This easy muffin recipe for Banana Maple Walnut Muffins makes super moist, tender and flavorful banana nut muffins. They're perfect for a quick and easy breakfast or a snack on the go.

Banana nut muffin on small dish with basket of muffins in the background.

My favourite way to make use of overripe bananas is to make banana nut muffins or quick breads with them. Muffin recipes are my favorite since the end result is an already individually portioned breakfast or treat.

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How to Make Them
Ingredients Overview
Steps Overview
Serving Suggestions
Storage Instructions
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Banana Maple Walnut Muffins Recipe

How to Make Them

This easy recipe makes incredibly moist banana nut muffins. To make heartier muffins, I used whole wheat pastry flour and quick-cooking oats. When baking cakes and muffins, make sure to use whole wheat pastry flour and not regular whole wheat flour which causes baked goods to be heavier.

Since the flavors of maple syrup, bananas and walnuts compliment each other perfectly and taste amazing together, I decided to use some maple syrup in this recipe.

This banana muffin recipe also includes ground cinnamon and nutmeg which add flavor and makes them even more delicious!

If nut allergies are a concern, you can substitute the walnuts with sunflower or pumpkin seeds, shredded coconut or chocolate chips.

Here is an overview of the ingredients used in this recipe. For the full recipe, please see the recipe card at the end of this post.

Ingredients Overview

Whole wheat pastry flour or substitute with all-purpose flour
Quick oats
Ground cinnamon and freshly grated nutmeg: These spices add warmth and flavor to the banana muffins.
Baking powder and baking soda: Helps to make the muffins rise.
Salt: Helps to enhance the flavor of other ingredients.
Light oil: Use a light tasting oil such as avocado oil, vegetable oil or melted coconut oil.
Plain yogurt: I used Balkan style
Pure maple syrup
Brown sugar: I like to use golden brown sugar but you can also use dark brown sugar. I have not used coconut sugar in this recipe, but I don't see why it wouldn't work, do let me know if the comments if you give it a try!
Eggs: Use room temperature eggs.
Pure vanilla extract: Adds more flavor.
Bananas: Make sure to use over-ripe bananas for delicious banana flavor and sweetness.
Walnut pieces: I love adding nuts to muffins for their taste and added texture but also because of their nutritional benefits. I used walnuts in this recipe but you can substitute with pecans. I like to reserve half walnut pieces to add to the top of the muffins before baking in the oven.

Tip: If using raw walnuts, be sure to toast them in the oven before adding them to the muffins. Toasting walnuts improves their flavor and texture by making them crunchier. Toast walnuts in a 350ºF oven for about 8-10 minutes (stir nuts after 5 minutes) or until they are lightly browned and fragrant, let cool and chop coarsely.

Steps Overview

Place a rack in the centre of your oven and preheat it. Line a muffin tin with paper liners.
In a large bowl, combine and whisk the dry ingredients together.
In a separate medium bowl, whisk together the oil, yogurt, brown sugar, maple syrup, eggs, vanilla and mashed bananas.
Add the wet ingredients to the flour mixture and using a rubber spatula mix until just combined.
Add in the chopped walnuts and give it a quick stir. Avoid over-mixing the batter since this produces tougher muffins.
Spoon the muffin batter evenly into the muffin cups.
Bake until a toothpick inserted in the centre of the muffin comes out clean. The baking time can vary by a few of minutes depending on how hot your oven runs.
Let the muffins cool in the pan on a rack for 5 minutes before removing them from the muffin pan and placing onto a wire rack to cool.

Serving Suggestions

I recommend serving these maple banana nut muffins still slightly warm however they are perfectly delicious at room temperature. For an extra special treat, consider adding half a cup of chocolate chips to the muffin batter for banana walnut chocolate chip muffins, so delicious!

Storage Instructions

These muffins will keep in an airtight container on the kitchen counter for up to 4 days. After that, store them in the refrigerator or freeze them in an airtight container or freezer bags for up to three months. Defrost muffins and warm slightly in the microwave or a low oven.

Enjoy!

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