Simple Breakfast Banana Nut Muffins


Old bananas? Make these muffins! I used my Sugar Crusted Banana Bread recipe to make these super simple banana nut muffins. I love how easy they are, all made in one bowl. Each muffin is moist and full of banana flavor! I used walnuts, but feel free to add in your favorite nuts to this recipe.

My recipe adds more bananas in it so you really get a ton of banana flavor. You can also make this recipe vegan by replacing the butter with vegan butter or almond oil. I love adding walnuts on the top to add to the overall crunch of the muffin. Any nuts will add great texture to this, but I highly suggest walnuts.

Make these ahead and freeze them too! They can sit in your freezer for about a month. Reheat them in the oven or toaster to have a warm muffin for breakfast. Also, you don’t have to eat these just for breakfast. Enjoy them as a simple dessert or to start your day!

Banana Nut Muffins

A delicious muffin packed with banana flavor and chewy walnuts that you can eat for a breakfast or as a snack
Servings 12 muffins
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


  • 4 very ripe medium sized bananas peeled and mashed
  • 1/3 cup melted butter or almond oil to make it vegan
  • 3/4 cup granulated sugar + more for dusting
  • 1 tsp vinegar
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • Pinch of clove
  • 1/4 tsp grated nutmeg
  • 1 teaspoon baking soda
  • 1/4 tsp salt
  • 1 1/2 cups all-purpose flour
  • 1/2 cup walnuts chopped + more for topping


  • Preheat your oven to 400°F. Fill a cupcake or muffin tin with cupcake liners. Set aside.
  • In a medium sized bowl, mash the bananas. Add in the melted butter/oil and stir together.
  • Stir in the sugar, vinegar, and vanilla extract.
  • In a separate bowl, mix together the flour, cinnamon, clove, nutmeg, baking soda, salt, and chopped walnuts. Add the dry ingredients to the wet and mix together until combined.
  • Scoop the batter into each cupcake liner until they are 2/3rds of the way filled. Top the cupcakes with more chopped walnuts and then dust it with sugar.
  • Bake the muffins for 20 to 25 minutes, or until a toothpick comes out clean.
  • Remove the pan from the oven. Let it cool in the pan for 5-10 minutes, then remove each muffin and let cool completely on a baking rack before serving.
Author: Andrew Tolentino
Calories: 220kcal
Course: Breakfast, Dessert
Cuisine: American
Keyword: Bananas, Muffins, Nuts


Calories: 220kcal | Carbohydrates: 34g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 181mg | Potassium: 183mg | Fiber: 2g | Sugar: 18g | Vitamin A: 184IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg

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