Moist Banana Nut Muffins, Bakery-Style

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There’s just something about banana nut muffins that feels extra cozy…especially when they’re warm, slightly sweet, and perfectly soft in the center.

These are my go-to when I have bananas that are just a little too far gone to eat on their own. They come out super moist, full of flavor, and honestly feel like something you’d grab from a little bakery…except you made them at home.

Whether it’s breakfast, a mid-day snack, or a little something sweet after dinner (because…balance), these are always a hit in our family.

A Kid-Friendly Favorite

Hollis loves these…which, let’s be honest, isn’t shocking—he’ll take anything sweet he can get his hands on.

I’ll usually cut one in half and give it to him as a snack or after dinner, and it’s one of those easy wins where I feel good knowing he’s getting fruit in too. If you have a picky eater, this is a great little trick.

How to Make My Banana Nut Muffins

For the full recipe, please see the recipe card below.

Jump to Recipe

• Preheat oven: Preheat your oven to 350°F (175°C). Line a muffin pan with tulip parchment baking liners.
• Whisk dry ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
• Mash the bananas: In a separate bowl, mash the bananas until they are completely smooth. It's okay if there's a few chunks here and there.
• Whisk together wet ingredients: In a small bowl, whisk together the eggs, melted butter, and vanilla extract.
• Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Do not over-mix.
• Fold in walnuts: Gently fold in the chopped walnuts until evenly distributed. Feel free to add more or less for your preferred liking.
• Fill muffin cups: Fill the muffin liners with the batter, leaving about 1 inch of space at the top. The batter should completely fill the muffin pan (you'll know what I'm talking about, and this is what gives that bakery-style look).
  • If you don't have tulip baking liners, you can use regular cupcake liners. Just fill them about 3/4 full and bake for 15-20 minutes.
• Add a topping (optional): Combine the chopped walnuts, melted butter, and cinnamon in a small bowl. Sprinkle a small amount of the topping mixture on each muffin.
• Bake: Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
• Cool and serve: Let the muffins cool for a few minutes in the pan before removing. Enjoy warm (highly recommend) or at room temperature.

My Favorite Ingredient Brands

I have no affiliation with any of these brands, I just personally love them!

You know how if someone's makeup looks amazing, you want to know exactly what products they used? Well I'm the same way with food ingredient brands—I want to know it all! So, below is my list of what brands I like to use and where you can find them.

• All-Purpose Flour (Organic, unbleached): King Arthur Baking Company from Amazon or your local grocery story
• Granulated Sugar (Regenerative Organic Cane Sugar): Florida Crystals from Amazon or your local grocery store
• Light Brown Sugar (Regenerative Organic): Florida Crystals from Amazon or your local grocery store
• Grass-Fed Butter: Kirkland Signature (Costco) or Kerrygold Pure Irish Butter (local grocery store)
• Flakey Sea Salt: Maldon from Amazon
• Tulip Baking Liners: Bake Choice from Amazon
• Mini Semi-Sweet Chocolate Chips from Amazon (if you replace the nuts)
• All other ingredients, I try to buy all organic—especially the bananas

A Few Tips for the Best Results

• Use very ripe or overripe bananas (see photo below). This is KEY. The bananas should be soft and mushy, so don't go throwing those away when they get past your preferred eating level. Put them to the side, and use them for muffins! I actually like to mix 3 very ripe and 3 overripe bananas, and mash them with a fork.
• Don't over-mix the batter. This helps keep the muffins light and fluffy.
• If the batter is too thick, you can add a splash of water or milk, but not too much!

Optional Toppings

For a little extra crunch, I love adding the walnut + butter + cinnamon topping.

But since we have a toddler, I usually do half with nuts and half without. You could also swap the nuts for chocolate chips if that’s more your thing. I've done them with mini semi-sweet chocolate chips too, and honestly, they're delicious either way!

Reheating the Muffins

While I love a good room temperature muffin, I love a warm muffin even more! I like to reheat them in the oven or toaster oven at 350°F for about 5 minutes. If you stored yours in the fridge, you may want to heat them for longer. If you're pulling them out of the freezer, I highly recommend leaving them out until their room temperature, then reheat. You can also pop them in the microwave for 10-15 seconds!

A Cozy Favorite, Anytime of Year

These are one of those recipes I come back to over and over again. They’re simple, cozy, and always a hit in our house.

They're perfect anytime of year, but of course, especially in the Fall.

If you make them, I’d love to know what you think. Happy baking, friend!

If You Liked (or Loved) This Recipe…

I'd love to see it! Send me a message @ItsHannahCallahan or tag me on your Instagram post or story with a picture! You can also leave comments below telling me how you liked (or loved) it, and if you made any substitutions!

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