Banana Nut Muffin Recipe

Banana nut muffins can be deceptively tricky. Too often, they’re either dense, overly sweet, or dry by the next day. This version avoids all of that. The crumb stays soft and tender, the banana flavor is present without being overpowering, and the nut topping adds texture instead of getting lost. These bananas are great for brunch or can be prepped ahead for an easy snack throughout the week!

Why I Love These Muffins

I wanted a banana muffin that felt sturdy enough for breakfast but still enjoyable as a snack later in the day. Also…

• The crumb stays soft for days without feeling greasy.
• Overripe bananas bring flavor without needing excess sugar.
• Resting the batter improves structure and rise.
• The nut topping adds crunch without overwhelming the muffin.

Key Ingredients & Why I Use Them

Overripe bananas – The riper they are, the better the flavor and moisture.
Butter + oil – Butter adds flavor, oil keeps the crumb soft longer.
Sour cream – This keeps the muffins tender without making them heavy.
Brown sugar – Adds warmth and depth that works especially well with bananas.
Chopped nuts – Walnuts and pecans are my go-to, but this recipe is flexible.

How I Make These Banana Nut Muffins

The full recipe card is below, but here’s how I make them step by step.

Step 1: Make the Batter

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

In a separate bowl, I combine the flour, sugars, leavening, salt, and spices. I pour the wet ingredients over the dry and mix gently, stopping as soon as everything is incorporated. Overmixing here is the fastest way to lose a tender crumb.

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. This step is optional, but it noticeably improves the rise and texture. While the batter rests, I prepare the nut topping.

Step 2: 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 crunch and a sweet, nutty contrast to the soft muffin base.

If I want a sweet-salty edge, I finish with a pinch of sea salt over the caramelized topping just before baking for a perfect balance. 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.

Step 3: 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. I divide the batter evenly, filling the cups nearly to the top, then generously sprinkle the 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. I do this two-temperature method to help create tall, domed tops without drying them out.

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

Muffins may seem easy, but it’s actually easy to get them wrong. Here are my top tips.

• 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. I almost never use underripe bananas for this recipe.
• Resting: Resting the batter is optional but really 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.

Variations

These muffins are super versatile, swap the nut or add some other flavors!

• Enhance Flavor with Spices: If you like a spiced muffin, try adding a bit of nutmeg or ginger to complement the cinnamon.
• Add Chocolate Chips for sweeter, more indulgent muffins.
• You can always swap the sour cream for Greek yogurt if you don’t have any, or if you want to make this recipe slightly healthier and add protein.
• Swirl in a few tablespoons of peanut butter into the batter. It will go so well with these.

FAQs

More Recipes You Might Like

If you enjoy this style of baking, you might also like Blueberry Lemon Muffins for something richer, Tall Blueberry Muffins if you want a lighter crumb, or Vanilla Muffins as a neutral base you can dress up any way you like.

Tag Me!

If you make these banana nut muffins, I’d love to hear how they turned out. Leave a comment or rating below — it helps other readers decide if a recipe is right for them. And if you share them, feel free to tag me on Instagram so I can see your bake.

Watch Video

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 5 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

 

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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