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Banana Nut Muffins

Banana nut muffins with chunky walnuts are baked into tall, golden domes with moist, spiced crumb. This easy one-bowl banana muffin recipe folds walnuts through the batter and presses extra pieces on top for bakery-style texture.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Banana nut muffin batter
  • 3 ripe bananas (mashed) Use very ripe bananas for best flavor and moisture.
  • 0.3333333333 cup butter (melted)
  • 0.75 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 0.3333333333 cup milk
  • 1.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
  • 1 cup walnuts (roughly chopped) Divide so some go into the batter and some are pressed onto the tops.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners, aiming for an even bake.
Mix the wet ingredients
  1. Whisk melted butter, sugar, egg, vanilla, and milk into mashed bananas until smooth and glossy, with no large banana lumps visible.
Combine dry and wet
  1. Fold in all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt until just combined and the batter looks slightly thick with streaks disappearing.
Add walnuts
  1. Fold in 3/4 cup of the chopped walnuts so they’re evenly distributed through the batter.
Fill and top
  1. Divide batter among the muffin cups and press the remaining walnuts into the tops so they stay on the domed surface while baking.
Bake
  1. Bake at 375°F for 18–22 minutes until golden and domed, and a toothpick inserted in the center comes out clean.

Notes

For taller domes, mix only until the dry ingredients disappear—overmixing can make muffins tough. Store cooled muffins in an airtight container in the fridge for up to 4 days; freeze up to 2 months. For a lighter option, replace half the butter with neutral oil (use 1/6 cup butter + 2 tbsp oil) to keep the crumb moist.