Fluffy Banana Nut Muffins
Moist, fluffy banana nut muffins topped with a crunchy walnut-sugar crust. Easy to make in one bowl, naturally sweetened with bananas, and perfect for breakfast, brunch, or snacking.
Equipment
- 1 large mixing bowl
- 1 Medium mixing bowl
- 1 wooden spoon or spatula
- 1 12-cup muffin tin
- 12 paper muffin liners (optional)
- 1 fork (for mashing bananas)
- 1 Measuring cup set
- 1 Measuring Spoon Set
- 1 cooling rack
Ingredients
For the Muffins:
- 3 large ripe bananas mashed
- ¾ cup white sugar
- 1 large egg
- ⅓ cup vegetable oil or applesauce
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg optional
- ¾ cup walnuts chopped
For the Topping:
- ¾ cup walnuts chopped
- 2 tablespoons brown sugar
- 1 tablespoon butter melted
Instructions
- Prepare the Oven and Pan: Begin by setting your oven to 350°F (175°C) so it has enough time to fully preheat. Line a standard 12-cup muffin pan with paper liners, or if you prefer a rustic, liner-free look, generously grease each cup with butter or nonstick spray. Preparing the pan early ensures your batter can go straight in once mixed, helping the muffins rise evenly.
- Mash the Bananas Thoroughly: Place the ripe bananas in a large mixing bowl. Using a fork or potato masher, press them until smooth with only a few tiny lumps remaining. Well-mashed bananas blend better into the batter, adding natural sweetness, moisture, and flavor without leaving chunks behind. This step also activates their aroma, which will carry into your muffins as they bake.
- Blend in Sugar and Egg: To the mashed bananas, add the white sugar and the egg. Stir them together with a wooden spoon or spatula until the mixture becomes creamy and slightly glossy. The sugar dissolves into the banana puree while the egg helps bind the batter, setting the stage for a tender crumb. Make sure everything is evenly incorporated before moving on.
- Incorporate the Oil for Moisture: Pour in the vegetable oil (or applesauce if you’re using a lighter option). Mix gently until the oil disappears into the wet mixture. This ingredient ensures the muffins bake up moist and soft instead of dry. Be careful not to over-stir—mix just until the batter looks uniform and shiny.
- Combine the Dry Ingredients Separately: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg (if using), and ¾ cup chopped walnuts. Tossing the walnuts with the flour keeps them from sinking to the bottom during baking, while whisking the dry ingredients helps distribute the leavening agents and spices evenly. This step guarantees every bite is balanced in flavor and texture.
- Mix Wet and Dry Ingredients Together: Gradually add the dry mixture into the bowl of wet ingredients. Use a gentle folding motion—sweeping the spoon down the middle, across the bottom, and up the sides—to combine. Stop mixing as soon as no visible streaks of flour remain. Overmixing at this stage can make the muffins dense and tough, so a slightly lumpy batter is perfectly fine.
- Prepare the Crunchy Walnut Topping: In a small bowl, combine the remaining ¾ cup of walnuts, the brown sugar, and the melted butter. Stir until every nut piece is coated with the sugary glaze. This topping adds a sweet, toasty crunch to the muffins and should be mixed just before use to keep the walnuts crisp.
- Fill the Muffin Cups: Spoon the batter evenly into the 12 muffin cups, filling each one about three-quarters full. Divide the topping mixture over the muffins, sprinkling it gently across the surface. Make sure the nuts are spread out instead of piled in one spot—this helps them stay on top during baking instead of sinking into the batter.
- Bake to Perfection: Place the muffin pan in the preheated oven and bake for 20–23 minutes. The muffins are done when the tops turn a deep golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs (not wet batter). Avoid opening the oven too early, as this can cause muffins to deflate.
- Cool and Serve: Let the muffins rest in the pan for 5 minutes after baking—this allows them to firm up slightly, making removal easier. Transfer them carefully to a wire cooling rack to cool completely. Serve warm for the best flavor, or enjoy them at room temperature. These muffins pair beautifully with coffee, tea, or a glass of milk.
Notes
- Use very ripe bananas for the best flavor and natural sweetness. The riper they are, the more moist and flavorful your muffins will be.
- Mixing the walnuts with the dry ingredients prevents them from sinking to the bottom.
- Don’t overmix the batter—a few lumps are fine and will help keep the texture soft and tender.
- Swap vegetable oil for applesauce if you’d like a lighter, lower-fat option.
- These muffins freeze well, so consider making a double batch for meal prep.
