This easy muffin recipe for Banana Walnut Muffins makes super moist, tender and delicious banana nut muffins. They're perfect for a quick and easy breakfast or a snack on the go.
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.
How to Make Banana Nut Muffins
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.
- 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.
- 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.
I recommend serving these 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!
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.
More Delicious Muffins
- Banana Oatmeal Chocolate Chip Muffins
- Double Chocolate Banana Muffins
- Sweet Potato Muffins
- Whole Wheat Carrot Muffins
Banana Walnut Muffins
- 1-½ cup whole wheat pastry flour or all-purpose flour
- ¾ cup quick oats
- ½ teaspoon ground cinnamon
- ⅛ teaspoon freshly grated nutmeg
- 1-½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup light-tasting oil
- ½ cup plain yogurt I used Balkan style
- ½ cup pure maple syrup
- ½ cup brown sugar packed
- 2 eggs lightly whisked
- 1 teaspoon pure vanilla extract
- 1-½ cups mashed bananas from 3-4 ripe bananas
- ¾ cup toasted walnut pieces plus 16 toasted walnut halves to place on top of muffins
- Place a rack in the centre of your oven and preheat oven to 375ºF.
- In a large bowl, whisk together flour, oats, cinnamon, nutmeg, baking powder, baking soda and salt.
- In a separate bowl, whisk together the oil, yogurt, brown sugar, maple syrup, eggs, vanilla and mashed bananas.
- Add the wet mixture to the dry ingredients and mix until just combined.
- Add in the walnuts and give it a quick stir. Do not over-mix the batter or you will have tough muffins.
- Spoon the batter into the greased or paper-lined muffin cups filling almost to the edge of the muffin cup.
- Bake until a toothpick inserted in the centre of the muffin comes out clean about 18 to 20 minutes.
- Let the muffins cool in the pan on a rack for 5 minutes.
- Remove the muffins from the muffin pan and place onto a wire rack to cool.
- Toasting the walnuts will add to the texture and the flavour of your baked goods. You can toast walnuts in a 350ºF oven for about 8-10 minutes or until they are lightly browned and fragrant, let cool and chop coarsely.
- Muffins can be stored in an airtight container for up to 4 days or frozen for up to three months.