recipes look are awesome.

  • I’ve never heard of freezing old bananas! Needless to say, the one on my counter has a new destination tonight! Thanks for the tip… but I do need to ask, do you peel it before you freeze it?

    • Yes, make sure you peel your ripe bananas before freezing.
      Otherwise, they’re impossible to peel.
      Frozen bananas also make great smoothie ingredients!

      • — Margaret Corbett
      • Reply
  • these look amazing:) i cant help but freeze bananas as well. my husband is mad about banana bread, i cant wait to make some of these for him soon. thanks for sharing this.

  • My neighbor an I were just discussing our craving for a yummy muffin and here it is! And, I too, have bananas in the bottom of my freezer. Can’t wait to try these.

  • They do leak! First time I made bread from thawed, ripened bananas I was unsure if it was a good idea… The consistency is not what you have from a very ripe “fresh” banana. My husband eyed the bowl full of bananas with a mixture of disgust and much uncertainty! But the finished product yielded a taste that was divine.

    • Delicious! Didn’t change a single thing and they were perfect. Thank you, Jenn!

      • — DG on December 28, 2019
      • Reply
  • I too have a stash of yucky black bananas in my freezer! Yummy muffins!

  • I also gather old bananas in the freezer! I love honey added to anything, this recipe looks great 🙂

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