Soft and Moist Banana Nut Muffins with crunchy walnut are the healthy ultimate snacks or breakfast for your kids and other grown-ups. This is a great way to use all your overripe bananas and take you only half an hour, start to finish!

Ingredients for Banana Nut Muffins

*Please check out the recipe card at the end of this blog post for the full recipe and amounts for each ingredient.

Banana – You should use ripe bananas in this recipe. It will bring more moisture and sweetness to your muffins. Frozen Bananas are also a good choice if you have them in hand. However, keep in mind that you need to use thawed frozen bananas. Thawed frozen bananas are extra wet, so blot them with a paper towel to remove excess liquid.

Vegan butter – You can use vegan butter or any butter you preferred. You also can use coconut oil. I recommend using refined coconut oil to ensure that there is no coconut flavor in your muffins. If you want an oil-free banana muffin recipe, applesauce would be the perfect replacer of butter and oil.
Egg – should be at room temperature so the cold eggs don’t shock the batter and thicken it. You can stand your cold egg in warm tap water for 5 minutes or take it out at room temperature place for 10 minutes before using it. You can replace the egg with some chia eggs if you prefer an eggless muffin recipe.
Sugar – I use ¼ cup of caster sugar in this recipe. However, feel free to use coconut palm sugar (⅓ cup) or honey/maple syrup (3 to 4 tbsp or more, to taste). I’m unsure about sugar substitutes, but let me know if you try any.
Milk – Use your favorite variety of dairy or nondairy milk. I used unsweetened almond milk for this recipe
Greek Yogurt – Its creaminess helps keep your muffins moister and its acidity helps activate baking soda, which is a secret to make baked goods fluffy and light.
Flour – You can use any type of flour you desired, such as all-purpose gluten-free flour or whole wheat flour.
Baking powder and baking soda – help to making soft, fluffy muffins, along with Greek Yogurt

Dry ingredients mixture for banana muffins

Cinnamon powder – you can skip it but it makes more favor and smell to the muffin if you add it
Chopped Walnut – I add some chopped walnut to add more fiber, vitamins, and crunchy mouthfeel to my muffins. Healthier snacks for my kid. You can use other types of nuts that you like or chocolate chip and raisins are also good options.

Now that’s everything you need, let’s go straight ahead to make our cakes!

How do you make Banana Nut Muffins from scratch?

(*Be sure to see the recipe card below for full ingredients & instructions!)

Wet Ingredients for Banana Nut Muffins Recipes

Mash ripe banana with a folk
Mix the mashed banana, melted butter, milk, yogurt, egg, and vanilla
Combine all the dry ingredients and set to one side.
Whisk together the banana mixture with the flour mixture, until there are no lumps.
Add chopped walnut and mix well.
Bake for 18 to 20 minutes and enjoy!

Watch How To Make It

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Can I Substitute the Walnut?

You can skip chopped walnut if you want to enjoy a basic banana muffin. Replace walnut with an equal amount of other types of nuts you prefer or chocolate chip if your kids are a big fan of chocolate. Dried fruits or fresh fruit like blueberry or strawberry are also great options as well. Just add what your kids love, they will enjoy your muffins more.

Can I use Frozen Bananas to make Banana Nut Muffins?

Yes, you can. Frozen Bananas are also a good choice if you have them in hand. Keep in mind that you need to use thawed frozen bananas. Thawed frozen bananas are extra wet, so blot them with a paper towel to remove excess liquid.

Banana muffins topped with chopped walnut

Pro Tips for Perfect Moist Banana Muffins

Use very ripe or overripe bananas. Underripe bananas will be difficult to mash and won’t incorporate into the batter well.
Greek Yogurt, baking soda, and baking powder are the secret to achieving moist and tender banana muffins as I’ve mentioned above.
Don’t overmix the batter. Overmixing may result in a loaf is inflated, does not rise well, and may become gummy
All ingredients should be used at room temperature for best results. Room temperature ingredients will make fluffier banana muffins. Cold ingredients don’t incorporate as well as when they are at room temp.
Don’t over-bake. Just bake 18 to 20 minutes or until set through and a toothpick comes out clean.
Don’t open the oven door during the first half of cooking time as this can cause the temperature in the oven to unstable and your muffins to sink.

Storing and Freezing Tips

To Store: Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
To Freeze: Freeze muffins for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.

IF YOU LOVE THIS RECIPE: You will also love my Apple Cinnamon Star Bread, Carrot Muffins, Banana Nut Muffins, and Zucchini Bread

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So, now you know how to make yummy banana nut muffins from overripe bananas. Next time, please DO NOT throw away your overripe bananas because they might the key ingredient for these nice cakes and many other dessert recipes using bananas. The more overripe banana, the better your sweets!

Let me know what is your favorite way to use overripe bananas?