These banana muffins are simply divine with bakery-style domed tops. They’re also soft and moist and packed with banana flavor.
Meet your new favorite breakfast muffin! They’re soft and moist and so flavorful. And they’re topped with some chopped walnuts which to me is the perfect finishing touch.
They’re also so easy to make and the best way to use up your ripe bananas.
The recipe is based on our banana bread and if you love all things banana then check that out too, as well as our chocolate chip banana bread.
How To Make Banana Muffins
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add all purpose flour, brown sugar, white sugar, baking soda, baking powder, salt, ground cinnamon and ground nutmeg to a mixing bowl and mix together.
- Add butter to a microwave safe bowl and melt it. Add mashed banana, eggs and vanilla to the melted butter and mix together.
- Pour this out over the dry ingredients and mix into a batter.
- Add some chopped walnuts and mix in.
- Spray a muffin tray with non-stick spray and then divide the batter evenly between the muffin partitions.
- Add some more chopped walnuts directly to the top of the muffins.
- Bake for 25 minutes at 350°F until beautifully browned on top and a toothpick inserted into the center of one of the muffins comes out clean.
- Allow to cool for a few minutes before transferring the muffins to a wire cooling rack to cool completely.
Recipe Tips
Ripe Bananas: It’s crucial that you have nice ripe and spotty bananas for your muffins. Ripe bananas have a much higher concentration of sugar than unripe bananas which are much higher in starch. So it’s really crucial that your bananas are ripe and spotty.
Butter OR coconut oil: These muffins are made with melted butter OR melted coconut oil. We tested this recipe with both and did not find any difference between the two. So you can use either/or.
Walnuts: The addition of chopped walnuts to these muffins really takes them to a higher level of deliciousness but of course if you have a nut allergy, you can omit them without any other changes to the recipe. Alternatively, chopped pecans will also work great here.
Don’t overmix your batter: This is always important and these muffins are no exception. Mix your batter until it’s just mixed and then stop mixing. Over-mixing your batter can affect the texture and make them too dense instead of light and fluffy.
Make Them Dairy-Free
This recipe is equally good whether it’s made with butter or coconut oil. So if you want them to be dairy free then simply opt for coconut oil instead of butter.
Storing and Freezing
These muffins keep wonderfully in an airtight container at room temperature for a few days or store them in the fridge for up to a week.
They are also freezer friendly for up to 3 months. If you’d like to freeze them then allow them to cool completely and then wrap in plastic wrap and place into a ziploc bag and freeze them. Then thaw overnight in the fridge.
More Delicious Breakfast Recipes
- Perfect Homemade Pancakes
- Crepes Recipe
- Blueberry Muffins
- Chocolate Chip Muffins
- Zucchini Muffins
- Triple Chocolate Muffins
Banana Muffins
Ingredients
- 2 cups All Purpose Flour
- ½ cup Light Brown Sugar
- ½ cup White Granulated Sugar
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- ¼ tsp Salt
- 1 tsp Ground Cinnamon
- ¼ tsp Ground Nutmeg
- ½ cup Butter Lightly Salted
- 1 and ¾ cups Mashed Banana About 3 Large Ripe Bananas
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 1 cup Walnuts Chopped, plus more to place on top of the muffins before baking
Instructions
- Preheat the oven to 350°F (180°C) and spray a muffin tray with non-stick spray. Set aside.
- Add the all purpose flour, brown sugar, white sugar, baking soda, baking powder, salt, ground cinnamon and ground nutmeg to a mixing bowl and mix together.
- Add the butter to a microwave safe bowl and melt it. Add the mashed banana, eggs and vanilla to the melted butter and mix together.
- Pour the wet ingredients over the dry ingredients and mix into a batter.
- Add the chopped walnuts and mix in.
- Divide the batter evenly between the muffin partitions of your prepared muffin tray.
- Add some more chopped walnuts directly to the top of the muffins.
- Bake for 25 minutes at 350°F until beautifully browned on top and a toothpick inserted into the center of one of the muffins comes out clean.
- Allow to cool for a few minutes before transferring the muffins to a wire cooling rack to cool completely.
Video
Notes
- It’s crucial that you use ripe and spotty bananas for your muffins. Ripe bananas have a much higher concentration of sugar than unripe bananas which are much higher in starch. So it’s really crucial that your bananas are ripe and spotty so that your muffins will be delicious. Don’t be afraid of brown spots.
- We used lightly salted butter but unsalted butter will also be totally fine.
- The walnuts are optional, you can leave them out or replace them with something else like pecans.
- Don’t over-mix your batter. Mix until just mixed and no longer. Over-mixing the batter can affect the texture making your muffins dense instead of light and fluffy.
- Make Them Dairy-Free: This recipe is equally good with coconut oil instead of butter for a dairy-free version. If you’re using coconut oil then use the same quantity as the butter (½ cup) which is 109g coconut oil if you’re weighing it out.
- Storing: Keep your muffins stored in an airtight container at room temperature for a few days or in the fridge for up to a week. They are also freezer friendly.
I think these are the best muffins I’ve EVER had. They are just soooo good and they stay good for days, they don’t dry out. Thanks for the wonderful recipe.
Yay! Thanks Jess!