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Banana Nut Muffins

Banana nut muffins with tall golden domes and a moist, spiced crumb are baked with walnuts pressed into the tops and folded through the batter. This easy one-bowl banana muffin recipe uses ripe mashed bananas for tender texture and bakery-style lift.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 315
Ingredients Equipment Method Notes

Ingredients
  

Muffin batter
  • 3 bananas Use ripe bananas, mashed until smooth.
  • 0.3333333333 cup butter Melted, then cooled slightly.
  • 0.75 cup sugar
  • 1 egg Large egg.
  • 1 tsp vanilla extract
  • 0.3333333333 cup milk
  • 1.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
  • 1 cup walnuts Roughly chopped, divided: reserve some for pressing into the tops.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners.
Mix batter
  1. Whisk melted butter, sugar, egg, vanilla, and milk into mashed bananas until smooth.
  2. Fold in all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt until just combined.
  3. Fold in 3/4 cup of the chopped walnuts.
Fill and bake
  1. Divide batter among the muffin cups and press the remaining walnuts into the domed tops.
  2. Bake for 18–22 minutes at 375°F until golden and domed and a toothpick comes out clean, with the tops visibly set.

Notes

For taller, bakery-style domes, bake the muffins right after filling the tin—avoid overmixing once the flour is added. Store airtight at room temperature for 2 days or in the refrigerator for up to 5 days; rewarm 10–15 seconds in the microwave. Freezing is yes: cool completely, freeze in a bag up to 2 months, then thaw and rewarm. For a dairy-light swap, use an equal amount of milk alternative (unsweetened) and melted plant butter with a similar fat content.