Banana Walnut Muffins

These Banana Walnut Muffins are everything you want in a cozy homemade muffin. They are soft, tender, perfectly banana-y, and packed with crunchy walnuts. Topped with a buttery brown sugar walnut streusel, they’re an easy breakfast or afternoon treat that makes the perfect use for those extra-ripe bananas sitting on your counter.

This recipe can easily be made gluten-free and/or dairy-free, making it a delicious option for a variety of dietary needs without sacrificing that classic homemade muffin texture.

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Why You’ll Love These Banana Walnut Muffins

These banana walnut muffins are simple, cozy, and packed with all the best flavors. From the tender banana-filled crumb to the buttery walnut streusel, there’s so much to love in every bite. Here’s why I think you’ll love them:

• Perfectly Moist: Overripe bananas, melted butter, oil, and buttermilk create beautifully soft and tender muffins.
• Loaded with Banana Flavor: Three large overripe bananas give these muffins plenty of natural banana sweetness and flavor.
• Crunchy Walnuts: Chopped walnuts throughout the batter add the perfect nutty crunch.
• Buttery Streusel: A brown sugar and walnut streusel topping takes these muffins from simple to seriously delicious.
• Gluten-Free Friendly: Use a 1:1 gluten-free baking blend for an easy gluten-free muffin.
• Dairy-Free Friendly: Swap in dairy-free butter and buttermilk to make the recipe dairy-free.

Banana Walnut Muffins Ingredients & Substitutions

A handful of simple baking staples come together to make these muffins wonderfully moist, flavorful, and full of texture. Here’s what you’ll need and why each ingredient has a place in the recipe.

• Overripe Bananas: The star of the recipe! Use bananas that are very ripe for the best flavor, sweetness, and moisture.
• Vegetable Oil: Adds moisture and helps keep the muffins soft. Any neutral-flavored oil will work.
• Salted Butter: Melted butter adds richness and a delicious buttery flavor. Regular or dairy-free butter can be used.
• Granulated Sugar: Adds sweetness and helps create a tender muffin. Cane sugar will work as a swap
• Brown Sugar: Adds additional sweetness and a subtle caramel-like flavor. Coconut sugar is an excellent substitute.
• Eggs: Help bind the ingredients together and provide structure.
• Buttermilk: Adds moisture and helps create a soft, tender crumb. Regular or homemade dairy-free buttermilk can be used.
• Vanilla Extract: Enhances all of the warm banana and brown sugar flavors. Vanilla bean paste can be used.
• Gluten-Free 1:1 Flour: A gluten-free 1:1 baking blend makes these muffins gluten-free. Regular all-purpose flour can also be used.
• Baking Powder & Baking Soda: Work together to give the muffins a beautiful rise.
• Salt: Balances the sweetness and enhances the flavors.
• Walnuts: Add delicious nutty flavor and texture throughout the muffins. Pecans would be an excellent swap.

How to Make Banana Walnut Muffins

These muffins come together in just a few simple steps. Mash, mix, top with streusel, and bake. You’ll have warm, bakery-style banana muffins ready to enjoy in no time.

Make the Muffin Batter

1. Prep the Oven: Preheat the oven to 425°F (220°C) and prepare a muffin tin with non-stick baking spray and paper liners.
2. Mash the Bananas: Place the overripe bananas in a large bowl and thoroughly mash them with a fork or potato masher.
3. Add the Fats: Stir in the vegetable oil and melted butter until well combined.
4. Add the Sugars: Mix in the granulated sugar and brown sugar until fully incorporated.
5. Add the Wet Ingredients: Stir in the eggs, buttermilk, and vanilla extract until the mixture is smooth and well combined.
6. Add the Dry Ingredients: Add the flour, chopped walnuts, baking powder, baking soda, and salt. Gently fold everything together until just combined. Be careful not to over mix the batter.
7. Fill the Muffin Tin: Divide the batter between the prepared muffin liners, filling each about three-quarters full.

Make the Walnut Streusel

1. Combine the Dry Ingredients: In a medium bowl, stir together the flour, finely chopped walnuts, brown sugar, and salt.
2. Cut in the Butter: Use a pastry cutter or fork to cut in the butter until the mixture resembles coarse crumbs.
3. Top the Muffins: Evenly sprinkle the walnut streusel over each muffin.

Bake the Muffins

1. Start Hot: Bake the muffins at 425°F for 5 minutes.
2. Reduce the Temperature: Without opening the oven door or removing the muffins, reduce the oven temperature to 350°F and continue baking for another 7–8 minutes.
3. Check for Doneness: A toothpick inserted into the center of the largest muffin should come out clean or with just a few moist crumbs.
4. Cool and Enjoy: Remove the muffins from the oven and allow them to cool before serving.

Banana Walnut Muffins Helpful Hints

A few simple baking tips will help you get the best possible texture, flavor, and rise from your banana walnut muffins every time.

• Use Very Ripe Bananas: The riper the bananas, the more banana flavor and natural sweetness your muffins will have.
• Don’t over-mix: Once the flour is added, gently fold the batter together just until everything is combined. over-mixing can make muffins dense.
• Room Temperature Ingredients: Using room-temperature eggs and buttermilk helps the ingredients blend together smoothly.
• Keep the Oven Closed: Resist the urge to open the oven door when reducing the temperature. Keeping the heat inside helps the muffins rise beautifully.
• Watch the Baking Time: Every oven is a little different, so use the toothpick test to make sure your muffins are finished.
• Let Them Cool: Give the muffins a little time to cool before digging in so the crumb can set properly.

Fun Flavor Twists

These banana walnut muffins are delicious as written, but there are a few easy ways to put your own spin on them.

• Cinnamon Spice: Add a little cinnamon to the muffin batter or streusel for extra cozy flavor.
• Pecan Swap: Replace the walnuts with chopped pecans for a slightly different nutty twist.
• Chocolate Walnut: Add chocolate chips alongside the walnuts for an extra indulgent muffin.

How To Store Banana Walnut Muffins

Store leftover muffins at room temperature for up to 3 days or in the refrigerator for up to 5 days. For longer storage, freeze the muffins for up to 3 months.

For frozen muffins, allow them to thaw at room temperature. I recommend giving them a quick little warm in microwave before serving.

Frequently Asked Questions

Can I make these banana muffins gluten-free?

Yes! The recipe is written using a gluten-free 1:1 baking blend, but regular all-purpose flour can be substituted if you don’t need the muffins to be gluten-free.

Can I make these muffins dairy-free?

Absolutely. Use dairy-free butter and dairy-free buttermilk in place of their regular counterparts.

What kind of bananas should I use?

Use large, very ripe or overripe bananas. They provide the best banana flavor and help keep the muffins moist.

How do I know when the muffins are done?

Insert a toothpick into the center of the largest muffin. It should come out clean or with a few moist crumbs attached.

How should I store banana walnut muffins?

Keep them at room temperature for up to 3 days, refrigerate them for up to 5 days, or freeze them for up to 3 months.

The Best Banana Walnut Muffins Recipe

Soft, banana-packed muffins, crunchy walnuts, and a buttery brown sugar streusel make these Banana Walnut Muffins an absolute breakfast favorite. They’re simple to make, incredibly cozy, and the perfect way to use up those overripe bananas!

If you make this recipe, please leave a 5-star rating and review below. I’d love to hear how you enjoyed them! And don’t forget to tag @CAKEDbyKatie on social media so I can see your delicious creations.

More Amazing Muffin Recipes

Muffins are my weakness. The perfect afternoon snack with a coffee. Here are a few of my favorite muffin recipes that I think you’ll love too!

• Gluten-Free Cranberry Orange Muffins (DF Option)
• Dairy-Free Blueberry Muffins (Gluten-Free)
• Gluten-Free Pumpkin Muffins (Dairy-Free)

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