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Best banana walnut muffin recipe with golden-brown crust.

Banana Walnut Muffin

These Banana Walnut Muffins are soft, moist, and packed with sweet banana flavor with a delightful crunch from toasted walnuts. Perfect for breakfast, a quick snack, or even dessert, these muffins are easy to make and naturally sweetened with ripe bananas. They’re also great for meal prep and can be frozen for later!

  • Total Time: 30 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon (optional, but recommended)
  • 3 ripe bananas, mashed
  • ½ cup granulated sugar or brown sugar
  • ⅓ cup melted butter (or vegetable oil)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup Greek yogurt or sour cream (for extra moisture)
  • ¾ cup chopped walnuts, toasted

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  2. Prepare dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  3. Mash the bananas in a large bowl. Add sugar, melted butter, eggs, vanilla extract, and Greek yogurt. Mix well until combined.
  4. Combine wet and dry ingredients: Gradually fold the dry ingredients into the banana mixture. Stir gently until just combined—do not overmix.
  5. Fold in the walnuts evenly throughout the batter.
  6. Fill the muffin cups about ¾ full with batter.
  7. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool for 5 minutes in the muffin tin, then transfer to a wire rack to cool completely.
  9. Enjoy! Serve warm or store in an airtight container for up to 3 days.
  • Author: Chef Clara
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Snack, Dessert
  • Cuisine: American