• Bananas 3 ripe , thoroughly mashed
  • Butter ⅓ cup melted • 717 kcal
  • Sugar ¾ cup • 470 kcal
  • Egg 1 large , beaten • 130 kcal
  • Vanilla Extract 1 tsp
  • coffee or espresso 1 tbsp strong brewed
  • Baking soda 1 tsp
  • Pinch of salt
  • Flour 1 ½ cups
  • Walnuts 1 cup chopped
Calories refers to 100 gr of product

What is it about baking with bananas that is so comforting?! This banana nut muffin recipe uses simple household ingredients, is quick and easy to make, and will leave your house smelling so good! These banana muffins are fluffy, moist, and quite honestly, addicting. This recipe uses ripe bananas, sugar, and chopped walnut to give it a crunchy texture. The flavors of the banana and walnuts make for the perfect baked muffin!

How to Make the Best Banana Nut Muffins

Make sure the bananas are ripe enough

The key to any baked banana recipe is ripe, if not a little over-ripe, bananas. If your bananas are beginning to get brown spots then they are perfect for baking! They are softer which makes them easier to mash and extra sweet for the best flavor.

Don’t skip out on the coffee

The tablespoon of strongly brewed coffee or espresso is the secret ingredient in these muffins. They bring out all of the flavors. It doesn’t taste like coffee, trust us!

Wet ingredients

To begin the wet ingredients, mash the bananas until there are barely any lumps left. If you don’t mash them enough there will be big chunks of banana in the final product. Add the butter, sugar, egg, vanilla, and whisk until smooth.

Fold in the dry ingredients

Mixing the dry and the wet ingredients is a delicate process. Fold in the flour mixture a third at a time until just incorporated. If you overmix you will get a dense muffin instead of fluffy. Carefully fold in the walnuts.

What Kind of Nuts are in Banana Nut Muffins?

This recipe calls for walnuts because they have a softer texture while still providing the perfect amount of crunch to the muffins. However, you can use any nut you’d like. Pecans would make a great substitution.


Carefully fold the dry ingredients in with the wet. Do not overmix. Check the muffins at the 20 minute mark by pressing down on the top of the muffin. If it bounces back, it’s done. You don’t want to overbake them.


Preheat the oven to 350 degrees Fahrenheit.

Line a muffin pan with paper muffin liners.

Mash the bananas in a large bowl until there are barely any lumps left.

Stir in the melted butter. Add the sugar, egg, coffee, vanilla, and stir until combined.

Whisk all of the dry ingredients together in a separate bowl.

Begin folding in the dry ingredients, a third at a time, until the batter is incorporated.

Do not overmix! Fold in the chopped walnuts.

Spoon the batter into a prepared muffin tin and bake for 20-25 minutes until done.


Store in an airtight container in the fridge for up to 5 days. Eat cold or remove from the fridge for about 15 minutes to come to room temperature. Add ½ cup chocolate chips for a sweeter version of these muffins.