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Banana Nut Muffins

A scattering of chopped nuts adds crunch to these moist, taste-tempting treats. They're the best banana nut muffins I've found. Bet you'll agree. —Neva Starnes, Summerville, Georgia
  • Total Time
    Prep: 15 min. Bake: 25 min.
  • Makes
    6 muffins


  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 3/4 cup mashed ripe banana
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon ground cinnamon
  • 1/4 cup chopped walnuts


  • In a small bowl, cream butter and sugar. Beat in the egg, banana and vanilla. Combine the flour, baking powder, salt, baking soda and cinnamon; add to creamed mixture just until moistened. Fold in walnuts.
  • Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. Bake at 350° for 23-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts
1 each: 278 calories, 12g fat (5g saturated fat), 56mg cholesterol, 263mg sodium, 40g carbohydrate (22g sugars, 2g fiber), 5g protein.

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Average Rating:
  • Stella
    Feb 13, 2021

    Enjoyed this muffin this morning. I used brown sugar and white sugar mix and it was not sweet which I like. It was moist even though I used gluten free flour.

  • Colleen
    Dec 10, 2019

    Yes I agree with Neva, these are very good and easy to make.

  • stcloud52
    Apr 9, 2019

    I really like this recipe. The first time I made it I just used the basic recipe and forgot to put walnuts in. I really missed them. This time I followed this recipe. Instead of using white sugar I used brown sugar. Added 1/2 tsp cinnamon, although I feel that I could have used more, maybe even some nutmeg would be good. I will be making this recipe again and again.

  • jacie
    Jan 27, 2019

    I didn't have sour cream so I used about a tablespoon heavy whipping cream instead. I also mashed bananas into the mix and then folded in additional sliced banana. OH MY GOODNESS! Delicious! the muffins turned out so incredibly moist and flavorful. I will definitely make these again.

  • homemadewithlove
    Jan 2, 2019

    Bake only 18-20 min or they dry out. I used chopped pecans and freeze for breakfasts on the go.

  • Jodi
    Jun 5, 2018

    These are so easy and so good. I think my mom buys extra bananas so they will get soft and I will have to make these.

  • tammycookblogsbooks
    Apr 26, 2018

    These are great to have for breakfast. The only change I made was sprinkling and then gently pressing the walnuts on top of the muffins.

  • Sandra
    Apr 9, 2018

    This recipe was a cake texture, not at all like a muffin. Also, cut back on the sugar-they were very vey sweet. And double the nuts, at least. They were good, but not a good muffin. A great little mini cake!! I also doubled the recipe, and got 18 regular sized muffins.

  • Stephanie
    Feb 12, 2018

    Great Recipe! I followed it to the T and they came out yummy! the only problem is I should've made more because they went too fast. Thanks for the recipe!

  • BakedOutTx
    Apr 22, 2015

    Substituted with almond flour, coconut oil, sunflower seeds and turbinado sugar. Added a streusel topping before popping in the oven. Great little muffin recipe with satisfactory texture and flavor. Super easy, quick to throw together and highly versatile.