Banana Walnut Muffins

Whenever I get a craving for something sweet, it’s usually something simple, like a muffin. Even though muffins or bars don’t take that much effort to make, that doesn’t mean that they will somehow be less satisfying.

I’ve been looking for a perfect Banana Walnut Muffin recipe for a long time, and I finally came up with the perfect combination of ingredients to end up with a muffin that is moist and tender in the center, not too sweet and of course, really delicious. The best part about simple desserts is that the ingredients are very basic and don’t require an extra trip to the store. It’s also a great way to use up bananas that get too ripe. Now that I’m pregnant and have very little appetite, I was thrilled when I made these cupcakes that they actually awakened some of my tastebuds and I just smiled as I bit into the first warm muffin and realized that I finally found the perfect recipe for one of my favorite muffins.


  • 4 ripe bananas
  • 3 cups all purpose flour
  • ¾ Tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoons grated nutmeg
  • ¼ teaspoon salt
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • 3 eggs
  • ½ cup oil
  • 1 cup plain yogurt or sour cream
  • 1 teaspoon vanilla extract
  • 1 cup toasted walnuts, chopped


Preheat the oven to 375 degrees Fahrenheit. Coat muffin pans with non-stick spray, or use paper liners.

The best bananas to use are the ones that are already really ripe and starting to brown. They are much sweeter and will have a more intense flavor. Mash the bananas. I like to use a potato masher, but you can use a fork or anything else.

Whisk all the dry ingredients together in a large bowl - the flour, baking powder, baking soda, cinnamon, nutmeg and salt.

In another bowl, whisk the sugars, eggs, oil, yogurt or sour cream, and vanilla extract.

Add the bananas to the liquid ingredients.

Make a well in the center of the dry ingredients. Add the liquid ingredients into the well of the dry ingredients. Use a rubber spatula to mix the ingredients together, just until blended. Do NOT over mix. The dough should still be lumpy. It's normal to see just a few streaks of flour in the batter.

Add ½ cup of the walnuts to the batter. Mix to combine, gently, trying not to over mix, as I mentioned earlier. Fill the prepared muffin pan with the muffin batter. Top the muffins with the remaining walnuts. Of course, you can use any other nuts or omit the nuts completely. You will have 18-24 muffins, depending on how big you want the muffins to be.

Bake in the preheated oven for 25-30 minutes.