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–+ servings

How to Make Banana Nut Bread Muffins

5 from 1 vote
Bake the best banana nut muffins with walnuts! This super moist banana nut muffin recipe features a sweet, crunchy walnut topping.
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Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings: 1
Course: Baking, Breakfast, Brunch, Snack
Cuisine: American, British, Canadian, Comfort Food
Calories: 306
Ingredients Method Nutrition Notes

Ingredients
  

For the muffins
  • 3 large ripe bananas
  • 3/4 cup white sugar
  • 1 large egg
  • 1/3 cup vegetable oil
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg (optional)
  • 3/4 cups chopped walnuts
For the topping
  • 3/4 cups chopped walnuts
  • 2 tablespoons brown sugar
  • 1 tablespoon melted butter

Method
 

  1. Preheat oven to 350°F and line a 12-cup muffin tin with paper liners or grease thoroughly with butter or cooking spray.
  2. Mash bananas in a large bowl and stir in sugar and egg with a wooden spoon until well combined.
  3. Add vegetable oil and mix thoroughly.
  4. Add flour, baking powder, baking soda, salt, cinnamon, nutmeg, and 3/4 cup of chopped walnuts.
  5. Mix until flour is just incorporated and walnuts are evenly distributed throughout the batter.
  6. Combine remaining 3/4 cup walnuts, brown sugar, and melted butter in a small bowl, stirring until walnuts are evenly coated.
  7. Divide batter evenly among the 12 muffin cups and top each with the walnut mixture, spreading it evenly to prevent sinking.
  8. Bake for 20 to 23 minutes until golden brown and a toothpick inserted into the center comes out clean.
  9. Cool muffins in the tin for several minutes, then transfer to a wire rack to cool completely.

Nutrition

Calories: 306kcalCarbohydrates: 36gProtein: 4gFat: 17gSaturated Fat: 6gCholesterol: 20mgSodium: 205mgFiber: 2gSugar: 19g

Notes

These muffins can be stored in an airtight container at room temperature for up to 4 days.
These muffins freeze well in an airtight container for up to 2 months.
Replace the vegetable oil with applesauce, if desired.