16 Delicious Banana Nut Muffin Recipes for Every Occasion

There’s something irresistibly comforting about the aroma of banana nut muffins wafting through the kitchen, isn’t there? Whether you’re whipping up a quick breakfast, packing a lunchbox treat, or indulging in a cozy afternoon snack, these 16 delicious recipes promise to deliver moist, flavorful muffins for every occasion. From classic to creative twists, get ready to bake your way to banana nut bliss!

Classic Banana Nut Muffins

Just imagine biting into a warm, moist banana nut muffin with a cup of coffee in hand—pure bliss, right? These classic muffins are your go-to for a quick breakfast or a sweet snack, and they’re surprisingly easy to whip up.

Ingredients

• 1 1/2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 tsp baking soda (fresh is key for the best rise)
• 1/4 tsp salt (a pinch more if you’re into that)
• 3 ripe bananas (the spottier, the sweeter—trust me)
• 3/4 cup sugar (I sometimes mix white and brown for depth)
• 1 egg (room temp blends better)
• 1/3 cup melted butter (unsalted lets you control the saltiness)
• 1/2 cup chopped walnuts (toast them for a nuttier flavor)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it well.
2. In a large bowl, mash the bananas with a fork until smooth—some small lumps are okay for texture.
3. Whisk in the sugar, egg, and melted butter until everything is well combined.
4. Sift together the flour, baking soda, and salt, then gently fold into the banana mixture. Tip: Don’t overmix to keep the muffins tender.
5. Fold in the chopped walnuts, saving a few for topping if you like.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Tip: An ice cream scoop makes this mess-free.
7. Sprinkle the reserved walnuts on top for a pretty finish.
8. Bake for 18-20 minutes, or until a toothpick comes out clean. Tip: Rotate the pan halfway for even browning.

Fresh out of the oven, these muffins have a tender crumb and a buttery, nutty flavor that’s hard to resist. Try serving them warm with a dollop of honey butter for an extra indulgent treat.

Chocolate Chip Banana Nut Muffins

Delicious doesn’t even begin to describe these chocolate chip banana nut muffins. They’re the perfect blend of sweet, nutty, and oh-so-moist, making them a hit for breakfast or a snack.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 tsp baking soda (fresh is key for the best rise)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 1/2 cup unsalted butter, melted (I prefer it slightly cooled)
• 3/4 cup brown sugar (packed for that deep molasses flavor)
• 2 large eggs (room temp blends smoother)
• 3 ripe bananas, mashed (the spottier, the sweeter)
• 1 tsp vanilla extract (pure vanilla makes all the difference)
• 1/2 cup chopped walnuts (toasted adds a nice crunch)
• 1 cup chocolate chips (I use semi-sweet for balance)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking soda, and salt.
3. In another bowl, mix the melted butter and brown sugar until smooth.
4. Beat in the eggs one at a time, then stir in the mashed bananas and vanilla.
5. Fold the wet ingredients into the dry ingredients until just combined (overmixing leads to tough muffins).
6. Gently stir in the walnuts and chocolate chips.
7. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
8. Bake for 18-20 minutes, or until a toothpick comes out clean (watch for golden tops).
9. Let cool in the pan for 5 minutes, then transfer to a wire rack.

Light, fluffy, and packed with flavor, these muffins are a dream. Try serving them warm with a dab of butter or a drizzle of honey for an extra treat.

Blueberry Banana Nut Muffins

Alright, let’s dive into making these irresistible Blueberry Banana Nut Muffins. You’re going to love how easy and satisfying they are to whip up, especially when you’re craving something sweet yet wholesome.

Ingredients

• 1 1/2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 tsp baking soda (freshness is key here, so check the date)
• 1/4 tsp salt (a pinch of sea salt adds a nice touch)
• 3 ripe bananas (the spottier, the sweeter)
• 3/4 cup sugar (I sometimes cut this down to 1/2 cup if the bananas are super ripe)
• 1 large egg (room temp blends better, trust me)
• 1/3 cup melted butter (unsalted is my preference, but salted works in a pinch)
• 1 cup fresh blueberries (frozen works too, just don’t thaw them)
• 1/2 cup chopped walnuts (toast them lightly for extra crunch)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, mash the bananas with a fork until smooth but slightly chunky.
3. Whisk in the sugar, egg, and melted butter until well combined.
4. In another bowl, sift together the flour, baking soda, and salt.
5. Gently fold the dry ingredients into the wet mix until just combined—overmixing leads to tough muffins.
6. Toss the blueberries and walnuts with a tablespoon of flour (this prevents them from sinking to the bottom).
7. Fold the blueberries and walnuts into the batter gently.
8. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
9. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Zesty and moist, these muffins are bursting with juicy blueberries and crunchy walnuts. Serve them warm with a dab of butter or enjoy them as a quick breakfast on the go.

Vegan Banana Nut Muffins

These vegan banana nut muffins are the perfect way to start your day or enjoy as a midday snack. They’re moist, flavorful, and packed with all the good stuff—no dairy or eggs needed!

Ingredients

• 2 cups all-purpose flour (I like to use unbleached for a lighter texture)
• 1 cup mashed ripe bananas (about 3 medium bananas—the spottier, the sweeter!)
• 3/4 cup brown sugar (packed for that rich molasses flavor)
• 1/3 cup coconut oil, melted (extra virgin gives a subtle tropical hint)
• 1/4 cup almond milk (unsweetened is my go-to, but any plant milk works)
• 1 tsp vanilla extract (pure vanilla makes all the difference)
• 1 tsp baking soda (fresh for maximum rise)
• 1/2 tsp salt (I prefer sea salt for its mild flavor)
• 1/2 cup chopped walnuts (toasted for extra crunch)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, baking soda, and salt. Tip: Sifting the flour can make your muffins fluffier.
3. In another bowl, mix the mashed bananas, brown sugar, melted coconut oil, almond milk, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to dense muffins, so a few lumps are okay.
5. Fold in the chopped walnuts gently.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Tip: An ice cream scoop makes this step mess-free and ensures even sizes.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Craving something extra? These muffins are delicious warm with a dab of almond butter or a drizzle of maple syrup. The walnuts add a nice crunch, while the bananas keep everything moist and tender. Perfect for breakfast on the go or a cozy afternoon treat!

Gluten-Free Banana Nut Muffins

Ever find yourself staring at a bunch of overripe bananas, wondering what to do with them? You’re not alone. These gluten-free banana nut muffins are the perfect solution—easy, delicious, and just waiting to be baked.

Ingredients

• 2 cups gluten-free flour blend (I swear by Bob’s Red Mill for the best texture)
• 1 tsp baking soda (make sure it’s fresh for maximum rise)
• 1/2 tsp salt (I like using sea salt for a cleaner taste)
• 3/4 cup brown sugar (packed, because that’s where the moisture magic happens)
• 1/3 cup melted coconut oil (extra virgin is my go-to for its subtle sweetness)
• 2 large eggs (room temp eggs blend more smoothly, trust me)
• 3 ripe bananas (the spottier, the sweeter)
• 1 tsp vanilla extract (pure, not imitation, for the best flavor)
• 1/2 cup chopped walnuts (toasted lightly for extra crunch)

Instructions

1. Preheat your oven to 350°F and line a muffin tin with paper liners or grease well.
2. In a large bowl, whisk together the gluten-free flour blend, baking soda, and salt.
3. In another bowl, mix the brown sugar and melted coconut oil until smooth.
4. Beat in the eggs one at a time, then stir in the mashed bananas and vanilla extract.
5. Fold the wet ingredients into the dry ingredients until just combined—overmixing leads to tough muffins.
6. Gently stir in the chopped walnuts.
7. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Delightfully moist and packed with banana flavor, these muffins have a tender crumb thanks to the gluten-free flour. Serve them warm with a dab of almond butter for an extra special treat.

Double Chocolate Banana Nut Muffins

Now, who doesn’t love a muffin that’s packed with chocolate and bananas? These Double Chocolate Banana Nut Muffins are your next baking project, trust me. They’re moist, rich, and just the right amount of sweet.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 cup granulated sugar (because life’s too short for less sugar)
• 1/2 cup unsweetened cocoa powder (the darker, the better)
• 1 tsp baking soda (freshness is key here)
• 1/2 tsp salt (I use sea salt for a subtle crunch)
• 2 large eggs (room temp eggs mix better, just saying)
• 1/2 cup vegetable oil (extra virgin olive oil is my go-to for a fruity note)
• 1/4 cup milk (whole milk makes them extra tender)
• 2 tsp vanilla extract (pure vanilla makes all the difference)
• 3 ripe bananas, mashed (the spottier, the sweeter)
• 1 cup semi-sweet chocolate chips (because double chocolate isn’t a suggestion)
• 1/2 cup chopped walnuts (toasted for extra flavor)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
3. In another bowl, beat the eggs, then mix in the oil, milk, and vanilla extract.
4. Add the mashed bananas to the wet ingredients and stir until combined.
5. Fold the wet ingredients into the dry ingredients until just mixed. Tip: Overmixing leads to tough muffins.
6. Gently stir in the chocolate chips and walnuts. Tip: Reserve some to sprinkle on top for a pretty finish.
7. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Don’t open the oven door too early or the muffins might sink.
9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Zesty and rich, these muffins have a perfect crumb and deep chocolate flavor. Serve them warm with a dollop of peanut butter for an extra indulgent treat.

Cinnamon Swirl Banana Nut Muffins

Delight in the cozy aroma of cinnamon and ripe bananas filling your kitchen with these irresistible muffins. Perfect for a lazy weekend breakfast or a sweet afternoon pick-me-up, they’re sure to become a favorite.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 tsp baking soda (fresh is key for the best rise)
• 1/2 tsp salt (I always use sea salt for a cleaner taste)
• 1/2 cup unsalted butter, melted (let it cool slightly so it doesn’t cook the eggs)
• 3/4 cup brown sugar (pack it tight for that deep molasses flavor)
• 2 large eggs (room temp blends smoother)
• 3 ripe bananas, mashed (the spottier, the sweeter)
• 1 tsp vanilla extract (pure is my go-to for the best flavor)
• 1/2 cup chopped walnuts (toast them first for a nuttier crunch)
• 1/4 cup granulated sugar + 1 tbsp cinnamon for the swirl (mix these in a small bowl first)

Instructions

1. Preheat your oven to 375°F and line a muffin tin with papers or grease well.
2. In a large bowl, whisk together the flour, baking soda, and salt.
3. In another bowl, mix the melted butter and brown sugar until smooth.
4. Beat in the eggs one at a time, then stir in the mashed bananas and vanilla.
5. Fold the wet ingredients into the dry until just combined; overmixing leads to tough muffins.
6. Gently stir in the walnuts, saving a few for topping if you like.
7. Fill muffin cups halfway, sprinkle with some cinnamon sugar, add more batter, then top with the remaining cinnamon sugar for that perfect swirl.
8. Bake for 18-20 minutes, until a toothpick comes out clean. Tip: Rotate the pan halfway for even baking.
9. Let cool in the pan for 5 minutes, then transfer to a rack. Tip: They’re easier to remove when slightly cooled.

Craving that first bite? These muffins boast a tender crumb, studded with crunchy walnuts and ribbons of cinnamon sweetness. Serve them warm with a dab of butter or alongside your morning coffee for pure bliss.

Peanut Butter Banana Nut Muffins

Very few things beat the smell of peanut butter banana nut muffins wafting through your kitchen in the morning. You’re going to love how these muffins bring together the creamy richness of peanut butter with the sweet, comforting flavor of bananas and a satisfying crunch from the nuts.

Ingredients

• 1 1/2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup granulated sugar (because life’s sweet enough, but not too sweet)
• 1/4 cup brown sugar (for that deep, molasses-y goodness)
• 1 tsp baking powder (the unsung hero of rise)
• 1/2 tsp baking soda (to keep things light)
• 1/4 tsp salt (just a pinch to balance the flavors)
• 1/2 cup creamy peanut butter (go for the natural kind if you’re feeling fancy)
• 1 large egg (room temp eggs mix better, trust me)
• 1/3 cup milk (whole milk makes them richer, but any works)
• 1/4 cup unsalted butter, melted (because butter makes everything better)
• 1 tsp vanilla extract (the secret weapon)
• 2 ripe bananas, mashed (the spottier, the sweeter)
• 1/2 cup chopped walnuts (for that essential crunch)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it well.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
3. In another bowl, mix the peanut butter, egg, milk, melted butter, and vanilla extract until smooth.
4. Fold the mashed bananas into the wet ingredients until just combined.
5. Gently stir the wet ingredients into the dry ingredients until there are no flour pockets left. Tip: Don’t overmix to keep the muffins tender.
6. Fold in the chopped walnuts evenly throughout the batter.
7. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Tip: An ice cream scoop makes this mess-free and easy.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through for even baking.
9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Absolutely delightful, these muffins strike the perfect balance between moist and fluffy, with a flavor that’s rich yet not overpowering. Try warming them up and slathering with a bit more peanut butter for an extra indulgent treat.

Oatmeal Banana Nut Muffins

These oatmeal banana nut muffins are your new go-to breakfast or snack. They’re packed with flavor, easy to make, and just the right amount of sweet.

Ingredients

• 1 1/2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 cup rolled oats (the old-fashioned kind gives the best texture)
• 1/2 cup brown sugar (packed, because that’s where the moisture’s at)
• 1 tsp baking soda (freshness matters here, so check the date)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1/3 cup melted butter (unsalted, so you control the saltiness)
• 2 large eggs (room temp blends better, trust me)
• 1 tsp vanilla extract (the real deal, not imitation)
• 3 ripe bananas (the spottier, the sweeter)
• 1/2 cup chopped walnuts (toast them first for a deeper flavor)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with papers or grease well.
2. In a large bowl, whisk together the flour, oats, brown sugar, baking soda, and salt.
3. In another bowl, mash the bananas until smooth, then stir in the melted butter, eggs, and vanilla.
4. Pour the wet ingredients into the dry and mix until just combined. Tip: Overmixing leads to tough muffins.
5. Fold in the chopped walnuts gently. Tip: Reserve a few to sprinkle on top for a nice crunch.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick comes out clean. Tip: Rotate the pan halfway for even baking.
8. Let cool in the pan for 5 minutes, then transfer to a wire rack.

So there you have it. These muffins are moist, with a perfect balance of banana and nutty flavors. Try them warm with a dab of butter or a drizzle of honey for an extra treat.

Pumpkin Banana Nut Muffins

Very few things say ‘fall’ quite like the smell of pumpkin and banana baking together. You’re going to love how these muffins bring a cozy vibe to your kitchen, with a hint of nuttiness that’s just irresistible.

Ingredients

• 1 cup pumpkin puree (homemade or canned, but I swear by homemade for that deep flavor)
• 2 ripe bananas (the spottier, the sweeter!)
• 1/2 cup chopped walnuts (toasted for extra crunch, if you’re into that)
• 1/2 cup unsalted butter, melted (I like to brown it slightly for a nutty depth)
• 2 large eggs (room temp, please—they mix in smoother)
• 1 cup all-purpose flour (I sometimes swap half for whole wheat for a heartier bite)
• 1/2 cup brown sugar (packed, because we’re not skimping on sweetness)
• 1 tsp baking soda (freshness matters—check the date!)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1 tsp cinnamon (because pumpkin and cinnamon are BFFs)

Instructions

1. Preheat your oven to 375°F (190°C). Line a muffin tin with papers or grease well—nobody likes stuck muffins.
2. In a large bowl, mash the bananas until smooth. A few lumps are okay; they add character.
3. Whisk in the pumpkin puree, melted butter, eggs, and vanilla until well combined. Tip: If the mixture looks curdled, just keep whisking—it’ll come together.
4. In another bowl, mix the flour, brown sugar, baking soda, salt, and cinnamon. Tip: Sifting the flour can make your muffins lighter, but it’s not a deal-breaker.
5. Gently fold the dry ingredients into the wet until just combined. Overmixing is the enemy of fluffy muffins.
6. Stir in the chopped walnuts, saving a handful for topping if you’re feeling fancy.
7. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle reserved walnuts on top.
8. Bake for 20-25 minutes, until a toothpick comes out clean. Tip: Rotate the pan halfway for even browning.
9. Let cool in the pan for 5 minutes, then transfer to a wire rack. They’re fragile when hot, so be gentle.

Golden and moist, these muffins have a perfect balance of sweetness and spice. Try them warm with a smear of cream cheese, or pack them for a picnic—they’re sturdy enough to handle the adventure.

Apple Cinnamon Banana Nut Muffins

You know those mornings when you crave something sweet, comforting, and just a little bit healthy? These apple cinnamon banana nut muffins are your answer. Perfect for breakfast or a snack, they’re packed with flavors you love.

Ingredients

• 1 1/2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 tsp baking soda (fresh is key for the best rise)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 3 ripe bananas (the spottier, the sweeter)
• 3/4 cup sugar (I sometimes use brown sugar for a deeper flavor)
• 1 egg (room temp blends better)
• 1/3 cup melted butter (unsalted is my preference)
• 1 apple, diced (any variety, but I love Honeycrisp for sweetness)
• 1/2 cup chopped walnuts (toasted for extra crunch)
• 1 tsp cinnamon (because it’s not apple cinnamon without it)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with liners or grease it well.
2. In a bowl, whisk together the flour, baking soda, salt, and cinnamon. Tip: Sifting the dry ingredients helps avoid lumps.
3. In another bowl, mash the bananas with a fork until smooth. Stir in the sugar, egg, and melted butter. Tip: Don’t overmix to keep the muffins tender.
4. Fold the dry ingredients into the wet mixture until just combined. Then, gently stir in the diced apple and walnuts. Tip: Coating the apple pieces in a bit of flour prevents them from sinking.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown.

Kickstart your day with these muffins that are moist inside with a delightful crunch from the walnuts. The apple and cinnamon combo makes them irresistibly aromatic. Try serving them warm with a dab of butter or a drizzle of honey for an extra treat.

Maple Walnut Banana Nut Muffins

Zesty mornings call for something special, and these maple walnut banana nut muffins are just the ticket. You’ll love how the maple sweetness plays with the crunchy walnuts and ripe bananas.

Ingredients

• 1 1/2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 tsp baking soda (fresh is key for the best rise)
• 1/4 tsp salt (a pinch more if you’re into that)
• 3 ripe bananas (the spottier, the sweeter)
• 1/2 cup maple syrup (the real deal, none of that imitation stuff)
• 1/3 cup melted butter (I use unsalted for control)
• 1 egg (room temp blends better)
• 1 tsp vanilla extract (pure, if you’ve got it)
• 1/2 cup chopped walnuts (toasted for extra crunch)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with papers or grease well.
2. In a bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In another bowl, mash the bananas until smooth. Tip: A few lumps are okay for texture.
4. Stir in the maple syrup, melted butter, egg, and vanilla into the bananas until well mixed.
5. Gently fold the dry ingredients into the wet until just combined. Overmixing is the enemy of tender muffins.
6. Fold in the walnuts, saving a few for topping if you like.
7. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
8. Bake for 18-20 minutes, or until a toothpick comes out clean. Tip: Rotate the pan halfway for even baking.
9. Let cool in the pan for 5 minutes, then transfer to a wire rack. Tip: They’re great warm, but the flavors deepen as they cool.

Mmm, these muffins strike the perfect balance between moist and fluffy, with a delightful crunch from the walnuts. Serve them with a drizzle of maple syrup or a smear of butter for an extra indulgent treat.

Coconut Banana Nut Muffins

You know those mornings when you crave something sweet but not too indulgent? These coconut banana nut muffins are your answer—fluffy, flavorful, and just the right amount of sweet.

Ingredients

• 1 1/2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 tsp baking soda (fresh is key for the best rise)
• 1/4 tsp salt (a pinch more if you’re into that)
• 3 ripe bananas (the spottier, the sweeter)
• 3/4 cup sugar (I sometimes go half brown, half white for depth)
• 1 large egg (room temp blends smoother)
• 1/3 cup melted butter (unsalted lets you control the salt)
• 1 tsp vanilla extract (the real stuff makes a difference)
• 1/2 cup shredded coconut (toasted adds a nice crunch)
• 1/2 cup chopped walnuts (toast them for extra flavor)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with papers or grease well.
2. In a bowl, whisk together flour, baking soda, and salt. Set aside.
3. In another bowl, mash the bananas until smooth. A few lumps are okay.
4. Stir in sugar, egg, melted butter, and vanilla into the bananas until well mixed.
5. Fold the dry ingredients into the wet mix gently—overmixing leads to tough muffins.
6. Add shredded coconut and walnuts, stirring just to combine.
7. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
8. Bake for 18-20 minutes, until a toothpick comes out clean. The tops should be golden.
9. Let cool in the pan for 5 minutes, then transfer to a wire rack.

Very moist and packed with banana flavor, these muffins have a delightful crunch from the nuts and coconut. Try them warm with a dab of butter or alongside your morning coffee for a real treat.

Espresso Banana Nut Muffins

Hey there! Ever find yourself torn between needing a caffeine kick and craving something sweet? These espresso banana nut muffins are your perfect morning solve—packed with flavor and just the right amount of energy to start your day.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 tsp baking soda (fresh is key for that perfect rise)
• 1/2 tsp salt (a pinch more if you’re into that)
• 1/2 cup unsalted butter, melted (let it cool a bit so it doesn’t cook the eggs)
• 3/4 cup brown sugar (pack it tight for that rich sweetness)
• 2 large eggs (room temp blends smoother, trust me)
• 3 ripe bananas, mashed (the spottier, the sweeter)
• 1/4 cup strong brewed espresso, cooled (go for a dark roast to stand out)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1/2 cup chopped walnuts (toast them first for a deeper flavor)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease well.
2. In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In another bowl, mix the melted butter and brown sugar until smooth. Tip: A fork works great here.
4. Beat in the eggs one at a time, then stir in the mashed bananas, espresso, and vanilla.
5. Gently fold the wet ingredients into the dry until just combined. Overmixing leads to tough muffins.
6. Stir in the chopped walnuts, saving a few for topping if you like.
7. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
8. Bake for 18-20 minutes, or until a toothpick comes out clean. Tip: Check at 18 minutes to avoid overbaking.
9. Let cool in the pan for 5 minutes, then transfer to a wire rack. Tip: They’re easier to remove when slightly cooled.

These muffins come out moist with a tender crumb, the espresso and banana creating a deep, rich flavor that’s not too sweet. Perfect with a dollop of cream cheese or a drizzle of honey for an extra treat.

Honey Almond Banana Nut Muffins

Oh, you’re going to love these Honey Almond Banana Nut Muffins. They’re the perfect blend of sweet and nutty, with a moist texture that’ll have you reaching for seconds. Plus, they’re a great way to use up those overripe bananas sitting on your counter.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup honey (local if you can get it, for that rich flavor)
• 1/2 cup unsalted butter, melted (let it cool a bit before mixing)
• 2 large eggs (room temperature blends better, trust me)
• 3 ripe bananas, mashed (the spottier, the sweeter)
• 1/2 cup chopped almonds (toasted for an extra crunch)
• 1/2 cup chopped walnuts (because why not add more nuts?)
• 1 tsp baking soda (freshness matters here)
• 1/2 tsp salt (just a pinch to balance the sweetness)
• 1 tsp vanilla extract (pure vanilla makes all the difference)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it well.
2. In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In another bowl, mix the melted butter and honey until well combined. Tip: If your honey is too thick, warm it slightly.
4. Beat in the eggs one at a time, then stir in the mashed bananas and vanilla extract.
5. Gradually fold the dry ingredients into the wet mixture until just combined. Overmixing leads to tough muffins.
6. Gently stir in the chopped almonds and walnuts. The batter will be thick, but that’s what we want.
7. Divide the batter evenly among the muffin cups, filling each about 3/4 full. A cookie scoop works great here.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through for even baking.
9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Tip: They’re hardest to resist when warm.

Can you smell that? These muffins are a delightful mix of sweet banana, rich honey, and crunchy nuts. Serve them warm with a dab of butter or a drizzle of extra honey for an indulgent breakfast or snack.

Zucchini Banana Nut Muffins

Hey, you know those days when you’re staring at a pile of zucchini and overripe bananas, wondering what to do? This recipe turns them into something magical—moist, flavorful muffins that are perfect for breakfast or a snack.

Ingredients

• 1 1/2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 tsp baking soda (fresh is key for rise)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1/2 cup sugar (adjust if your bananas are super sweet)
• 1/3 cup melted butter (unsalted, so you control the salt)
• 1 egg (room temp blends better)
• 1 cup mashed bananas (about 2 medium, the spottier the better)
• 1 cup grated zucchini (squeeze out the excess water)
• 1/2 cup chopped walnuts (toast them for extra crunch)

Instructions

1. Preheat your oven to 375°F (190°C). Line a muffin tin with papers or grease well.
2. In a large bowl, whisk together flour, baking soda, and salt. Tip: A whisk incorporates air, making lighter muffins.
3. In another bowl, mix sugar, melted butter, and egg until smooth. Stir in bananas and zucchini.
4. Fold the wet ingredients into the dry until just combined. Tip: Overmixing leads to tough muffins.
5. Gently stir in walnuts. The batter will be thick; that’s okay.
6. Divide batter among muffin cups, filling each 3/4 full. Tip: An ice cream scoop makes this mess-free.
7. Bake for 20-25 minutes, until a toothpick comes out clean. The tops should be golden.
8. Let cool in the pan for 5 minutes, then transfer to a rack.

Out of the oven, these muffins are tender with a slight crunch from the walnuts. The zucchini keeps them moist, while the banana adds sweetness. Try them warm with a smear of cream cheese for a next-level treat.

Conclusion

Whether you’re craving a classic treat or something with a twist, these 16 banana nut muffin recipes offer something for every taste and occasion. We hope you find your new favorite and give baking a try! Don’t forget to leave a comment sharing which recipe you loved most and pin this article on Pinterest to spread the joy of baking. Happy baking!