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

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, 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.

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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  • These Banana Nut Muffins are to die for! The glazed pecan topping take a wonderful banana muffin way over the top! These are now my favorite go to muffin! I usually put half in the freezer and then reheat them in foil in the oven . . .They come out so perfect!

    • — Julie Backus on January 28, 2021
    • Reply
  • Had extra bananas …..Jen to the rescue! These muffins were perfect…..couldn’t decide between these and banana bread…..glad I choose these…..moist and now my favorites….Thanks!

    • — Elaine on January 28, 2021
    • Reply
  • I just made these and they are so good fresh out of the oven. I have always had a problem with American recipes when it comes to baking, preferring to use British or Australian recipes instead. But with your recipes, they really are foolproof. Both sweet and savoury recipes. I trust your recipes 100% and even bought your book from Amazon to show my support.

    • — Neehad on December 16, 2020
    • Reply
    • ❤️

      • — Jenn on December 16, 2020
      • Reply
  • Just took a batch out of the oven. My kitchen smells divine. Did have a little bit of spread over the pan but they’ve come out of the pan fine. So light and fluffy and taste wonderful. Only thing I changed was that I didn’t quite have enough banana to make 1 cup so topped up with unsweetened applesauce. Yummy! Will be making these again for sure.

    • — Cathy H. on November 12, 2020
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  • 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
    • Against my better judgement I filled the cups all the way up as the recipe suggested and the muffins all ran into each other. They also did not rise as they should of. My baking soda and baking powder are new and I bake almost daily without issues. Not quite sure what I did wrong but I won’t be attempting this recipe again. The only swap I did was added a little whole wheat flour mixed in with the regular… which normally works no problemo. Not for this recipe 😅 So if you are debating making these a little healthier, this recipe does not seem to be overly forgiving.

      • — Susan Cole on March 19, 2021
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  • 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
    • Reply
    • Mine also looked like bakery bought muffins, so big and beautiful! I had read a lot of reviews before I made and after I read your review I was hoping they wouldn’t be to sweet, but they weren’t and I followed the recipe as written. I did use a local very delicious honey though. I am a good cook but far from a chef, but i think that may be why. Some honeys from grocery stores are so flipping sweet. If you ever tasted a local honey in comparison you may understand why I say that. Just thought I’d put that idea out there for you to try if you ever make again.

      • — Stephanie Orlando on April 30, 2021
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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
    • Reply
  • excellent recipe! Reduced sugar too 100g and tasted great and fluffy! Walnut topping is phenomenal!

    • — Peter on July 6, 2020
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
      • Reply
      • 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?

    • Sure, Angie – I’d use coconut oil.

      • 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

  • 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?

    • 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!

  • Could I use maple sugared walnuts for the topping and just eliminate the honey?

    • 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!

  • 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.

    • 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?

  • 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!

  • 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
    • Reply
    • Glad you enjoyed!

  • Best muffin recipe that I have ever made!

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

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

  • 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
    • Reply
    • Thank you so much for your nice comments Frenchie — you made my day! 💗

  • 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.

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

  • So moist, light and just delicious, though a bit on the sweet side.

  • 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
    • 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!

    • How much did you add for each new ingredient? Mostly am wondering about the brewers’s yeast.

      • — Frenchie cooking mama
      • Reply
      • 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.

  • So fluffy and flavorful. Will make again! I used pecans and less sugar/honey instead.

  • 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!

    • 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.

  • 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
    • Reply
  • So good!! Made with pecans instead of walnuts, added some tiny chocolate chips to the batter and reduced the sugar.

  • 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!

  • 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:)

  • 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.

    • 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.

  • I made a batch and it was great! My new go to banana muffin recipe!

    • — Darlyne Fanuga
    • 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
    • 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.

  • 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!

  • My, but those are huge , delicious muffins!

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