Looking for a delicious and easy way to use up those ripe bananas? Look no further! These healthy Banana Walnut Muffins are the perfect way to start your day.

Made with just a few simple ingredients, they are great for breakfast or as a snack—plus, they’re freezer-friendly, too!

Healthy banana walnut muffins in a basket with chopped walnuts in the background.

If you’re a fan of moist, flavorful muffins, you’re in for a treat! These banana bread muffins, just like my chocolate chip muffins, have all the goodness of bakery-style treats but with a healthier twist.

You can have them with your morning Blueberry Matcha Smoothie or as a sweet treat any time of the day. They’re delicious on their own, and you can also try them warm with a bit of honey or butter.

Why you’ll love these banana muffins

  • Quick and easy: the recipe is simple to follow, even for beginner bakers.
  • Naturally sweetened with ripe bananas and maple syrup.
  • Packed with walnuts, providing protein, fiber, and healthy fats.
  • Versatile: customize with your favorite mix-ins or toppings.
  • Freezer-friendly: perfect for busy mornings, make them ahead and store them in the freezer.

Ingredients & substitutions

A flat lay of ingredients to make moist banana nut muffins.

Here are some helpful notes about the key ingredients for these banana bread muffins:

  • Flour: I used spelt flour; you can substitute it with regular all-purpose flour or a 1-1 gluten-free flour blend.
  • Bananas: You’ll need 2 large or 3 medium bananas to yield 1 cup (240 grams) of mashed banana. Look for ripe bananas with plenty of brown spots, as they are easier to mash and have a sweeter taste.
  • Maple syrup: feel free to swap it with honey, coconut sugar, or brown sugar instead. I also tried these muffins with half maple syrup and half monk fruit sweetener, and they turned out perfect.
  • Oil: I prefer a neutral-tasting oil like grapeseed oil when baking. However, you can use any type of oil you like, such as avocado, olive, or even melted butter or coconut oil.

See the recipe card below for a detailed ingredient list and step-by-step instructions.

Looking for more breakfast baked goods? Check out our cinnamon apple muffins, eggless double chocolate muffins, poppy seed lemon muffins, and pull-apart cinnamon bread.

How to make banana nut muffins

Recipe variations

This banana nut muffin recipe is incredibly flexible; feel free to play around with the ingredients and add in whatever you love most.

  • Nuts: if walnuts aren’t your thing, try using pecans, chopped hazelnuts, or any other type of nuts you like. You can also add sunflower seeds, or pumpkin seeds for a nut-free option.
  • For a fun twist, try adding chopped dried fruit, crystallized ginger, chocolate chips, berries, or other mix-ins to the batter.
  • Toppings: add a sprinkle of coarse sugar for extra crunch and sparkle, or try shredded coconut for a tropical twist.
  • Make it vegan and egg-free: use a flax egg. To make a flax egg, mix 2 tablespoons of ground flaxseed with 2 tablespoons of warm water and let it sit for a few minutes until it thickens.
  • Make it gluten-free: substitute the spelt flour with a gluten-free 1:1 baking blend. 

Tips for success

These banana walnut muffins are pretty foolproof to make, but here are some tips that might be helpful for you.

  1. Measure your flour accurately by using the spoon and level method or by weighing it. Using too much flour can result in a dense muffin.
  2. Use fresh baking soda and baking powder to ensure proper rising. If they are more than 3 months old, it’s best to replace them.
  3. Use very ripe bananas with plenty of brown spots. They have a sweeter, more intense banana flavor and are easy to mash.
  4. Avoid overmixing the batter, as this can result in dense muffins. It’s okay to have a few lumps in the batter.
  5. Bake the muffins quickly after mixing the batter to get fluffy muffins with a nice dome shape on top. Leavening agents act quickly as soon as the liquid and dry ingredients come together.
  6. Test for doneness by inserting a toothpick into the center after 20 minutes. Only continue baking if you see wet batter on the toothpick. Overbaking can result in dry muffins.
A basket of banana nut muffins.

How to store leftovers & freeze

Leftovers: store leftovers in a sealed container on the countertop or in the fridge for up to 5 days. If you prefer your muffins slightly warm, you can reheat them in the oven or microwave before serving.

Freezing: These healthy banana muffins freeze beautifully and are perfect for meal prep or quick snacks. Once cooled, place them in a freezer bag or airtight container and freeze for up to two months. When ready to eat, you can thaw them overnight in the fridge or microwave them for about a minute.

For more freezer-friendly options, take a look at my Healthy No-Bake Granola Bars. Prepare them in advance and store them for on-the-go snacking.

Frequently Asked Questions

How do I quickly ripen bananas?

You have two options:
1- Place them in a brown paper bag with an apple for 24–48 hours.
2- Place them in their peels on a baking sheet and bake at 350 degrees F (175 degrees C) for about 10 minutes, or until the skin turns dark and the bananas are soft.

How do I make moist muffins?

The addition of oil to this recipe will help keep the muffins moist and prevent them from drying out.

Can I use frozen bananas?

Yes, you can. Let the frozen bananas thaw at room temperature, drain off any extra liquid, then mash them and use them as directed in the recipe.

Can I double the recipe?

This recipe makes 12 muffins. If you need more, you can easily double or triple the ingredients.
Simply click on the number of servings in the recipe card and slide the toggle that appears to the number of servings you want to make. The ingredient amounts will change accordingly.

A picture showing how soft they are inside these maple-sweetened banana muffins.

Have you tried these banana walnut muffins yet? Share your feedback, variations, or any questions you have in the comments below. We’re here to help!

How To Make It: Healthy Banana Walnut Muffins

(5 stars) 65 ratings
Enjoy the delicious flavor of Banana Walnut Muffins, made with warm spices and wholesome ingredients. They’re a perfect make-ahead breakfast or guilt-free snack—plus, they’re freezer-friendly, too!


  • 1½ cups (180 g) spelt flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup (240 g) mashed bananas
  • 1 large egg at room temperature
  • ⅓ cup+1 tablespoon (86 ml) oil I used grapeseed oil
  • ½ cup (157 g) maple syrup
  • 1 teaspoon vanilla extract
  • ½ cup (57 g) walnuts + plus more for sprinkling on top (optional) chopped


  • Preheat the oven to 375° F (190° C). Spray with non-stick cooking spray a 12-cup muffin pan or use cupcake liners.

Dry ingredients

  • In a large bowl, whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Set aside.

Wet ingredients

  • In a separate bowl, whisk together the mashed bananas and egg. Then add the oil, maple syrup, and vanilla extract, and mix until everything is well incorporated.

Make the batter

  • Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the walnuts.

Divide and bake

  • Fill each muffin cup about ¾ full with the batter. Sprinkle chopped walnuts on top if desired.
  • Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the muffins cool for 5 minutes in the pan, then transfer them to a wire rack to finish cooling.


  • Bananas: You’ll need about 2 large or 3 medium bananas to yield one cup of mashed banana.
  • Flour: you can use regular all-purpose flour in place of spelt flour.
  • Oil: I used grapeseed oil, but you can replace it with avocado oil, olive oil, canola oil, safflower oil, coconut oil, or melted butter.
  • Sweetener: instead of maple syrup, you can use honey, coconut sugar, or brown sugar.
  • Nuts: if you’re not a fan of walnuts, try pecans, chopped almonds, or any other  preferred nuts. Chocolate chips or chopped dried fruit can also be added for a different flavor or a nut-free option.
  • Make it egg-free or vegan: substitute the regular egg with a flax egg.
  • Make it gluten-free: a gluten-free flour blend works well instead of spelt flour.
  • Storage: store leftover muffins in a sealed container either on the countertop or in the fridge for up to 5 days. Reheat them in the oven or microwave as needed.
  • Freezing: let the muffins cool to room temperature, then place them in a freezer bag or airtight container. They can be frozen for up to two months. To thaw, microwave them for about a minute or transfer them to the fridge the night before you plan to eat them.


Serving: 1 muffin, Calories: 197 kcal, Carbohydrates: 25 g, Protein: 4 g, Fat: 11 g, Saturated Fat: 1 g, Cholesterol: 16 mg, Sodium: 106 mg, Fiber: 2 g, Sugar: 12 g
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