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 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 142 Comments

  • Michelle (What's Cooking with Kids)

    Your banana bread is our Go-To recipe…My only challenge these days is that we are using all of our older (or frozen) bananas for smoothies, so I can’t find some when I want to bake this! xo M.

  • Ellen

    Hi! I made these muffins following your ingredients exactly about 30 times. I also made these by adding half a shredded zucchini and replaced a bit of the flour with wheat germ and still excellent (trying to make these healthier for my kids). You have the best banana nut muffin recipe I have ever tried, and believe me I have tried many! Thank you! Also, I just noticed you changed the directions a bit. You used to have it by adding the baking soda, salt and then the flour directly into the banana mixture. Is there a reason why you changed it?

  • Cheryl A.

    I’m definitely trying these. Your banana bread recipe is a staple in our house because we always have bananas hanging around. Thanks for sharing… Hope all is well!! Cheryl

  • katheryne

    I actually use your banana nut bread recipe and turn it into muffins. Yum! I have replaced the nut with chocolate chips, also yum and I have replaced them with dried cranberries again yum. Thank u for this recipe. I also use 1/2 lite brown sugar patted down and 1/2 regular sugar came out perfect.

  • Sylvia

    I made this recipe into MUFFINS, for my husband and kids tonight, and they are light and fluffy like clouds! Super Yummy!! ;)

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