A batch of banana walnut muffins has a way of making the whole kitchen feel more inviting. The sweet smell of ripe bananas, the gentle warmth of the oven, and those golden tops peeking up from the pan all make baking feel a little brighter.
These muffins are soft, tender, and full of familiar comfort. The bananas bring natural sweetness and moisture, while the walnuts add just enough crunch to keep every bite interesting. They are easy to make, easy to keep on the counter, and especially nice to reach for on busy mornings or slow afternoons with coffee.
I love having a recipe like this in the mix because it turns a few simple ingredients into a breakfast that feels thoughtful and homemade. They are practical, cozy, and exactly the kind of bake that earns a regular place in the routine.
Recipe Card
Banana Walnut Muffins
Description
Soft, cozy banana walnut muffins with tender crumb and just the right amount of crunch. They are easy to make and perfect for breakfast, snacking, or sharing through the week.
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Serves
Makes 12 muffins
Category
Breakfast
Cuisine Type
American
Diet
Vegetarian
Calories
Approx. 240 per muffin
Health Information
Protein: 4 g
Carbohydrates: 30 g
Fat: 12 g
Fiber: 2 g
Sugar: 14 g
Sodium: 190 mg
Health note: A simple homemade bake with bananas and walnuts that works well as a quick breakfast or snack. Pair with yogurt or fruit if you want to make it feel a little more filling.
Nutrition information is an estimate and may vary depending on ingredients, brands, and portion size.
Equipment
12-cup muffin pan
Paper liners or nonstick spray
Large mixing bowl
Medium mixing bowl
Whisk
Spatula or wooden spoon
Measuring cups and spoons
Fork or potato masher
Ingredients
3 ripe bananas, mashed
1/2 cup unsalted butter, melted
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup chopped walnuts
Directions
Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners or lightly grease it.
In a large bowl, whisk together the mashed bananas, melted butter, brown sugar, eggs, and vanilla until smooth.
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
Add the dry ingredients to the wet ingredients and stir gently until just combined.
Fold in the chopped walnuts.
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Bake for 18 to 20 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Recipe Notes
Very ripe bananas give the best flavor and texture.
Do not overmix the batter or the muffins can turn dense.
Add a sprinkle of chopped walnuts on top before baking for a little extra texture.
Store in an airtight container at room temperature for up to 3 days.