Banana Nut Muffin Recipe

Hello friends! This Banana Nut Muffin recipe is the perfect combination of moist banana flavor and a crunchy caramelized nut topping. Packed with mashed bananas and chopped nuts, they offer a delicious balance of sweetness and texture in every bite.

Whether enjoyed as a breakfast treat, a snack, or shared with friends, these muffins are sure to become a favorite. The secret to their fluffy, tender crumb is resting the batter before baking, but don’t worry—it’s optional if you’re in a rush!

You also can choose what kind of nuts to use as really any work. I recommend chopped walnuts or pecans, but really any will do. Go wild with creativity and try out hazelnut, peanuts, almonds, or whatever you fancy.

Best Banana Nut Muffin Recipe

In this post, I’ll guide you through each step of making this delicious Banana Nut Muffin recipe along with helpful tips and variations to customize the recipe to your liking.

I’ll also share pro tips on how to get a perfectly domed muffin top, how to make sure your muffins stay moist, and how to add fun mix-ins like chocolate chips or dried fruit. Whether you like your muffins plain or packed with extras, this recipe is incredibly versatile and can be tailored to suit your preferences.

Recipe amounts and instructions listed down below at the bottom of the page!

Make the Batter

In a small bowl mash up your bananas with a fork. In another large bowl, add the egg, melted butter, oil, sour cream, and vanilla. Whisk to combine. Add the mashed bananas and mix until smooth.

In another bowl, combine the dry ingredients. Add flour, brown sugar, white sugar, baking powder, baking soda, salt, cinnamon, and nutmeg and stir to combine. Pour the wet ingredients over the dry mixture, mixing just until incorporated.

Fold in the chopped nuts and mix until evenly distributed. Cover the mixture and let it rest for 30 minutes for taller, fluffier muffins, though you can bake immediately if desired. While the batter rests, make the caramelized nut topping.

Caramelized Nut Topping

In a small bowl, combine the chopped nuts of your choice, flour, sugar, and cinnamon. Stir to mix. Add the melted butter and stir until the mixture is evenly coated. Chopped walnuts are my favorite, but you can easily substitute pecans, almonds, or even hazelnuts for a different flavor profile. The topping adds a delightful crunch and a sweet, nutty contrast to the soft muffin base.

For an extra indulgent twist, you can sprinkle a pinch of sea salt over the caramelized topping just before baking for a perfect balance of sweet and salty flavors. This versatile topping is not only great for muffins but can also be used to top cakes, breads, or you can even bake it on its own for about 12 minutes in the oven to sprinkle over ice cream for a delicious crunchy texture.

Bake the Muffins

Preheat your oven to 425ºF. Line a 12-cup muffin tin/muffin pan with muffin liners or grease the tin with oil or butter. Divide the batter evenly between the muffin cups, filling them nearly to the top. Sprinkle the caramelized nut topping over each muffin.

Bake for 7 minutes at 425ºF, then reduce the oven temperature to 350ºF and continue baking for another 15 minutes, or until a toothpick inserted into the center of the muffins comes out clean. The tops should spring back when gently pressed.

Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Storage

Store these Banana Nut Muffins in an airtight container in the fridge for up to 4 days.
To freeze, place the cooled muffins in a freezer-safe bag or container and store them for up to 2 months. To thaw, leave the muffins at room temperature for about an hour or in the fridge overnight.

For a quick thaw, wrap the muffin in a paper towel and microwave for 15-second intervals. Alternatively, wrap the muffin in foil and bake at 350ºF for 10–15 minutes until fully thawed and warmed through.

Recipe Notes / Tips & Tricks

• Vegetable Oil: You can substitute the vegetable oil with melted butter, but it will result in a firmer crumb. Olive oil or avocado oil can also be used.
• Use Overripe Bananas: For banana muffins, the riper the bananas, the sweeter and more flavorful the muffins will be. Look for bananas with brown spots.
• Resting: Resting the batter is optional but helps achieve taller, fluffier muffins. You can even refrigerate the batter overnight.
• Fill Muffin Cups Properly: For tall, bakery-style muffins, fill each cup almost to the top.
• Test for Doneness: Insert a toothpick into the center of a muffin—if it comes out clean or with a few moist crumbs, the muffins are done. Over baking can lead to dry muffins.
• Make Mini Muffins Instead: This recipe makes 36 mini muffins. Bake at 350ºF for 12–15 minutes.
• Don’t Overmix the Batter: Overmixing the muffin batter can result in dense, tough muffins. Stir just until the dry ingredients are incorporated into the wet ingredients for a light, tender crumb.
• Use Paper Liners or Grease Well: If you don’t have muffin liners, make sure to grease your muffin tin thoroughly to prevent the muffins from sticking.
• Enhance Flavor with Spices: If you like a spiced muffin, try adding a bit of nutmeg or ginger to complement the cinnamon.

Why You’ll Love These Banana Nut Muffins

​These muffins are incredibly soft and moist, thanks to the ripe bananas and sour cream. The caramelized nut topping adds the perfect crunchy contrast to the tender crumb. They’re easy to make and are great for breakfast or an afternoon snack.

These muffins are incredibly soft and moist, thanks to the ripe bananas and sour cream. The caramelized nut topping adds the perfect crunchy contrast to the tender crumb. They’re easy to make and are great for breakfast or an afternoon snack.

• Customizable: You can easily swap out the nuts or add mix-ins like chocolate chips, dried fruit, or a swirl of peanut butter for extra indulgence.
• Make-Ahead Friendly: The muffins freeze beautifully, so you can bake a batch and have breakfast or snacks ready to go for busy mornings.
• Naturally Sweetened: The overripe bananas naturally sweeten the muffins, so you don’t need much added sugar (only 3/4 cup for the whole batch), making them a slightly healthier treat.
• Kid-Friendly: These muffins are a hit with kids and are perfect for packing in lunchboxes or serving as a quick after-school snack.
• Versatile: Whether you want to serve them warm with a pat of butter or enjoy them on the go, these muffins fit any occasion.

Banana Nut Muffin Variations

• Add Chocolate Chips: For a sweeter treat, stir in 1/2 cup of chocolate chips into the batter before baking.
• Use Greek Yogurt: Instead of the sour cream, use greek yogurt for a healthier twist. You won’t be able to taste the difference.
• Make it Dairy-Free: Substitute the butter with coconut oil and use a dairy-free yogurt in place of sour cream.
• Try Different Nuts: Switch up the flavor by using hazelnuts or almonds instead of pecans or walnuts.
• Coconut Crunch: Add 1/4 cup of shredded coconut to the topping for extra texture and tropical flavor.
  For a healthier option: Reduce the sugar by 1/4 cup or replace it with honey or maple syrup.
• Add Peanut Butter: For a peanuty twist, add 2-3 tablespoons of peanut butter to the batter!

I’d love to hear how your muffins turned out! Share your photos and feedback on Instagram or Facebook.

If you like this muffin recipe, you’ll be sure to like these other ones!

• Nutella Muffins
• Double Chocolate Muffins
• Peanut Butter Banana Muffins
• Raspberry and White Chocolate Muffins
• Tall Blueberry Muffins
• Vanilla Muffins

Thanks for reading!

Banana Nut Muffin Recipe

Camila Hurst

These moist, fluffy Banana Nut Muffins are packed with ripe bananas, crunchy nuts, and topped with a sweet caramelized nut crumble

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 22 minutes mins

Resting time 30 minutes mins

Total Time 1 hour hr 22 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 12 muffins

Calories 230 kcal

Ingredients

  

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Banana Nut Muffin Batter

• 1 large egg
• 4 tbsp unsalted butter melted (56 grams)
• 2 tbsp vegetable oil
• 3 tbsp sour cream
• 1 tsp pure vanilla extract
• 3 medium bananas mashed (1 cup, about 290 grams)
• 2 cups all-purpose flour 255 grams
• 1/2 cup brown sugar 110 grams
• 1/4 cup white sugar 50 grams
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon powder
• 1/4 tsp nutmeg powder
• 3/4 cup chopped nuts pecans or walnuts (75 grams)

Caramelized Nut Topping

• 1/2 cup chopped nuts pecans or walnuts (50 grams)
• 2 tbsp all-purpose flour
• 2 tbsp granulated sugar
• 1/2 tsp cinnamon
• 1 tbsp unsalted butter melted

Instructions

 

Banana Nut Muffin Batter

• Mash the ripe bananas in a small bowl with a fork.
• To a large bowl add the egg, melted butter, oil, sour cream, and vanilla. Whisk to combine. Then add the mashed bananas.
• In another bowl mix together the flour, brown sugar, white sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
• Pour the wet ingredients over the dry ingredient mixture, mix until well incorporated.
• Add the chopped nuts and fold to combine. Do not overmix.
• Cover the mixture and set aside for 30 minutes. You can bake immediately if desired, but letting the muffin mixture rest before baking will yield taller, fluffier muffins.
• While the muffin batter rests, make the caramelized nut topping.

Caramelized Nut Topping

• Place the chopped nuts, flour, sugar, and cinnamon in a bowl, stir to combine.
• Add the melted butter to the bowl and stir.

To Bake

• Pre-heat the oven to 425ºF. Line a muffin tin with muffin papers, or spray with oil/grease with butter and flour.
• Divide the batter equally between 12 muffin tins lined with baking papers. Fill each up almost all the way to the top.
• Sprinkle the nut topping over the muffin batter.
• Bake the muffins in the pre-heated oven for 7 minutes. Lower the oven temperature to 350ºF and bake for another 15 minutes, or until the muffins have baked through, a toothpick inserted in the muffins should come out clean, and when you touch the muffins on top they should spring back.

Notes

Storage:

• Store in the fridge for up to 4 days.
• To freeze, simply place the baked muffins in a freezer bag or in an air-tight container and freeze for up to 2 months.
• To thaw, let the muffins sit at room temperature for about 1 hour, or in the fridge overnight. You can also wrap the muffin in a paper towel and microwave for 15 second intervals to thaw. Another option is to wrap each muffin in foil, and bake in a 350ºF oven for about 10 to 15 minutes, until completely thawed in the center.

Vegetable Oil: the oil can be substituted for melted butter, but that will alter the final consistency, resulting in a firmer crumb. You can use olive oil or avocado oil instead of vegetable oil.

Resting: it’s optional to rest the batter before baking. But it helps the muffins obtain a taller rise. You can even let it rise overnight in the fridge covered in plastic. 

Make Mini Muffins: Instead of large muffins, this recipe can make 36 mini muffins, which should be baked at 350ºF for 12 to 15 minutes.

Nutrition

Serving: 1muffinCalories: 230kcal

Keyword banana, muffins

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