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Banana Nut Muffin Recipe

The Only Banana Muffin Recipe You Need

Banana bread may be more popular, but I'll take a banana muffin over a slice of the classic quick bread nine times out of 10. Like Seinfeld's Elaine, I'm all about the browned muffin top (though, no, I'm not tossing out the "stumps"), and a slice of banana bread is basically all cakey bottom. Plus, they're already portioned out.

That said, I rely on a tried-and-true banana bread recipe, divvying up the batter between muffin tin wells, amping up the oven temperature, and shortening the cook time. For as long as I can remember, this has been my go-to, a recipe handed down from my mom to me (she had the brilliant idea to take the banana bread batter she loved and convert it into muffin form). It's a simple recipe, perfect for novice bakers, and for baking with children.

With a yield of 11 muffins, I like to freeze at least half the batch in a resealable plastic bag to keep them fresh. Simply thaw them overnight on the countertop and you have a breakfast treat at the ready.

Banana Nut Muffins

Adapted from Joy of Cooking by Irma Rombauer and Marion Rombauer Becker


For something a bit more decadent, fold 1/2 cup chocolate chips into the batter.

Banana Nut Muffin Recipe


  1. 1 1/2 cups all-purpose flour
    1 1/2 teaspoons baking powder
    1 teaspoon kosher salt
    2/3 cup granulated sugar
    6 tablespoons (3/4 stick) unsalted butter, at room temperature
    2 large eggs, at room temperature
    1-1 1/4 cups mashed ripe banana (from 2-3 bananas)
    1/2 cup toasted chopped nuts, such as walnuts or pecans


  1. Preheat the oven to 375ºF. Line 11 wells of a muffin tin with cupcake liners or grease the tins.
  2. Whisk together the flour, baking powder, and salt in a small mixing bowl.
  3. Cream together the sugar and butter until fluffy. Add the eggs, one at a time, beating until completely incorporated. Add the banana puree; the batter will likely look broken after this step, don't fret. Add the flour in dry ingredients in two additions, mixing until no streaks of flour appear. Gently fold in the nuts.
  4. Divide the batter between the prepped muffin tin wells; each well should be about 3/4 full.
  5. Bake until golden brown and the tops of the muffins spring back, 15-18 minutes.

Image Source: POPSUGAR Photography / Nicole Perry
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