Banana Nut Muffins


Banana nut muffin recipe with ripe bananas, nuts, sugar, egg, flour. If time and waistline permitted, I could wake up every morning to these banana nut muffins!

Photography Credit: Elise Bauer

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 quick and easy muffin recipe is based on our favorite banana bread, with the addition of a cup of chopped nuts and a dash of coffee.

Why the coffee? The tip I learned from the guru of all things dessert—David Lebovitz—is that tropical ingredients like bananas, coffee, chocolate go well together. The dash of coffee brightens up the banana flavors in the muffin.

If you would like to go full on tropical, swap out the nuts for chocolate chips!

Updated, first published Jan 2007.

Banana Nut Muffins Recipe

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Yield: Makes 12 muffins

No need for a mixer with this recipe.

Don't want the nuts? Feel free to leave out or swap with chocolate chips.


  • 2 to 3 ripe bananas, thoroughly mashed (about 1 cup mashed)
  • 1/3 cup melted butter
  • 3/4 cup sugar
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 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 or pecans (toasted or raw)


1 Preheat oven, prepare muffin pan: Preheat the oven to 350°F. Line a muffin pan with paper liners.

2 Combine wet ingredients and sugar: Thoroughly mash the bananas in a large bowl. Stir the melted butter into the bananas. Mix in the sugar, egg, coffee and vanilla extract.

3 Combine dry ingredients: Whisk together the flour, baking soda, and salt.

4 Add dry ingredients into wet, add nuts: Add the flour mixture to the banana mixture, a third at a time, stirring until it is just incorporated. (Do not over-mix! Over-mixing will result in dense, tough muffins.)

Fold in the chopped walnuts or pecans.

5 Fill muffin cups, and bake: Lightly spoon the mixture into a prepared muffin tin. Bake at 350°F for 20-25 minutes.

Check for doneness by pressing down on the top of the muffin. If it bounces back, it's done. You can also test by inserting a skewer or other tester 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 170 Comments / Reviews

  • Alex

    These are the best and the easiest banana muffins! After the first time I tried them, they were such a hit that now I make them at least twice a month and for almost every school event. I’ve been replacing the bananas with apples and pumpkin puree as well and they still turn out so moist and flavorful. I have two kids that love to help in the kitchen so these being so easy to make is definitely a plus. I’ve shared these recipes with so many friends and everybody calls back to thank me.


  • Liz S

    This is my favorite muffin recipe! I have also had good luck with various substitutions based on what I have on hand and/or trying to gently cut down my overall sugar intake ;)
    • sub vegetable oil for butter
    • use 1/2 c sugar 1/4 c maple syrup
    • or just reduce sugar by 1/4 c if the bananas are super ripe
    • I always have to sub in gluten-free baking mixes (and xantham gum if not included in the mix) — this recipe works great with Bob’s Red Mill all purpose GF flour
    • sub 1/2 c almond flour, then 1c regular flour or GF mix – adds moisture as well as a bit more nutty flavor


  • Jenni Sinatra

    These muffins are great! Big hit the first time I made them! I use chocolate chips instead of nuts. They become more like a dessert.

  • Carol R.

    I made these muffins this morning and the were so moist. My husband is not a fan of banana bread, but he sure ate these muffins! I added a little cinnamon in mine. Thanks for sharing this recipe!

  • Liz

    I used coffee liquor in place of coffee.

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