New This Month

Banana Nut Muffins


Here's how to bake banana nut bread in quick and easy individual portions. Stash some in the freezer so you always have breakfasts and snacks ready to go.

  • Prep:
  • Total Time:
  • Yield: Makes 12

Photography: Mike Krautter


  • 1 1/2 cups (5 ounces) walnuts, divided
  • 2 cups all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1 teaspoon coarse salt
  • 1/4 teaspoon ground cinnamon
  • 3 extra ripe bananas, mashed (1 cup)
  • 3/4 cup light brown sugar
  • 1 stick unsalted butter, melted
  • 1 large egg
  • 1/4 cup milk
  • Fine sanding sugar, for sprinkling (optional)


  1. Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. Spread walnuts on a baking sheet and bake until fragrant, about 12 minutes. Cool 15 minutes then coarsely chop. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. In a separate bowl, whisk together banana, sugar, eggs, butter, and milk. Stir wet ingredients into dry ingredients then stir in 1 cup walnuts.

  2. Divide batter evenly between prepared cups using a 2-ounce scoop. Sprinkle with remaining 1/2 cup nuts and sanding sugar if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.

Reviews Add a comment

  • gawatsarah
    15 AUG, 2017
    These are by far the best banana nut muffins I've ever had- super moist, perfect amount of sweetness, exactly what I was hoping for. I used two (larger than typical) bananas that weren't overly ripe, and skipped pre-baking the walnuts. It seemed like a lot of nuts at first, but it was the perfect amount. Will definitely make these again, they were fantastic!
  • sharris86051
    19 APR, 2017
    My first time making homemade muffins and they were just okay. They weren't as moist or as sweet as I would have liked them to be. Maybe a little more tweaking on the recipe.
  • noriheikkinen
    19 APR, 2017
    Turned out delicious! No idea what the commenter below experienced when they mentioned oversalting -- 1 t salt is a perfectly reasonable amount for this size of batter. I only had 2 bananas, and subs[filtered]uted En-Er-G Egg Replacer for the egg and vanilla soy milk for the milk. I doubled the cinnamon to 1/2 t, and am glad I did -- it's nowhere near overpowering, but is slightly more present than 1/4 t would have been. Could even likely go to 3/4 t or 1 t. 20 minutes in the oven was slightly too little for these; I'd do 23-25 next time. I'll be making these again!
  • lizspam13gmail
    21 MAR, 2017
  • jortizlmt
    8 DEC, 2015
    Made this recipe but I think the amount of baking powder plus the salt made the muffins too salty. Wasted walnuts!