Fluffy Banana Walnut Muffins

These Fluffy Banana Walnut Muffins are soft, moist, and filled with the natural sweetness of ripe bananas and the crunchy texture of chopped walnuts. They make the perfect breakfast, snack, or afternoon treat and come together quickly with everyday ingredients.

Why You’ll Love This Recipe
This recipe yields bakery-style muffins that are easy to make and full of comforting flavors. The mashed bananas keep the muffins tender and naturally sweet, while the walnuts provide a satisfying crunch. With a dash of cinnamon and the option to add a sugar topping, these muffins strike the perfect balance between hearty and indulgent. They also freeze well and are great for meal prep.

ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 cups all-purpose flour

½ cup sugar (brown sugar recommended for more flavor)

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon ground cinnamon (optional)

½ cup melted butter or ⅓ cup vegetable oil

½ cup milk or plain yogurt

1 large egg

2 large ripe bananas, mashed (about 1 cup)

1 teaspoon vanilla extract

½ cup chopped walnuts

2 tablespoons extra sugar for sprinkling (optional)

directions
Preheat and Prep
Preheat oven to 400°F (200°C). Line a muffin tin with paper liners or grease well.

Mix the Dry Ingredients
In a large bowl, sift together flour, sugar, baking powder, baking soda, salt, and cinnamon.

Prepare the Wet Ingredients
In another bowl, whisk together the melted butter (or oil), milk or yogurt, egg, mashed bananas, and vanilla extract.

Combine and Mix
Pour wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon just until combined. Do not overmix; the batter should remain slightly lumpy.

Add the Walnuts
Fold in chopped walnuts evenly.

Fill and Top
Divide the batter among the muffin cups, filling each about ¾ full. Optionally, sprinkle the tops with a little sugar for a sweet, crunchy finish.

Bake
Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.

Cool and Serve
Let muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing
Yields: 12 muffins
Prep time: 10 minutes
Bake time: 18–22 minutes
Total time: Approximately 30–35 minutes
Approximate calories per muffin: 200–220 kcal (varies based on ingredients)

Variations
Add Chocolate Chips: Mix in ¼ cup chocolate chips for a sweeter treat.

Use Yogurt: Substitute milk with plain yogurt for a richer, moister texture.

Natural Sweetener: Replace white sugar with honey or coconut sugar.

Toasted Walnuts: Lightly toast the walnuts before adding for enhanced flavor.

Mini Muffins: Bake in a mini muffin tin for bite-sized snacks (adjust bake time to 10–12 minutes).

storage/reheating
Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. For longer storage, freeze muffins in a sealed container or freezer bag for up to 2 months. Reheat in the microwave for 15–20 seconds or in the oven at 325°F (163°C) for 5–7 minutes.

FAQs
Can I use frozen bananas?
Yes, thaw frozen ripe bananas completely and drain excess liquid before mashing and using.

Can I make these muffins dairy-free?
Yes, use plant-based milk and oil instead of butter to make them dairy-free.

What if I don’t have baking soda?
You can use an additional 1 teaspoon of baking powder, though the muffins may be slightly less fluffy.

Can I make these gluten-free?
Yes, substitute with a 1:1 gluten-free baking flour blend.

Do I have to use walnuts?
No, you can omit them or substitute with pecans or sunflower seeds.

How ripe should the bananas be?
Use bananas that are heavily speckled or fully brown—they’re sweeter and mash more easily.

Can I make this into a loaf?
Yes, bake in a greased 9×5-inch loaf pan at 350°F (175°C) for 50–60 minutes.

How do I get taller muffins?
Fill the cups ¾ full and ensure your oven is fully preheated to help them rise quickly.

Can I add other fruit?
Yes, fold in a small amount of blueberries or chopped apples for extra flavor.

Are these muffins freezer-friendly?
Absolutely—freeze once cooled and thaw at room temperature or reheat before serving.

Conclusion
Fluffy Banana Walnut Muffins are a warm, satisfying treat that’s perfect for breakfast, snacking, or sharing. They combine the classic banana flavor with the richness of walnuts and a soft, tender crumb that keeps everyone coming back for more. Easy to customize and quick to bake, they are a staple recipe worth keeping on hand.

Fluffy Banana Walnut Muffins

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• Author: Douaa
• Prep Time: 10 minutes
• Cook Time: 18–22 minutes
• Total Time: 0 hours
• Yield: 12 muffins
• Category: Breakfast / Snack
• Method: Baking
• Cuisine: American

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Description

These Fluffy Banana Walnut Muffins are soft, moist, and packed with ripe banana flavor and crunchy walnuts. Perfect for breakfast, brunch, or a midday snack, these muffins come together easily and deliver just the right balance of sweetness and texture in every bite.

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Ingredients

• 2 cups (250 g) all-purpose flour

• 1/2 cup (100 g) sugar (or brown sugar for added flavor)

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1/2 tsp ground cinnamon (optional)

• 1/2 cup (115 g) melted butter or 1/3 cup (80 ml) vegetable oil

• 1/2 cup (120 ml) milk or plain yogurt

• 1 large egg

• 2 large ripe bananas (about 1 cup, mashed)

• 1 tsp vanilla extract

• 1/2 cup (60 g) chopped walnuts

• 2 tbsp extra sugar for sprinkling on top (optional)

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Instructions

1. Preheat Oven:

   • Preheat to 400°F (200°C). Line or grease a muffin tin.

2. Mix Dry Ingredients:

   • In a large bowl, sift together flour, sugar, baking powder, baking soda, salt, and cinnamon.

3. Prepare Wet Ingredients:

   • In a separate bowl, whisk melted butter (or oil), milk (or yogurt), egg, vanilla, and mashed bananas.

4. Combine Mixtures:

   • Pour wet ingredients into dry. Stir gently with a spatula—batter should be slightly lumpy. Do not overmix.

5. Add Walnuts:

   • Fold in chopped walnuts.

6. Fill Muffin Cups:

   • Divide batter evenly into muffin cups (about ¾ full).

   • Sprinkle tops with sugar if desired.

7. Bake:

   • Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.

8. Cool:

   • Let muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.

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Notes

• Yogurt adds extra moisture and richness.

• Add ¼ cup chocolate chips for a sweeter twist.

• Toast walnuts beforehand for deeper flavor.

• Can substitute sugar with honey or coconut sugar.