It’s hard to beat my favorite Banana Bread. It’s one of my favorite go-to breakfasts/snacks/anytime eats. With that being said, I can confidently say these easy banana muffins take my banana bread recipe up a notch.

Muffins on checkered linen with sliced bananas in corner next to walnut pieces.

With their super quick eat-on-the-run-ability, they make the perfect workweek meal prep for when you’re rushing out the door with mismatched socks and uncombed hair (just me?).

And since discovering the convenience of banana bread in handheld form, I’ve gone on to create a few more muffin recipes to choose from. Everyone’s favorite Banana Carrot Muffins, the unexpected Banana Cake Cookies, and Small Batch Banana Chocolate Muffins.

In our most recent poll on Instagram, 52% of readers said they preferred small-batch muffin recipes, and 48% reported preferring larger batches. Now, this recipe can easily be made both ways because that’s a close call!

The recipe is written for the slight majority – the smaller batch – but can easily be doubled. Yep, bake yourself up just 7 perfect, bakery-style muffins sprinkled to perfection with a sweet, streusel topping. Without further ado, get out your mixing bowls, and let’s get baking!

Ingredient Notes

If you regularly bake dessert recipes at home, I’m going to go out on a limb and guess you have everything you need to make these fluffy muffins stocked in the pantry as we speak!

And while we’re sticking to the basics, here’s a quick rundown of the key ingredients. Please be sure to see the full recipe card below for the complete ingredient list and measurements.

Banana halved with fork on plate next to walnuts, dry ingredients, sugar, and vanilla.
  • All-purpose flour – The key to light, moist muffins is using classic all-purpose flour. Since it has not been tested, swapping the all-purpose with another flour or flour blend is not recommended.
  • Sugar – A combination of granulated sugar and brown sugar yields the best tender crumb and sweet, rich flavor. Avoid replacing these sugars with liquid alternatives. This will make the batter too runny and likely won’t bake through in 20 minutes.
  • Ripe banana – A necessity in any banana muffin! You’ll need just about 3/4 cup (plan on using 1 large or 2 small bananas). If you’re just short of 3/4 cup, replace the remaining with unsweetened applesauce.
  • Butter – I love the additional flavor boost unsalted butter adds to the mix, but if needed, replace the melted butter with vegetable oil or light-tasting olive oil.
  • Egg – Adds structure, moisture, and flavor. If you’re in search of an egg-free baked good, these Lemon Lavender Scones are just the thing.
  • Walnuts – Banana walnut is my favorite flavor combo, but that’s not to say it’s your only option here. Feel free to use finely chopped pecans, almonds, or even peanuts for a peanut butter banana twist. Or, if you’re packing these in lunches, omit the nuts entirely for a nut-free variety.

How to Make Banana Nut Muffins

Once you decide whether you’re baking up a small batch or a full batch today, the steps are quick and easy.

Make the Streusel Topping

In a medium bowl, add the brown sugar, walnuts, cinnamon, butter, and flour. Use a fork to combine until a pea-sized consistency is reached, then set aside. The fork helps to keep the mixture in crumbles, instead of a uniform mixture.

Bowl with melted butter, sugar, cinnamon, walnuts with fork.

Prepare the Muffin Batter

In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, brown sugar, and granulated sugar.

In a separate bowl, combine the wet ingredients. Mash the banana, then whisk it together with the melted butter, eggs, and vanilla extract.

Add the wet ingredients to the flour mixture. Once halfway mixed together, add in the chopped walnuts and fold until just combined. Don’t over-mix the batter or you’ll have tough muffins!

Scoop the batter using a cookie scoop and divide the batter between the prepared muffin tin. The goal is to fill the muffin cups about 3/4 full.

Sprinkle the streusel evenly on top of each muffin, lightly pressing it down into the top of the muffin batter.

Bake for 17-20 minutes, or until the edges are slightly golden brown and the muffin tops bounce back when lightly touched.

Transfer to a cooling rack and cool completely before enjoying these delicious banana nut muffins with a pat of Whipped Honey Butter, a drizzle of honey, or your favorite creamy nut butter.

Banana nut muffins with streusel topping in tin after baking.

How to Store Muffins

Moist banana nut muffins are the ideal breakfast meal prep because they’ll keep for up to 2 days when stored on the kitchen counter or up to 5 days in the fridge.

These muffins can also be frozen. To freeze, allow the muffins to cool completely on the baking rack, then place the muffins in freezer bags. If desired, you can also wrap each muffin in plastic wrap before placing in the freezer bags to further prevent freezer burn. Freeze for up to 3 months, then thaw in the refrigerator or at 50% in the microwave.

Enjoy leftovers cold, at room temperature, or reheated in the microwave (my personal favorite!).

Stack of 3 banana nut muffins on pedestal

Baking Tips

  • The riper the bananas, the better. There’s a reason people recommend saving your ripe, spotty bananas for baking. Over-ripe bananas are naturally sweeter and the best way to add a stronger banana flavor to the mix.
  • Don’t over-mix the batter. I know you’ve probably heard this phrase a hundred times, but what does this mean exactly? Once the all-purpose flour is added to the mix, you want to use a light hand. If you mix the muffin batter vigorously or for a long period of time, the gluten in the flour will begin to activate and become tough and stringy. If you’ve ever experienced flat, dense, chewy muffins, this is likely what happened. Instead, use a light hand and mix until just combined.
  • Lightly grease the muffin liners. If you regularly experience your muffin batter sticking to the paper liners, lightly coat the liners with cooking spray before filling. This will help the liner peel away from the muffin with ease!
  • Use room-temperature eggs. Cold eggs aren’t a deal breaker necessarily, but room temperature eggs blend seamlessly into the batter and help your banana nut muffins rise into domed bakery-worthy muffins!

Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!

Muffins in tin after baking.
5 (7 ratings)

Get the Recipe 30-Minute Banana Nut Muffins with Streusel

These Banana Nut Muffins with Streusel are everything you've dreamed of and more. Overripe bananas, crunchy walnuts, and the best crumble topping. Pair this quick breakfast treat with your favorite cup of coffee and a slather of warm butter. All you need is simple pantry ingredients and 30 minutes.


Streusel (optional):



  • Pre-heat oven to 350°F and line or grease muffin tins (approximately 7).
  • Streusel: use a fork to combine the brown sugar, walnuts, cinnamon, butter, and flour. Pea-sized balls or smaller will form. Set aside.
    3 Tablespoons brown sugar, 2 tablespoons walnuts, 1 teaspoon cinnamon, 2 tablespoons melted butter, ⅓ cup all-purpose flour, Pinch salt
  • Muffins: combine the flour, baking powder, baking soda, salt, cinnamon, brown sugar, and granulated sugar in a mixing bowl.
    ¾ cup all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon fine sea salt, 1 teaspoon cinnamon, ¼ cup brown sugar, 2 Tablespoons granulated sugar
  • Mash the banana and whisk it with the melted butter, eggs, and vanilla.
    ¾ cup mashed ripe banana, ¼ cup melted butter, 1 egg, 2 teaspoon vanilla extract
  • Add the wet ingredients to the bowl of dry ingredients. Once it’s halfway mixed together, fold in the chopped walnuts until just combined. Don’t overmix.
    ½ cup walnuts
  • Using a cookie or ice cream scoop, divide the batter between the muffin tins, approximately ¾ full.
  • Divide the streusel evenly on top of each muffin, pressing down lightly.
  • Bake for 17-20 minutes, until edges are slightly golden brown and tops bounce back when lightly touched. Remove from the pan and let cool on a cooling rack before storage.
  • Store muffins in an airtight container at room temperature for up to 2 days, then transfer to the fridge, for up to 3 days. Muffins can be frozen, too! Thaw at room temperature or at 50% power in the microwave until warmed through.


  • This recipe was updated in 2023 to be halved and with slight adjustments for improved flavor. Use the 2x feature above to double the recipe for a full batch. 
Calories: 321kcal, Carbohydrates: 37g, Protein: 5g, Fat: 18g, Saturated Fat: 7g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 49mg, Sodium: 283mg, Potassium: 161mg, Fiber: 2g, Sugar: 19g, Vitamin A: 351IU, Vitamin C: 2mg, Calcium: 55mg, Iron: 2mg
Did you make this recipe?Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!

This post was originally published in November 2015; the text and photos were updated in April 2023. Updated photos by Rachael Lauren Photography.