Moist Banana Walnut Muffins made with ripe bananas, yogurt, walnuts, brown sugar, and cozy spices—perfect for breakfast or snacking.

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Every time I bake these Banana Walnut Muffins, I laugh because they were never supposed to be a thing. They were born out of guilt, honestly—the guilt of ignoring those poor bananas sitting on my counter, turning more brown by the hour. I kept telling myself I’d make banana bread, but let’s be real, banana bread is kind of the default, isn’t it? I wanted something different. Something easier to grab and eat on the go—like muffins.

The first time I made them, my husband walked into the kitchen and said, “That smells like my grandma’s house.” (Huge compliment, because she was one of those people who always had something freshly baked on the counter.) My kids grabbed them before they’d even cooled—burnt fingers, zero patience. And me? I sat at the table with a muffin in one hand and a cup of coffee in the other, feeling like I’d accidentally stumbled into a new family favorite. Funny how the best recipes usually happen by accident, right?

Here’s a quick peek at what’s inside:

Why You’ll Love This Banana Walnut Muffins Recipe?

Here’s the thing about Banana Walnut Muffins: they’re not just muffins. They’re the kind of snack that makes you pause for a second, even on a chaotic Tuesday morning. They’re soft and moist thanks to the bananas and yogurt, but then you get that nutty crunch from the walnuts, and it just works. The brown sugar gives them this deeper, almost caramel-like sweetness that white sugar never could. And the spices—nutmeg, cinnamon, even cardamom—make them feel cozy and special without being fussy.

And maybe this is just me, but there’s something nostalgic about them. Like the kind of muffin you’d find at a small-town bakery with the paper bags that get greasy from the butter. They’re simple, but in the best way.

Ingredient Notes:

Let’s break down the stars of the show, because each one actually matters:

Bananas – The riper, the better. If they’re so soft you almost don’t want to touch them? Perfect.
Yogurt – This keeps the muffins moist without making them heavy. Plus, that little tang balances the sweetness.
Walnuts – Toast them first if you’ve got the time—it makes the flavor so much richer.
Brown sugar – Brings a depth that plain sugar just can’t. You’ll notice it.
Spices (cinnamon, nutmeg, cardamom) – These give the muffins their warmth. Honestly, the cardamom is optional, but I swear it takes things up a notch.
Butter – For richness. There’s no substitute for the real deal.
Vanilla – A little splash makes the whole batter taste complete.

How To Make Banana Walnut Muffins?

This isn’t fancy baking—it’s as straightforward as it gets:

Step 1: Prep the oven
Set your oven to 350°F. Line your muffin tin with paper liners or spray it. Nothing worse than losing half your muffin to the pan.

Step 2: Dry mix
In a bowl, whisk together the flour, baking powder, baking soda, salt, and all those lovely spices. Set it aside.

Step 3: Cream it up
In your mixer, beat the butter and brown sugar until it’s fluffy. Don’t rush—this is where the muffins get their tender crumb.

Step 4: Eggs & vanilla
Crack in the eggs one at a time, then stir in the vanilla. Easy.

Step 5: Alternate dry and yogurt
Add a third of the dry mix, then a third of the yogurt. Repeat. It feels fussy, but it keeps the batter smooth.

Step 6: Fold in the goodies
Gently stir in the bananas and walnuts with a spatula. Don’t overdo it—you want little pockets of banana in there.

Step 7: Bake
Scoop the batter into your muffin tin and bake for 25–30 minutes. The tops should be golden and your kitchen should smell like heaven.

Step 8: Cool (or don’t)
Technically, you’re supposed to cool them for 5 minutes on a rack. In reality, someone in your house will grab one early, and that’s fine too.

Want To Save This Recipe?

Enter your email below and we'll send the recipe straight to your inbox.

Storage Options:

If you don’t eat them all the same day (unlikely), they’ll keep on the counter in a sealed container for about 2–3 days. Stick them in the fridge if you want them to last a little longer—5 days easy. Or wrap them up and toss them in the freezer for up to 3 months. They reheat beautifully in the oven or microwave. Almost like fresh.

Variations and Substitutions:

Here’s where you can play around:

Nut-free – Skip the walnuts or swap in chocolate chips. No one will complain.
Whole wheat twist – Replace half the flour with whole wheat for extra nuttiness.
Extra fruit – Blueberries, raspberries, even chopped apples work well here.
More spice – Add a pinch of ginger if you’re feeling bold.
Dairy-free – Coconut oil instead of butter, and plant-based yogurt works fine.

What to Serve with Banana Walnut Muffins?

They’re great by themselves, but if you’re making a breakfast spread:

Coffee or tea – The obvious pairing.
Fruit salad – Adds something fresh and light.
Eggs – Scrambled or fried, it makes a complete breakfast.
Cheese board – Hear me out: muffins with sharp cheese at brunch? Game changer.

Frequently Asked Questions:

Can I use frozen bananas?
Yep. Just thaw and drain the extra liquid first.

Do I need a mixer?
Not at all. A whisk, a bowl, and a little muscle will do.

Can I make these mini muffins?
Definitely—just bake them for 12–15 minutes instead.

And that’s it—Banana Walnut Muffins that are simple, comforting, and kind of addictive. They’re the recipe I didn’t know I needed until I made them, and now I can’t imagine not having them in my rotation. So tell me—do you eat yours plain, or are you a warm-with-butter person?

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Keep the Flavor Coming – Try These:

Chicken Lazone Recipe

Air Fryer Chicken Wings

Copycat Ruth’s Chris Potatoes au Gratin