Banana & Walnut Muffins are one of the easiest ways to use up overripe bananas and turn them into something that feels like bakery muffins at home. This banana muffin recipe bakes up tall with warm cinnamon flavor, a soft center, and a simple walnut topping that adds just the right crunch.

If this is your first time using the higher oven temperature method, don't worry. It's a simple step that helps the muffins rise quickly, then finish baking gently so you get fluffy muffins with plenty of banana flavor.

If you're in a banana baking mood, my Easy Chocolate Chip Banana Bread Recipe is another great way to use up overripe bananas.

An unwrapped banana muffin with a crunchy walnut topping on a white plate.

Why This Recipe Works

Starting at a higher oven temperature gives the muffins a quick lift, which helps create tall, domed tops.
Brown sugar adds moisture and depth, which pairs perfectly with mashed bananas.
Cinnamon and nutmeg bring warmth without overpowering the banana flavor.
The walnut topping bakes into a lightly crisp layer that balances the soft center.

Ingredients

Muffins

1 and ½ cups mashed bananas (about 4 medium or 3 large overripe bananas)
5 tablespoons unsalted butter, melted
⅔ cup packed light or dark brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
2 tablespoons milk
1 and ½ cups all-purpose flour (spooned and leveled)
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 and ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
Optional: 1 cup chopped walnuts, lightly toasted for extra flavor (or pecans or chocolate chips)

Walnut Topping

½ cup chopped walnuts or pecans, lightly toasted for extra flavor (optional)
2 tablespoons all-purpose flour
¼ cup brown sugar
1 teaspoon cinnamon
1 tablespoon unsalted butter, melted

Banana Muffins with walnuts in brown tulip wrappers.

Directions

Preheat oven to 425°F. Line a 12-count muffin tin with muffin liners or spray with nonstick spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, mash the bananas until mostly smooth. Stir in the melted butter and brown sugar until combined. Add the egg, vanilla extract, and milk and mix until smooth.
Add the dry ingredients to the banana mixture and stir just until combined. Do not overmix. The batter will be thick.
Fold in the chopped walnuts.
Divide the batter evenly among the muffin cups, filling each one to the top.
In a small bowl, stir together the topping ingredients until crumbly. Sprinkle evenly over the muffins.
Bake for 5 minutes at 425°F. Without opening the oven, reduce the temperature to 350°F and continue baking for 14-16 minutes, or until a toothpick inserted in the center comes out clean. Total baking time will be about 19-21 minutes.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Helpful Tips

Use very ripe or overripe bananas for the best flavor. The darker the peel, the sweeter the muffins.
Measure the flour by spooning it into the measuring cup and leveling it off. Too much flour can make the muffins dense.
Stir just until combined. Overmixing can make the muffins tough instead of soft.
Fill each muffin cup to the top for tall, bakery-style muffins.
Keep an eye on the muffins during the last few minutes of baking. Remove them as soon as a toothpick comes out clean to keep them moist.

Banana walnut muffins with crunchy walnut topping in brown tulip wrappers.

Variations

Only the ones that make sense for this recipe:

Chocolate chips: Swap the walnuts for chocolate chips, or do a half-and-half mix.
Whole wheat flour: You can replace up to ½ cup of the all-purpose flour with whole wheat flour. The muffins will be a little heartier.
Coconut oil: Melted coconut oil works if you don't want to use butter. It gives a slightly different flavor but still works well.

Storage

Store muffins in an airtight container at room temperature for up to 3 days.

To freeze, let the muffins cool completely, then place them in a freezer bag and freeze for up to 3 months. Thaw at room temperature.

📖 Recipe

Dana

Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.

Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.