Banana Nut Muffin Recipe

Preheat and Prep Pan

Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup with butter or nonstick spray. If using liners, spray them lightly for easier release.

Mash Bananas

Peel and place 3 medium very ripe bananas (about 1 cup mashed) in a bowl and mash with a fork until mostly smooth with a few small lumps remaining. Measure out 1 cup mashed bananas.

Chop walnuts if not already chopped and set aside. Measure out other ingredients so they are ready.

In a large bowl, whisk together 2 cups all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt until evenly combined.

In a separate medium bowl, whisk the 2 large eggs until blended. Add the 1 cup mashed bananas, 1/4 cup whole milk, 1/4 cup vegetable oil, and 1 teaspoon pure vanilla extract. Whisk until smooth and fully combined.

Make a well in the center of the dry ingredients and pour in the wet mixture. Using a flexible spatula, gently fold the wet into the dry just until no large streaks of flour remain. Do not overmix — a few small lumps are fine. The batter will be thick.

Fold in 1/2 cup of the chopped walnuts (reserve the remaining 1/4 cup for sprinkling on top) gently until evenly distributed.

Divide the batter among the prepared muffin cups, filling each about 3/4 full. This will make 10–12 standard muffins depending on exact filling.

If using topping, sprinkle a little of the reserved chopped walnuts on top of each muffin and, if desired, sprinkle about 1 teaspoon coarse sugar or a pinch of brown sugar on each for extra crunch and sweetness.

Bake in the preheated 375°F (190°C) oven for 18–22 minutes, rotating the pan once halfway through baking if your oven has hot spots. Muffins are done when the tops are golden and a toothpick inserted into the center of a muffin comes out with just a few moist crumbs attached.

Remove the pan from the oven and let the muffins cool in the tin for 5 minutes, then transfer muffins to a wire rack to cool completely or for at least 15 minutes before serving.

Store cooled muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To freeze, wrap individually and freeze for up to 3 months; thaw at room temperature or warm briefly in a low oven.