These classic banana nut muffins are moist, tender, and packed with sweet banana flavor and crunchy walnuts. Perfect for breakfast, brunch, or a satisfying snack – they’re easy to make and always a crowd-pleaser!
1¾ cups all-purpose flour
1 tsp baking soda
1½ tsp baking powder
½ tsp salt
1 tsp cinnamon
3 very ripe bananas, mashed (about 1¼ cups)
½ cup granulated sugar
½ cup packed brown sugar
½ cup unsalted butter, melted and cooled
2 large eggs
1 tsp vanilla extract
¾ cup chopped walnuts
2 tbsp turbinado sugar (for topping, optional)
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease well.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
In a large bowl, mash bananas until smooth with just a few small lumps remaining.
Whisk in both sugars, melted butter, eggs, and vanilla until fully combined.
Gently fold dry ingredients into wet ingredients until just combined (a few lumps are okay).
Fold in ½ cup chopped walnuts, reserving the rest for topping.
Divide batter evenly among muffin cups (they should be nearly full).
Sprinkle remaining walnuts and turbinado sugar on tops if using.
Bake for 18-22 minutes until golden and a toothpick comes out clean.
Cool in pan 5 minutes, then transfer to a wire rack.
Enjoy warm with a pat of butter
Perfect with morning coffee or tea
Great for packed lunches or on-the-go breakfasts
Use very ripe, spotty bananas for maximum sweetness and moisture
Toast walnuts at 350°F for 5-7 minutes to enhance their flavor
For dairy-free version, substitute coconut oil for butter
Store in airtight container at room temp for 2 days
Refrigerate for up to 5 days
Freeze for up to 3 months (thaw at room temperature or microwave briefly)
Find it online: https://bakesbliss.com/banana-nut-muffins/