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Moist Banana Walnut Muffins Everyone Will Love

Moist Banana Walnut Muffins

Tender, buttery banana muffins packed with ripe banana flavor and chopped walnuts. This simple breakfast recipe makes 12 muffins in about 40 minutes from start to finish.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups (188 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Salt
Wet Ingredients
  • 3 large, about 1 1/4 cups Very ripe bananas, mashed
  • 3/4 cup (150 g) Granulated sugar
  • 1 Large egg, lightly beaten
  • 1/3 cup (75 g) Unsalted butter, melted and slightly cooled
Add-In
  • 1/2 cup (55-60 g) Chopped walnuts

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease the cups lightly.
  2. Whisk the flour, baking soda, baking powder, and salt together in a medium bowl.
  3. In a separate bowl, stir together the mashed bananas, sugar, lightly beaten egg, and melted butter.
  4. Add the dry ingredients to the banana mixture and stir just until no dry flour remains. A few small lumps are fine, so avoid overmixing.
  5. Fold in the chopped walnuts with a gentle motion.
  6. Divide the batter among the muffin cups, filling each about two-thirds to three-quarters full.
  7. Bake for 18–22 minutes, until the tops are lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool the muffins in the pan for about 5 minutes, then transfer them to a wire rack.

Notes

Use heavily speckled or mostly brown bananas for the best moisture, sweetness, and banana flavor. Mix only until the flour disappears, and use a large cookie scoop or about 3 tablespoons of batter per cup for evenly sized muffins. Toasting the walnuts first gives them a deeper flavor.