Banana Nut Muffins

If time and waistline permitted, I could wake up every morning to the smell of fresh muffins baking in the oven, especially these banana nut muffins. This recipe is based on our popular banana bread recipe, with a cup of chopped walnuts and a dash of coffee. Lest you be tempted to snatch the muffins pictured here right out of your computer screen, you should know that they’ve long since been consumed, minutes after the photo was taken. ;-)

Banana Nut Muffins Recipe

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Yield: Makes 12 muffins.

No need for a mixer with this recipe.



  • 2 to 3 ripe bananas, smashed
  • 1/3 cup melted butter
  • 3/4 cup sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 1 Tbsp strong brewed coffee or espresso, or a pinch of instant coffee granules mixed with a Tbsp of water (optional)
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 1/2 cup of flour
  • 1 cup chopped walnuts (toasted or raw)


1 Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.

2 Mix in the sugar, egg, coffee and vanilla.

3 Sprinkle the baking soda and salt over the mixture and mix in.

4 Add the flour, mix until it is just incorporated. Fold in the chopped walnuts.

5 Pour mixture into a prepared muffin tin. Bake for 25-30 minutes. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it's done. Cool on a rack.

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Showing 4 of 134 Comments

  • Ellie

    I made these yesterday, and they were fabulous!

  • Liz

    Neither my husband nor I drink coffee so we don’t tend to keep in in the house – is this recipe okay without the coffee? How would hot chocolate work instead? We both love that and I think bananas & chocolate is a great combo.

    Hi Liz, the recipe is fine without the coffee. If you like chocolate, you could add some of that, either cocoa powder, or even some chocolate chips. ~Elise

  • Linda

    Hi Elise,

    I can smell the aroma muffins now. Great recipe. I am wondering if the batter would keep in the fridge for a day or two.
    Then one could have freshly baked muffins every day? Bake in batches of 4 to 6 muffins.
    I have also top muffins with a crunchy topping but it adds more calories!


  • Anonymous

    I was wondering, since I can’t eat walnuts, what other nut would go good with this muffin?

    Pecans would taste great. ~Elise

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