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I might be a tiny bit biased but I am convinced these are the BEST banana nut muffins on the planet. They’re soft and fluffy on the inside, crispy on the outside, and one of my absolute favorite recipes to bake because of the intoxicating aroma they spread around the kitchen – yum!

Banana Nut Muffins in red cooling rack, ripe bananas on its background

Simple Banana Nut Muffins

“Basic” recipes like this are overlooked far too often. These deliciously moist banana nut muffins are perfect for breakfast, snack time, and even dessert. I’d eat them every single day if I could! If you’re a fan of these banana nut muffins you’ll love my banana nut bread too (who doesn’t love banana bread?!).

How To Make Fast and Delicious Banana Nut Muffins

Start by preheating your oven to 350 F
Get a 12 well muffin pan and spray it using non-stick spray. Alternatively, you can use paper liners.
Whisk the flour, baking soda, and salt together in a small bowl. Then set aside.
In a large bowl, combine the mashed bananas, egg, vanilla, melted butter, and white and brown sugars.
Add in the flour mixture and combine until you get a smooth consistency.
Stir in the walnuts.
Place in the preheated oven to bake for 20-25 minutes. You’ll know the muffins are done by inserting a toothpick to see if it comes out clean. Once they’re ready, the muffin tops should also spring back when lightly touched.

Baking Tips And Tricks For Banana Nut Muffins

These scrumptious banana muffins are best made with ripe/overripe bananas so use up any “gone off” bananas rather than throwing them away. If you are like me, you have a ton of freezer bananas, am I right? Those bananas you throw in the freezer and then leave forever?
Whatever you do, don’t over-mix the batter. If you mix it for too long you’re not going to get the soft and fluffy muffins you really want.
The baking soda and baking powder act fast so you need to get the muffins into the oven asap after mixing. This will make sure you get that perfect dome shape on top when they’re done.
Make sure to let them cool otherwise you might end up with muffins that look good but are under cooked inside! These banana nut muffins continue to bake on the inside even when you’ve taken them out of the oven so it’s best to leave them until they’re almost at room temp before serving.
Want some variation? Try adding some chocolate chips or dried fruit! About a quarter cup added to the mixture is a good ratio here.
To store your banana nut muffins at room temperature, wrap them in plastic wrap or place them in an airtight container. They’ll last for 1-2 days. If you want them to last longer you can refrigerate them in an airtight container for 4-5 days or store them in the freezer for up to 3 months. If you’re freezing your banana nut muffins you’ll need to either place them in Ziploc bags or wrap them in foil. Also, don’t forget to let them cool completely before freezing.