Go Back

Banana Walnut Muffins

Soft, fluffy, and bursting with flavor, these Banana Walnut Muffins transform ripe bananas and crunchy walnuts into a delightful treat perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 ripe bananas, mashed The riper the bananas, the sweeter the muffins.
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/3 cup vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon (optional) Add for extra flavor.
  • 1 1/2 cups all-purpose flour Fold in gently until just combined.
Mix-Ins
  • 1 cup chopped walnuts, lightly toasted Toasting enhances their flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
  2. In a large mixing bowl, combine the mashed bananas, granulated sugar, brown sugar, and vegetable oil. Mix until well blended. Stir in the vanilla extract.
  3. Sprinkle the baking soda, salt, and ground cinnamon (if using) over the banana mixture. Fold in the all-purpose flour gently until just combined—don’t overmix!
  4. Carefully fold in the chopped walnuts, ensuring they are evenly distributed in the batter.
  5. Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
Baking
  1. Place the muffin tray in the preheated oven and bake for 20-25 minutes. A toothpick inserted in the center should come out clean when ready.
Cooling and Serving
  1. Remove from the oven and allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack. Enjoy warm or at room temperature!

Notes

For best results, use the ripest bananas possible and toast the walnuts for enhanced flavor. Store muffins in an airtight container at room temperature for up to three days, or refrigerate for up to a week. You can also freeze them for up to a month.