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A half eaten banana nut muffin sitting on cupcake liner.
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5 from 3 votes

Banana Nut Muffins

Go nuts for these Banana Nut Muffins! They’re extremely soft and moist, full of banana flavor with a bit of crunch from the walnuts. They’re topped with a simple cinnamon streusel for extra flavor and texture.
Prep Time15 mins
Cook Time22 mins
Total Time37 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 12 muffins
Calories: 251kcal
Author: Trang


Cinnamon Streusel

  • ¼ cup light brown sugar packed, 50 g
  • ¼ cup all-purpose flour 32 g
  • ½ teaspoon cinnamon
  • A pinch of kosher salt
  • 1 ounce unsalted butter cold and cubed, 28 g

Banana Muffins

  • 3 ripe bananas about 6” in length, 320 g, 1 ¼ cup mashed
  • 3 oz unsalted butter 85 g
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ¾ cup light brown sugar 150 g lightly packed
  • 1 ¾ cup all-purpose flour 230 g
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¾ cup walnuts 74 g, toasted & roughly chopped


  • Prepare the streusel: whisk together the dry ingredients. Add the cold cube butter to it and cut the butter into the dry ingredient with a pastry blender or just use the tip of your fingers to press the butter into flat pieces. The streusel should resemble wet sand. Refrigerate until ready to use.
  • Preheat the oven to 350°F. Line a muffin pan with cupcake liners.
  • Mash the banana with a potato masher in a large mixing bowl.
  • Add melted butter and eggs to the mashed bananas. Whisk together to combine.
  • Add brown sugar and beat until smooth.
  • Sift flour, baking soda, and baking powder into a small mixing bowl. Stir in the kosher salt. Add the flour mixture to the liquid mixture and fold until just combined. There should be a few streaks of dry flour in the batter.
  • Add the toasted and chopped walnuts, fold to distribute.
  • Divide the batter into the prepared muffin pan with a large cookie scoop. One full cookie scoop per muffin. Sprinkle on top 1 tablespoon of streusel.
  • Bake for 20-22 minutes until a toothpick inserted in the center of the loaf comes out clean with just a few crumbs attached.
  • Allow the muffins to cool in the pan for 5-10 minutes before removing them from the pan and let them cool on their sides on a kitchen towel to help preserve their dome tops.


  • Always use overripe bananas for the most banana flavor.
  • You can use frozen bananas. When thawing frozen bananas, you’ll see liquid come out, just mash the bananas with the liquid all together.
  • Try adding other warm spices and nuts to the streusel to customize your banana muffins to your liking.
  • Always toast the walnuts to bring out their flavor.
  • Pecans are great in banana muffins as well, but also try macadamia nuts.


Serving: 85g | Calories: 251kcal