Name: Banana Bread Muffins
Prep time: 12 min
Cook time: 20 min
Ingredients: 2 cups pastry flour or all-purpose flour ((see note below)); 1 cup granulated sugar; 1 teaspoons baking powder; 1 teaspoon baking soda; 1/2 tsp salt; 1 ½ tsp ground cinnamon; 1 cup mashed bananas ((about 2 to 3 ripe bananas)); 2 eggs room temperature; 6 Tbs butter melted and cooled; 1/2 cup milk ((see note below)); 2 tsp pure vanilla extract; 1/2 cup walnuts (chopped)

Remember the smell of banana bread baking in the oven? We just made it faster! These banana bread muffins taste exactly like the classic loaf and bake in about 20 minutes.

Banana bread muffin topped with walnuts on a doily

Banana Bread Muffins: All the Nostalgia, Half the Time

Soft, moist and lightly spiced with cinnamon, these banana bread muffins are studded with toasty walnuts just like the loaf you grew up on. No waiting an hour for the center to bake, and no guessing if it is done!

Our team is kind of obsessed with turning spotty bananas into muffins (trust us, there is always a bunch on our counters). If you are craving more cozy breakfast bakes, our Pumpkin Chocolate Chip Muffins are a must.

Why you’ll love these banana bread muffins

Classic banana bread flavor in grab and go form
The best way to use up overripe bananas
Walnuts add a toasty crunch
Bakes in about 20 minutes

Banana bread muffin with a walnut topping on a cooling rack

Banana Bread Muffins ingredients

Full ingredient amounts are in the recipe card below.

Flour: pastry flour makes a lighter muffin, all purpose makes a sturdier one.
Granulated sugar: sweetens and helps the tops brown.
Baking powder and baking soda: both help these rise tall.
Salt and cinnamon: 1 1/2 teaspoons of cinnamon for that bakery style flavor.
Ripe bananas: about 2 to 3 bananas, mashed to make 1 cup. Brown spots mean more flavor!
Eggs: room temperature.
Butter: melted and cooled.
Milk and vanilla: any milk works.
Walnuts: chopped. Toast them for a few minutes for even more flavor.

Ingredients for banana bread muffins: ripe bananas, walnuts, flour, butter, sugar, milk and eggs

How to make banana bread muffins

Full recipe instructions are in the recipe card below!

Preheat the oven to 375°F and line your muffin pan.
In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt and cinnamon. Set aside.
In a separate bowl, whisk together the mashed banana, eggs, melted butter, milk and vanilla.
Pour the wet ingredients into the dry ingredients and gently mix, just until combined.
Fold in the walnuts. Again, do not overmix!
Fill the liners to the top and bake for 18 to 22 minutes, until golden and the muffins pass the toothpick test.
Remove from the oven, cool, and enjoy!

Banana bread muffin batter with walnuts folded in

Chopped walnuts added to banana bread muffin batter

Banana bread muffin batter in brown tulip liners

Baked banana bread muffins in the muffin tin

How do you know when the muffins are done?

There are a few easy ways to check:

The toothpick test: insert a toothpick into the center. If it comes out clean, they are done!
Check the tops: they should be lightly golden and bounce back when lightly pressed.
Use a thermometer: the center should register between 190 and 200°F.

Close up of a walnut topped banana bread muffin

Variations and substitutions

Swap the walnuts for chocolate chips (a crowd favorite!).
Sprinkle turbinado sugar on top before baking for a crunchy top.
Add 1/4 teaspoon of nutmeg for extra warmth.
Bake it as a loaf in a greased 9 by 5 inch pan at 350°F for 50 to 60 minutes.

Tips for making banana bread muffins

Mash the bananas well so there are no big chunks.
Need ripe bananas fast? Bake them in their peels at 300°F for 15 to 20 minutes until black.
Let the melted butter cool so it does not cook the eggs.

Banana bread muffins in tulip liners with bananas and walnuts

How to store banana bread muffins

Once cooled, store in an airtight container at room temperature.

How long do banana bread muffins last?

Up to 4 days, and just like banana bread, they taste even better on day two!

How to freeze banana bread muffins

We love doubling the batch and freezing extras for busy mornings. Cool completely, wrap individually and freeze for up to 3 months.

Banana Bread Muffins FAQs

How ripe should the bananas be? Heavily spotted or nearly black is best.
Can I use frozen bananas? Yes! Thaw them and include the liquid.
Can I leave out the nuts? Yes, they are totally optional.

More muffins you’ll love

Banana Bread Muffins

Longing for that nostalgic taste of mom's freshly baked banana bread? Let us bring back those cherished memories with our Banana Bread Muffins with Walnuts! Indulge in the comforting flavors of ripe bananas and the satisfying crunch of walnuts, just like you remember. Whether enjoyed warm out of the oven or as a convenient snack on the go, these muffins are sure to satisfy your cravings and bring a smile to your face.

Print Recipe Pin Recipe

Prep Time 12

Cook Time 20

Servings: 12 servings

Course: Appetizer, Breakfast, Snack

Ingredients Method Notes

Ingredients

2 cups pastry flour or all-purpose flour (see note below)
1 cup granulated sugar
1 teaspoons baking powder
1 teaspoon baking soda
1/2 tsp salt
1 ½ tsp ground cinnamon
1 cup mashed bananas (about 2 to 3 ripe bananas)
2 eggs room temperature
6 Tbs butter melted and cooled
1/2 cup milk (see note below)
2 tsp pure vanilla extract
1/2 cup walnuts chopped

Method

Preheat your oven to 375 degrees Fahrenheit and line a muffin pan with cupcake liners in preparation for baking.
In a large bowl, sift together 2 cups of flour, 1 cup granulated sugar, 1 tablespoon of baking powder, 1 teaspoon of baking soda, ½ teaspoon of salt, and 1 ½ teaspoon of cinnamon. Set this dry ingredient mixture aside for later use.
In a medium bowl or blender, combine 1 cup mashed banana, 2 eggs, 6 Tablespoons of melted cooled butter, ½ cup milk, and 2 teaspoons of vanilla. Whisk or blend these wet ingredients together until well combined.
Pour the wet ingredients mixture into the bowl containing the dry ingredients. Using a beater or whisk, gently mix the wet and dry ingredients together until just combined. Be careful not to overmix the batter.
Fold in walnuts until evenly distributed. Again, please make sure not to overmix the batter.
Fill muffin liners with batter to the top and bake at 375 degrees Fahrenheit for 18 to 22 minutes, or until the tops are lightly browned and the muffins pass the toothpick test – a toothpick inserted into the center should come out clean. Additionally, the tops should bounce back when lightly pressed, or the internal temperature should register between 190 and 200 degrees Fahrenheit.
After baking, allow the muffins to cool on a rack for several minutes before removing them from the pan. Enjoy them fresh from the oven or store them in an airtight container for up to 4 days.

Notes

Pastry flour or all-purpose flour Note: Select your flour to match your desired texture for your muffins! Pastry flour creates muffins that are light and airy, perfect for those who enjoy a lighter, more crumbly muffin. On the other hand, all-purpose flour yields muffins with a more substantial and robust texture, ideal for those who prefer a heartier bite.

Flour Measuring Tip: While we’re not the pioneers in advocating for this method, nor will we be the last, it’s crucial to ensure accurate measurements when baking. To achieve this, refrain from scooping flour directly from the container. Instead, use a gentle hand to spoon flour into your measuring cup, then level it off with the flat side of a knife. This straightforward technique guarantees precise amounts, resulting in consistently delicious muffins every time.

Milk Selection Note: We’ve thoroughly tested this recipe with a variety of milk options, including cow’s milk, almond milk, and coconut milk. Each option yields delicious results, so feel free to use whichever milk you prefer or have on hand.