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!

Check Out the Video!

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 1/4 cup mashed)
  • 1/3 cup melted butter (salted or unsalted)
  • 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.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

Products We Love

This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.


Zucchini Muffins here on Simply Recipes

Blackberry Muffins

Banana Bread

Banana Nut Muffins

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

261 Comments / Reviews

No ImageBanana Nut Muffins

Did you make it? Rate it!

  1. Dora

    Great muffins, so easy! Per the suggestions by previous bakers, I also added cinnamon and Nutmeg. A half a teaspoon of cinnamon and a quarter teaspoon of nutmeg. Coffee definitely helps the flavor! I used a quarter cup of brown sugar and a half a cup of sugar instead of all sugar. Made cinnamon sugar and put about a half a teaspoon on top of each muffin before I baked them. These will be great for breakfast! Great recipe!


  2. AJ

    Omg!!! These are the best “muffins” I’ve ever had! I say muffins in quotes because I used silicon mini loaf molds instead. I think the instant espresso I added really made it pop! My husband enjoyed them and this is definitely on our list of faves. Thank you for posting. I just have one question-how do you know when the mixture is overworked?


    Show Replies (1)
  3. Heather

    I just made these and they are delicious! I like my banana muffins to have a little bit of the molasses flavor of brown sugar, so I substituted 1/4 cup of brown sugar and dropped the white sugar to 1/2 cup. I also added a sprinkle each of cinnamon, nutmeg and cloves. It would be good without too, but I happen to like the little bit of spice flavor. I made 24 mini muffins and still used nearly the entire 20 minute cooking time.


  4. Cindy

    Best banana nut muffins I’ve ever made! My kids are asking for the recipe. Definitely a keeper.


  5. Gene

    My husband is the expert baker but today II had the determination to not waste two very ripe bananas, and more time than he. I am a new baker but the clear instructions, non-requirement of a mixer and inclusion of coffee attracted me to this recipe. Followed directions to the letter, I used 3/4 cup cane sugar, strong Nespresso machine made coffee and 1/2 cup each of pecan pieces and semi-sweet chocolate chips. Used the bounce back doneness test and the clean toothpick too and took them out at just the right time, 2 mins after the initial checking. They are everything I hoped they’d be, and he strongly approves. Taking the batch on my weeklong trip to WDW for breakfast on the go and snacks but I fear there won’t be any left after day one! They are simply fantastic— thank you! I feel as though I can become a baker — with time, with this recipe completion launch!


View More
Banana Nut MuffinsBanana Nut Muffins