Banana Bread Muffins with Walnuts Recipe

I absolutely love how this Banana Bread Muffins with Walnuts Recipe turns out every single time. There’s something so comforting about a soft, moist muffin bursting with the sweet banana flavor and that delightful crunch from the walnuts. It’s the kind of recipe you’ll find yourself reaching for when you need a quick breakfast, a cozy snack, or even a last-minute dessert.

When I first tried this recipe, I was amazed at how simple ingredients come together to create such a flavorful treat. You don’t need a ton of bananas or fancy equipment – just one ripe banana, some pantry staples, and a little love. Plus, these muffins bake up beautifully whether you’re making regular-sized muffins or mini loaves, making them perfect for any occasion or craving.

this …

Ingredients You’ll Need

These ingredients are straightforward but combine beautifully to give you soft, flavorful Banana Bread Muffins with Walnuts. When shopping, make sure your banana is ripe – this is key for sweetness and moisture!

• Banana: Choose a ripe banana with plenty of brown spots for maximum flavor and natural sweetness.
• Egg: Helps bind the muffin for structure and adds richness.
• Vanilla extract: Adds a warm, sweet aroma that complements the banana perfectly.
• Olive oil: Provides moisture and a hint of richness without heaviness; you can substitute with other oils if needed.
• All-purpose flour: The base of the muffin giving it shape and texture.
• Granulated sugar: Adds subtle sweetness and helps with browning.
• Brown sugar: Adds depth of flavor and moistness with a slight caramel touch.
• Baking soda: Leavens the muffins, making them light and fluffy.
• Salt: Balances sweetness and enhances all the flavors.
• Walnuts (chopped): My favorite part — they add crunch and a toasty nuttiness that pairs perfectly with banana.

Variations

I love experimenting with this Banana Bread Muffins with Walnuts Recipe by swapping out nuts or adding a little extra flavor to keep things interesting. Feel free to customize based on your pantry or dietary preferences, and you’ll still get a delicious treat.

• Nut-Free: I’ve swapped walnuts for sunflower seeds when friends come over with nut allergies – just as crunchy and tasty!
• Chocolate Chip: Adding a handful of mini chocolate chips turns these muffins into a dessert-like delight my family goes crazy for.
• Gluten-Free: I’ve used a gluten-free flour blend with great success – just check the baking time to keep the texture perfect.
• Spiced: A pinch of cinnamon or nutmeg adds cozy warmth, especially nice in fall and winter months.

How to Make Banana Bread Muffins with Walnuts Recipe

Step 1: Mash and Mix the Wet Ingredients

Start by peeling and mashing the ripe banana in a medium bowl until smooth with just a few small lumps left. Then, whisk in the egg, vanilla extract, and olive oil until well combined. This mixture is where the magic starts – the banana will bring so much moisture and natural sweetness.

Step 2: Combine the Dry Ingredients

In a separate bowl, mix the all-purpose flour, granulated sugar, brown sugar, baking soda, and salt. Make sure the baking soda is evenly distributed to help the muffins rise perfectly. I like to give everything a quick stir so the sugars don’t clump.

Step 3: Fold the Wet and Dry Ingredients Together

Add the dry ingredients all at once to the wet mixture and fold gently until just combined. You want to be careful not to overmix here — a few small streaks of flour are okay. Then, stir in the chopped walnuts for that wonderful crunch in every bite.

Step 4: Prepare and Bake

Spoon the batter into a prepared muffin tin — either oiled or lined with parchment paper works great. If using regular-size muffin pans or a donut pan, you’ll get about six muffins and should bake at 325°F for 14-15 minutes. For mini loaf pans, the yield will be three, and baking time extends to 18-20 minutes. Keep an eye on them and do a toothpick test to check doneness.

How to Serve Banana Bread Muffins with Walnuts Recipe

Garnishes

I often like a light dusting of powdered sugar or a smear of softened butter on warm banana bread muffins — it feels so indulgent without overpowering the flavors. Sometimes, I also sprinkle a few extra chopped walnuts on top before baking for a pretty, crunchy finish.

Side Dishes

These muffins pair wonderfully with a hot cup of coffee or tea, making them a perfect morning or afternoon snack. For a fuller breakfast, try them alongside scrambled eggs or a fruit salad for a balanced meal that’s satisfying and tasty.

Creative Ways to Present

For brunch gatherings, I like to serve these muffins in a cute basket lined with a colorful cloth napkin, along with small jars of nut butter and honey for spreading. They also make charming party favors when wrapped individually in parchment paper tied with twine—a personal touch that guests always appreciate.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover banana bread muffins in an airtight container at room temperature, and they stay moist and fresh for about 2-3 days. Keeping them away from direct sunlight and heat helps maintain their texture and flavor.

Freezing

If I want to keep these longer, I wrap individual muffins tightly in plastic wrap, then place them in a freezer bag. Freezing works great and they retain their texture for up to 3 months — perfect for making ahead or batch baking.

Reheating

To reheat, I pop frozen muffins in the microwave for about 20-30 seconds. If you prefer, warming them in a toaster oven for a few minutes restores that just-baked warmth and crisp edge, which I love.

FAQs

Final Thoughts

This Banana Bread Muffins with Walnuts Recipe holds a special place in my kitchen because it’s so reliable, quick, and absolutely delicious. Whenever I make it, I’m reminded of cozy mornings and happy smiles from family enjoying their fresh muffin. I’m confident you’ll love how easy it is to whip up, and how it brightens your day with every bite. Give it a try and I hope it becomes one of your go-to recipes too!

Print