Banana walnut muffins combine a soft banana crumb with chopped walnuts and warm cinnamon. Brown sugar adds moisture and a deeper sweetness than a plain white sugar batter.
Measure the mashed banana rather than counting fruit, since banana sizes vary. The high initial oven temperature is brief; the muffins finish at a lower setting without taking the pan out.
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Why These Banana Walnut Muffins Work
Mixing the wet and dry ingredients separately spreads the leavening before the bowls meet. A brief fold then keeps the batter from becoming elastic.
The hot start encourages the tops to lift, while the lower finishing temperature gives the centers time to cook. Walnuts are folded through the whole batter so each muffin gets some crunch.
Ingredients for Banana Walnut Muffins
Muffins
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups mashed ripe banana
- 6 tablespoons unsalted butter (Melted and cooled to warm)
- 2/3 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1 cup chopped walnuts
Banana: Mash before measuring and use ripe fruit for the intended sweetness and texture.
Butter: Melt and cool until just warm so it does not heat the egg when mixed.
Brown sugar: Pack it into the measure instead of loosely scooping.
Walnuts: Chop to small pieces that distribute through the twelve portions.
Leavening: Both baking powder and baking soda are included; do not leave one out because the other is present.
How to Make Banana Walnut Muffins
- Prepare the pan. Heat the oven to 425 degrees F and line a standard twelve well muffin pan. Whisk flour, baking powder, baking soda, salt, cinnamon and nutmeg until evenly mixed.
- Mix wet ingredients. Mash and measure the banana in a separate bowl. Blend in the cooled melted butter, brown sugar, egg, vanilla and milk until combined. Do not taste the mixture after the raw egg has been added.
- Fold and portion. Add dry ingredients to wet and fold with a spatula just until no dry flour remains. Fold in all chopped walnuts without beating smooth. Divide evenly between the twelve liners.
- Bake and cool. Bake for 5 minutes, then lower the oven to 350 degrees F without removing the pan. Bake another 16 to 18 minutes, until the centers are set and a tester has no wet batter. Rest in the pan 5 minutes, then cool on racks for about 25 minutes or until fully cold before sealing.
Serving the Muffins
Serve one muffin as a baked breakfast portion or a snack. For an egg based dish alongside, breakfast egg muffins offer a savory option prepared separately.
If you prefer banana with fruit rather than nuts for another batch, try blueberry banana muffins. The walnut recipe makes twelve standard muffins.
Storage and Reheating
Let the muffins cool fully before placing in a covered container. Keep up to 2 days in a cool room for quality, or refrigerate up to 5 days, watching for condensation that can soften the tops.
Freeze individually for up to 2 months for quality. Thaw covered at room temperature or warm briefly in an oven set to 300 degrees F; plain muffins do not need a cooked meat reheating target, but should not remain in damp packaging after warming.
Tips and Substitutions
- Measure mash. Extra banana can leave a damp center even when the top looks finished.
- Fold briefly. A few small batter lumps are preferable to a heavily beaten mixture.
- Lower the oven. Set a reminder for the 5 minute change so the tops do not overbrown.
- Check allergens. This recipe contains walnuts, wheat, milk and egg. Removing nuts does not make shared equipment free of nut residue.
- Avoid raw batter. Flour and egg need cooking; do not use a raw taste test to judge flavor. Follow the FDA safe food handling guide.
Banana Walnut Muffins FAQs
How many bananas should I use?
Their size varies, so mash first and measure the listed volume. A fixed fruit count is less reliable than the measured amount.
Can I skip lowering the oven?
No, the two temperature stages are part of this method. Keeping the higher setting can darken the outside before the centers finish.
Why are the muffins tough?
The batter may have been mixed too vigorously after adding flour. Fold only until the dry pockets disappear.
Do the walnuts go on top?
All listed walnuts are folded through the batter in this version. No second unmeasured topping is required.
Why are the liners damp after storage?
The muffins may have been sealed while warm. Cool completely on racks so steam can escape first.
Recipe attribution: adapted from Sally McKenney’s banana muffins at Sally’s Baking Addiction, using the walnut variation and rewritten preparation and storage guidance.
Banana Walnut Muffins with Brown Sugar and Cinnamon
Equipment
- Standard twelve well muffin pan
- Paper liners
- Two mixing bowls
- Cooling rack
Ingredients
Muffins
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups mashed ripe banana
- 6 tablespoons unsalted butter Melted and cooled to warm
- 2/3 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1 cup chopped walnuts
Instructions
- Heat oven to 425 degrees F and line twelve wells. Whisk flour, both leaveners, salt and spices.
- Mix measured mashed banana with cooled melted butter, brown sugar, egg, vanilla and milk.
- Fold dry ingredients into wet just until combined, then fold in all walnuts. Divide evenly into twelve liners.
- Bake 5 minutes, lower oven to 350 degrees F without removing pan and bake 16 to 18 minutes more until set. Rest 5 minutes in pan, then rack cool fully.
