These simply perfect banana walnut muffins are a perfect snack any time of day. Made with oil and without butter, these muffins are tender on the inside and crispy on the outside.
Why I love these banana walnut muffins!
- I love how quick and easy this banana nut muffin recipe is to make. As they are made with oil, there is no waiting for butter to soften.
- I love that these muffins are made with just a few simple ingredients and can be made with as little as 2 bananas.
- I love the combination of textures – tender and moist on the inside (but not wet, like some banana muffins can be) and perfectly crispy on the outside. They are very much a banana bread type of banana muffins.
- I love that these have the perfect amount of banana flavour, complemented with the flavours of walnut.
Ingredients and Substitutions
Bananas – for these muffins, opt for bananas that are yellow and well-spotted, but not black. This will give the best banana flavour, without the off-flavour that sometimes comes with black bananas.
Walnuts – while these are banana walnut muffins, the walnuts are optional. If you prefer a muffin without nuts. Simply omit. Sometimes I only put walnuts on the top and not in the muffins. You can do as you prefer.
Oil – I like to use vegetable oil, which is a neutral-tasting oil that performs well in baking. I haven’t tested these muffins with other oil, though I suspect canola or similar neutral-tasting oil should work here. Note that swapping butter here for the oil will be a little problematic, as it isn’t a 1-for-1 swap. I haven’t tested using butter in these muffins.
Sugar – I recommend trying this recipe once with the recommended amount of sugar. If you want to try reducing it slightly in subsequent bakes, you will be able to see the results of reducing sugar (which beyond sweetness includes less moisture and shorter shelf life).
Step-by-Step Photos
- Prepare the bananas. For the best flavour, opt for bananas that are spotted, but not black.
- Mash the bananas with a fork.
- Weigh out the flour and add the rest of the dry ingredients to the bowl. Whisk to combine well.
- Beat together the sugar and oil.
- Add the egg and vanilla to the bowl and beat in.
- Add the flour mixture and mix in.
- Add the mashed bananas to the bowl and mix in.
- Stir the finished batter and ready a scoop to scoop the batter into the muffin tins.
- Batter in the muffin cups, topped with chopped walnuts. You should get about 8 or 9 muffins.
Making ahead, Storing and Freezing
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Ingredients
- 1 1/2 cups (220 g) all-purpose flour, unbleached recommended
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (200 g) white granulated sugar
- 1/4 cup (60 ml) vegetable oil
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract, or vanilla bean paste
- 1 cup (225 g) very ripe bananas, (yellow with lots of spots), mashed
- 1/2 cup (55 g) walnuts, finely chopped
Topping:
- 2 Tablespoons walnuts, chopped
Instructions
- For best results, use the weight measurements and a kitchen scale for the flour, bananas and sugar. This will ensure the best accuracy.
- Preheat oven to 375F (regular bake setting/not fan-assisted), with rack in the centre of the oven. Grease or line a muffin pan (or pans) with paper liners, preparing 8 muffin cups. Set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
- In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, add the sugar and vegetable oil and beat on high speed until pale, about 1 minute (mixture will be sandy in texture). Add the egg and vanilla and beat in, scraping down the sides of the bowl with a rubber spatula, if necessary, to ensure it is well mixed. Reduce the mixer to low and add the flour mixture, alternately with the bananas, mixing just until smooth and combined. Stir in the walnuts.
- Using a #12 cookie scoop (or a 1/3 cup dry measuring cup), scoop the batter into the prepared muffin cups. Sprinkle with walnuts for topping.
- Bake until golden and a toothpick comes out clean, about 25 minutes. Allow to cool in the pan for 4-5 minutes, then remove to a wire rack to cool completely.
- Store muffins in an airtight container for up to 2 days or freeze up to 2 months, for longer storage.
Notes
More Muffin Recipes to Love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
These muffins are absolutely delicious. I did use walnuts and they add a delightful crunch on top. FYI I used 3/4 cup sugar and 1/4 c applesauce and they were great!Â
So glad you enjoyed them, Beth :) Thanks so much!
Hi…could you advise what’s the size of  a #12 cookie scoop?Â
Hi Kellie, a #12 scoop is the largest one I have in my kitchen. I had to look it up, but apparently it holds 5 1/3 Tablespoons or about 96 grams. Since 5 1/3 Tablespoons is equal to 1/3 cup, you could use a dry 1/3 cup measuring cup instead.