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Banana Nut Muffins

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

banana nut muffins

When I was in culinary school, the chefs would randomly (and terrifyingly!) inspect our trash cans to make we hadn’t tossed any scraps that could be repurposed 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 muffins, banana cake, banana bread or banana ice cream.

These fluffy banana nut muffins sweetened with honey and enriched with Greek yogurt are one of my favorite ways to use up overripe bananas. Instead of folding the walnuts into the batter, I toss them with honey and cinnamon and sprinkle them over top to give each muffin a sweet and crunchy lid.

“Just made these and they turned out amazing. Super moist and fluffy…The sweetness is perfect, not too sweet. This is the perfect muffin recipe.”

Daniella

What You’ll Need To Make Banana Nut Muffins

ingredients for banana nut muffins
  • Chopped Walnuts: Adds crunch and nutty flavor to the muffin topping.
  • Honey: Provides natural sweetness and helps to bind the topping. Additionally, it adds sweetness and moisture to the muffins.
  • Cinnamon: Adds warmth and spice to enhance the flavor of the topping.
  • All-Purpose Flour: The base for your muffins. Measure it by spooning it into the measuring cup and leveling it off to ensure accuracy.
  • Baking Powder and Baking Soda: Act as leavening agents, helping the muffins rise. Additionally, the baking soda reacts with acidic ingredients for extra lift.
  • Butter: Adds richness, flavor, and moisture to the muffins.
  • Sugar: Sweetens the muffins and contributes to their texture.
  • Eggs: Add richness, help bind the ingredients together, and provide structure.
  • Mashed Bananas: Offer moisture, sweetness, and banana flavor. The browner and spottier your bananas, the better.
  • Vanilla Extract: Enhances the flavor of the muffins.
  • Greek Yogurt or Sour Cream: Adds moisture and tenderness to the muffins.
  • Jump to the printable recipe for precise measurements

Step-by-Step Instructions

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.

Frequently Asked Questions

How can I ripen bananas quickly?

Banana nut muffins, banana bread, and banana cookies are best when your bananas are overripe, so you’re looking for them to be pretty brown and spotty. If your bananas are not quite ripe enough for baking, you can speed things up by placing them in a brown paper bag and folding down the top. The natural ethylene gas produced by the bananas is trapped in the bag, which accelerates the ripening process.

Can banana nut muffins be made in advance?

Sure! Banana nut muffins keep nicely, covered, at room temperature, for up to 4 days. 

Can banana nut muffins be frozen?

Absolutely, the muffins can be frozen in an airtight container or resealable plastic bag for up to 3 months. Thaw for 3 to 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.

What can I use in place of nuts for the topping?

It’s fine to omit the nuts; just add the cinnamon to the dry ingredients. Or if you’d still like a crunchy topping, you can try a nut-free granola or a sprinkling of coarse sugar (omit the honey).

banana nut muffins

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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

Ingredients

For the Walnut Topping

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

For the Muffins

  • 1⅔ cups all-purpose flour, spooned into measuring cup and leveled-off
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 stick unsalted butter, at room temperature
  • ⅔ cup sugar
  • ¼ cup honey
  • 2 large eggs
  • 1 cup mashed bananas, from 2 to 3 overripe bananas
  • 1 teaspoon vanilla extract
  • ⅓ cup Greek yogurt or sour cream (low fat is fine)

Instructions

  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

Powered by Edamam

  • 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, Edamam.com. 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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Comments

  • I measured out 1 cup of banana (2 bananas for me) and my batter was runnier than pictured so I added a spoonful of flour and mixed (3 times) to get the batter a bit thicker. Thanks for the photo, it made a huge difference! I cooked at 425 for 8 min, then 350 for 10 min as another review suggested. They are the prettiest muffins I have ever made! They are also delicious and not overly sweet which is just how I like it. Thanks for the great recipe! 5 stars!

    • — Annie on February 24, 2024
    • Reply
  • Just made these and they turned out amazing. Super moist and fluffy. No issues with anything. The sweetness is perfect, not too sweet. This is the perfect muffin recipe. I used bobs red mill all purpose flour. Thanks for another wonderful recipe. You never disappoint.

    • — Daniella on February 15, 2024
    • Reply
  • So delicious and moist and the honey cinnamon walnuts puts them over the top.
    With all the comments regarding runny batter I measured my two bananas and they were exactly a full cup. Maybe 3 is too much. Now our favorite banana muffin recipe.

    • — Ellen on February 14, 2024
    • Reply
  • Like some of the other comments state, this recipe doesn’t seem to be very forgiving for substitutes. I used monk fruit sweetener (1:1) for the sugar and 3 bananas (didn’t measure out 1 cup, had 3 very ripe so I used all three). The taste is incredible but the batter turned out more runny than the photos and a lot of overrun in the muffin tins. Would definitely make again but wouldn’t fill to the brim nor use 3 bananas (would only use 2). Overall, great bake but slightly disappointed in the design end result since I wanted to see the “coffee shop” style muffin.

    • — Sunny on January 21, 2024
    • Reply
  • Delicious! I did 1/3 cup of whole wheat flour to add a bit more fiber, and they are still SUPER moist. Will definitely be using this as my go-to banana nut muffin recipe going forward 👌🏻

    • — Brittany on January 12, 2024
    • Reply
  • Just made my first batch of these muffins. They overflowed a bit in the tin but I was still able to remove the muffins . The tops didn’t rise…I was thinking maybe I need to spread out the nuts a bit more – perhaps too heavy on the top?. I note others adjust the oven temperature so might try that too. They taste really good! I have made the blueberry muffins several times and they are amazing.

    • — Anne Spiteri on January 6, 2024
    • Reply
    • Hi Anne, Glad they taste good, but sorry they didn’t rise. I don’t think the nuts would’ve been the culprit. What brand of flour are you using?

      • — Jenn on January 8, 2024
      • Reply
  • Can you make these without nuts. No topping or omit nuts in topping?

    • — Linda on December 2, 2023
    • Reply
    • Hi Linda, My daughter likes these without nuts – 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. Hope you enjoy!

      • — Jenn on December 4, 2023
      • Reply
  • These are the only banana baked item I make. The topping is amazing. These muffins don’t need any butter when you reheat. They don’t even need to be reheated. They taste amazing for several days. Not too sweet, and great banana flavor. They come out perfectly every time. I got a fancy banana bread from a fancy coffee shop, and it was not as good as these are. I literally can’t say enough good things—just try them! 10/10, no notes.

    • — Maya on November 12, 2023
    • Reply
  • Love this recipe but I, too, would have flat muffins… but I finally got the nice round muffin top by doing this with all my muffin recipes… I space my muffins out in the muffin tin, yes, its more pans but I can get both in my oven at the same time… I let my batter sit for at least 15-60 minutes before putting in muffin cups and then bake at 425F for 8 minutes and then reduce temp to 350F for 8-10 minutes… perfect muffins every time. I’m in the habit of doing this with all my muffin recipes and have success every time!

    • — Kimberley on November 9, 2023
    • Reply
  • I’d echo the frequent comment others have made about this recipe: something is off. I too am an experienced baker and these consistently turn into pancakes. I haven’t had the batter running off the pan and burning as others have, but they definitely have come close to it. The taste is great, but that’s to be expected of something so simple.

    • — HS on November 8, 2023
    • Reply
  • These are absolutely amazing! I saved the recipe and it’ll now be my go-to. My sister said they were the best banana muffins she’d ever had. My only addition was mini chocolate chips I happened to have on hand. I’m sure they’d be delicious without them. As the recipe warned, the cups were super full and some kind of overflowed, but obviously that doesn’t affect the taste. I might start at a higher temp to get them to puff more, and then lower to finish them off.

    • — Lori on October 10, 2023
    • Reply
  • I made these muffins today and they are so delicious and moist and flavorful! My husband really enjoyed them! Thank you so much for sharing this recipe!

    • — Habakkuk on September 13, 2023
    • Reply
  • This is my go to recipe for using overripe bananas. I had three bananas to use, but when I measured them I was shy one cup. To make up the difference, I mashed a half of an avocado and remeasured so I had one cup of banana mixture. I was delighted that the muffins turned out great!

    • — Kathy M. on September 3, 2023
    • Reply
  • I am looking to make these this week but I only have a mini muffin pan.
    What would the recommended cook time be?

    • — Alicia C. on August 29, 2023
    • Reply
    • Hi Alicia, They should take somewhere from 10 to 13 minutes in the oven. *I’d start checking them at 10.) Enjoy!

      • — Jenn on August 29, 2023
      • Reply
  • I followed the recipe very precisely making no substitutes and the batter was beautiful, but using a standard muffin pan I filled the cups as described and even had a little better left and while they baked instead of puffing up in the center The muffins spread out and actually ran over the edge of the pan a bit. They were not pretty although I have no doubt they will taste delicious. Any ideas what might have happened?
    Previous experience with muffin batters made me wonder if this one was not stiff enough prior to baking

    • — Judy on August 17, 2023
    • Reply
    • Hi Judy, That’s a head-scratcher – the batter for these muffins is quite thick. Did yours look like the batter in the step-by-step photos?

      • — Jenn on August 19, 2023
      • Reply
  • Absolutely delicious muffins, and a wonderful way to use over ripe bananas! I have also baked your Best Blueberry Muffins, and their name is correct. Thank you!

    • — Rosanne on August 7, 2023
    • Reply
  • Hi Jenn, I love these muffins- my whole family does! I would like to turn this recipe into a banana bread. Would this make one loaf or possibly two and would you bake them at 350 for 60 minutes or so? Thank you!

    • — Irina on June 17, 2023
    • Reply
    • Glad you like them! I would make one loaf; I’d bake it at 350°F for 40 to 45 min. Enjoy!

      • — Jenn on June 19, 2023
      • Reply
  • Hi Jenn,

    I made this recipe and it was amazing! For next time, I was wondering if I could mix the nut toppings with the batter at the end so it is mixed evenly in the muffins. The reason why I’m not sure about this is because I thought that the nuts might sink to the bottom and burn. Will that happen?

    Thanks,
    Serena

    • — Serena on June 5, 2023
    • Reply
    • Hi Serena, Glad you liked them! Yes, I think you could mix the topping into the batter. I’d love to hear how they turn out this way!

      • — Jenn on June 5, 2023
      • Reply
  • These muffins are amazing! I will definitely be making them again.

    • — Serena on June 4, 2023
    • Reply
  • I made these last week to share with my class assistants. They were delicious! Great texture. The comments about them running over scared me. I had no problems. Maybe they added too much banana.

    • — Marcie on March 13, 2023
    • Reply
  • Yo these are like, crazy fricken good! I didn’t think it would be banana-y enough but THEY ARE CHEF’S KISS!
    love you chef!

    • — Julie on February 28, 2023
    • Reply
  • Hello Jenn:

    I have a question regarding measuring. I see in many recipes to weigh ingredients, there is a considerable difference in weighing ingredients and measuring using the spoon and level method. Also, most recipes do not give the weights of the baking soda, baking powder, cinnamon, etc. Wouldn’t this throw the recipe off so to speak? I find mostly in muffin recipes when I weigh the ingredients, the recipes don’t seem to come out right, usually overdone on the outside, or done on the outside and underdone in middle. Any thoughts?

    • — Linda Maier on February 26, 2023
    • Reply
    • Hi Linda, most recipes don’t give the weights of baking soda, cinnamon, etc. as most people have measuring spoons. You mentioned that you have a problem with your muffins coming out right – are you using the conversions I provide with my recipes or doing the conversions yourself? If you’re doing them yourself, that could account for the problems you’re having as you may be using slightly more or less of an ingredient intended and that could throw off your results.

      • — Jenn on March 1, 2023
      • Reply
  • one stick of butter is 1/2 cup or 1 cup???

    • — Kim on February 21, 2023
    • Reply
    • Hi Kim, it’s 1/2 cup. Enjoy the muffins!

      • — Jenn on February 21, 2023
      • Reply
      • thank you….. here in Canada a stick is 2 cups!

        • — Kim on February 21, 2023
        • Reply
        • No it’s not. 1 stick of butter is 1 cup here in Canada.

          • — Judy Silverberg on February 26, 2023
          • Reply
      • Now I’m confused. Here in Canada 1 stick of butter is 1/2 cup. So is the recipe calling for 1 or 2 sticks?

        • — Judy Silverberg on February 26, 2023
        • Reply
        • Hi Judy, 1 stick of butter is also 1/2 cup in the US, so you’ll need just 1 stick/113 grams. Hope that clarifies and that you enjoy the muffins!

          • — Jenn on February 28, 2023
          • Reply
          • Such a delicious recipe! I only had two bananas so I added one small avocado. I also only had whole milk yogurt. I added crush walnuts to the batter and omitted the honey. I only baked it for 20 minutes in muffin tins. They came out perfectly!

            • — Irene on August 12, 2023
  • Delicious ! Easy to make. I added some Chia seeds to the batter. Yum yum. Another winner.

    • — Jackie on February 11, 2023
    • Reply
  • These were so yummy. I added a handful of cherries. I will make these again. Thank you for the recipe and your step by step instructions!

    • — Lola on January 22, 2023
    • Reply
    • I used pecans instead of walnuts because that what I had on hand and the sunk into the batter. Good otherwise!

      • — Shelby on October 17, 2023
      • Reply

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