Banana muffins are the perfect go-to treat for breakfast, snack time, or whenever you need a quick bite of comfort. Made with ripe bananas, crunchy walnuts, and a touch of warm cinnamon, these soft and fragrant muffins are easy to whip up with pantry staples. They’re ideal for busy mornings or cozy weekend baking.
Why Everyone Will Love This Recipe
- Ultra-moist and fluffy thanks to mashed ripe bananas and oil.
- Quick and easy—no mixer needed!
- Family favorite—great for kids and adults alike.
- Customizable with chocolate chips, pecans, or a streusel topping.
- Naturally sweet and warm with cinnamon and just the right amount of sugar.
What Are Banana Muffins?
Banana muffins are a classic American baked good made with overripe bananas, flour, and leavening agents like baking soda and baking powder. Their origin is closely tied to the popularization of baking soda in the 1930s. Unlike banana bread, which is denser, banana muffins are light, airy, and perfectly portioned for individual servings—making them one of the most beloved comfort food snacks.
Cooking Tips
- Use overripe bananas: The browner, the better—they add natural sweetness and moisture.
- Don't overmix: Stir until just combined to avoid dense muffins.
- Customize add-ins: Swap walnuts for chocolate chips or dried fruit.
- Even baking: Use an ice cream scoop to evenly distribute batter in the muffin tin.
- Decoration tip: Add a banana slice or walnut piece on top for bakery-style presentation.
Frequently Asked Questions
Can I Use Frozen Bananas for Muffins?
Yes! Just thaw them first and drain excess liquid before mashing.
Why Are My Banana Muffins Dense?
Overmixing the batter can develop gluten, resulting in dense muffins. Stir only until the dry ingredients are incorporated.
Can I Make These Muffins Gluten-Free?
Absolutely. Substitute the all-purpose flour with a 1:1 gluten-free baking blend.
Can I Make This Recipe Without Eggs?
Yes, you can use flax eggs (1 tbsp ground flax + 3 tbsp water per egg) or mashed applesauce as an egg replacement.
How Do I Know When Muffins Are Done?
Insert a toothpick into the center—if it comes out clean or with a few crumbs, they're ready.
How to Store
Allow the banana muffins to cool completely, then store them in an airtight container at room temperature for up to 3 days. To extend freshness, refrigerate them for up to 5 days. Warm in the microwave for about 10–15 seconds before serving to bring back that fresh-from-the-oven softness.
How to Freeze
These muffins freeze beautifully! Let them cool, then wrap each one in plastic wrap or foil and place in a freezer-safe bag. Freeze for up to 3 months. To thaw, leave at room temperature or reheat in the microwave for 30–40 seconds for a warm, fluffy treat.
Ingredients
How to Make Banana Walnut Muffins
;Resize,width=712;)
Preheat the oven to 350°F (180°C) and line a muffin tin with paper liners.
Preheat the oven to 350°F (180°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
;Resize,width=712;)
In another bowl, mash the bananas until smooth.
In another bowl, mash the bananas until smooth.
Add the sugar, eggs, oil, and milk to the mashed bananas. Whisk until well combined and smooth.
Add the sugar, eggs, oil, and milk to the mashed bananas. Whisk until well combined and smooth.
;Resize,width=712;)
Add the dry ingredients to the wet ingredients and stir just until there are no visible flour streaks—don’t overmix.
Add the dry ingredients to the wet ingredients and stir just until there are no visible flour streaks—don’t overmix.
;Resize,width=712;)
Gently fold in the chopped walnuts.
Gently fold in the chopped walnuts.
;Resize,width=712;)
Spoon the batter into the lined muffin cups, filling each about ¾ full.
Spoon the batter into the lined muffin cups, filling each about ¾ full.
;Resize,width=712;)
Top each muffin with a banana slice and a sprinkle of chopped walnuts.
Top each muffin with a banana slice and a sprinkle of chopped walnuts.
;Resize,width=712;)
Bake for 25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Bake for 25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Let cool for a few minutes in the tin, then transfer to a wire rack to cool completely.
;Resize,width=767;)
