Moist Banana Muffins with Walnuts and Maple Syrup (Easy Recipe)
There’s something timeless and comforting about a warm banana muffin, fresh out of the oven. These banana muffins with walnuts and maple syrup are everything you want in a homemade treat: moist, rich with banana flavor, and topped with crunchy nuts and a maple drizzle that caramelizes as it bakes.
If you have a bunch of overripe bananas sitting on your counter, this is the recipe you’ve been waiting for. It’s a one-bowl, no-mixer-needed muffin recipe that comes together in just minutes and works beautifully for breakfast, snacks, or even dessert.
Why These Banana Muffins Stand Out
- Extra moist thanks to mashed bananas and melted butter
- Sweet and nutty with a golden maple syrup finish
- Made in one bowl — no fancy equipment required
- Versatile: make standard or jumbo muffins
- Freezer-friendly and perfect for meal prep
Whether you’re a beginner baker or a seasoned home cook, this recipe is about to become a favorite in your rotation.
Ingredients (with Metric + Imperial Measurements)
Here’s what you’ll need for about 12–16 standard muffins or 6–8 jumbo muffins:
- 125g (½ cup + 1 tbsp) unsalted butter, melted and slightly cooled
- 140g (⅔ cup, packed) brown sugar, soft and fresh
- 2 large eggs
- 3–4 very ripe bananas, mashed (about 1½ cups mashed banana)
- 10ml (2 tsp) pure vanilla extract
- 200g (1⅔ cups) all-purpose flour
- 10g (2 tsp) baking powder
- 1g (¼ tsp) salt
- 100g (1 cup) crushed walnuts, divided: ¾ cup in batter, ¼ cup on top
- 100ml (⅓ cup + 1 tbsp) maple syrup, to drizzle on top before baking
If you’re loving these banana muffins, don’t miss our Moist Blueberry Muffins or these indulgent Bakery-Style Double Chocolate Muffins. You can also enjoy your banana fix in crepe form with these No-Sugar Banana Crêpes with Maple Syrup.
Step-by-Step Instructions
1. Preheat your oven to 425°F (220°C). A hot start gives muffins a tall rise.
2. Make the wet base: In a large bowl, whisk together the melted butter and brown sugar until smooth. Add the eggs, mashed bananas, and vanilla extract. Whisk again until well combined.
3. Prepare the dry mix: In a separate bowl, stir together the flour, baking powder, and salt.
4. Combine wet and dry: Gently fold the dry ingredients into the wet using a rubber spatula. Stir until just combined — don’t overmix! Fold in ¾ cup of the crushed walnuts.
5. Portion the batter: Grease or line your muffin tin. Divide the batter evenly between 12–16 standard muffin cups or 6–8 jumbo ones. Top each with the remaining walnuts and drizzle maple syrup over each one.
6. Bake:
- For standard muffins, bake at 425°F (220°C) for 5 minutes, then reduce heat to 350°F (175°C) and bake for another 8–11 minutes.
- For jumbo muffins, bake at 425°F (220°C) for 5 minutes, then reduce to 350°F (175°C) and continue baking for 17–25 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
Tips for Perfect Banana Muffins
- Use very ripe bananas: Black-spotted bananas have more sugar and make the best muffins.
- Don’t overmix the batter: Over-stirring activates gluten, leading to dense muffins.
- Drizzle before baking: Maple syrup caramelizes as it bakes, giving a sweet crust.
- Use an ice cream scoop to evenly divide the batter and get bakery-style domes.
Optional Add-Ins and Substitutions
These muffins are flexible. You can mix and match based on what you have on hand:
- No walnuts? Use pecans, hazelnuts, sunflower seeds, or chocolate chips.
- Vegan version: Swap butter for coconut oil and use flax eggs (2 tbsp flax + 6 tbsp water).
- Gluten-free: Use a 1:1 gluten-free baking blend instead of regular flour.
- Extra flavor: Add ½ tsp cinnamon or a pinch of nutmeg for warmth.
How to Store and Freeze Muffins
- Room temperature: Keep in an airtight container for up to 3 days.
- Refrigerator: Store up to 5 days, but reheat slightly before serving.
- Freezer: Wrap individually and freeze up to 3 months. Reheat directly from frozen at 300°F (150°C) for 10–12 minutes.
They thaw beautifully and taste just as fresh as day one.
Serving Suggestions
These banana muffins are delicious on their own, but here are a few ways to elevate them:
- For breakfast: Serve warm with a pat of butter or Greek yogurt and honey.
- For dessert: Slice in half and serve with vanilla ice cream or whipped cream.
- For lunchboxes: Wrap in parchment and pop into school or work bags for a wholesome snack.
FAQ – Banana Muffins with Maple Syrup and Walnuts
Can I leave out the nuts?
Yes! The muffins will still be moist and flavorful without nuts. You can add ½ cup chocolate chips, shredded coconut, or raisins instead.
Why do we use maple syrup on top?
The maple syrup adds a naturally sweet, caramelized finish that melts into the muffin top during baking. It’s a simple step that makes a big difference in flavor and presentation.
Can I make these into banana bread instead?
Absolutely. Pour the batter into a greased 9×5-inch loaf pan. Bake at 350°F (175°C) for 50–60 minutes, or until a toothpick comes out clean.
How do I know when muffins are done?
Gently press the top of a muffin — it should spring back. A toothpick inserted in the center should come out with a few moist crumbs, not wet batter.
A Recipe to Come Back to Again and Again
This is one of those go-to muffin recipes that delivers every time. The bananas keep the crumb ultra moist, while the maple syrup on top creates a sticky-sweet glaze that feels a little luxurious for something so simple. The toasted walnuts add texture and a subtle bitterness that balances the sweetness perfectly.
You can make a big batch on Sunday, freeze half, and enjoy homemade muffins for weeks. Great for kids, great for adults, and especially great with a hot cup of coffee.
More Muffin & Breakfast Recipes to Try
- Moist Blueberry Muffins — soft and packed with juicy berries.
- Bakery-Style Double Chocolate Muffins — rich and fluffy with melty chocolate chips.
- No-Sugar Banana Crêpes with Maple Syrup — naturally sweet and ideal for breakfast.
- Easy Pancakes — light, golden, and perfect with extra maple syrup.
- Ultra-Rich Chocolate Mousse — for a decadent finish to brunch.
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Moist Banana Muffins with Walnuts and Maple Syrup (Easy Recipe)
Ingredients
- 125 g ½ cup + 1 tbsp unsalted butter, melted
- 140 g ⅔ cup, packed brown sugar
- 2 large eggs
- 3 –4 very ripe bananas mashed (about 1½ cups)
- 10 ml 2 tsp vanilla extract
- 200 g 1⅔ cups all-purpose flour
- 10 g 2 tsp baking powder
- 1 g ¼ tsp salt
- 100 g 1 cup crushed walnuts – ¾ in batter, ¼ on top
- 100 ml ⅓ cup + 1 tbsp maple syrup, drizzled on top
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, whisk melted butter and brown sugar. Add eggs, mashed banana, and vanilla.
- In another bowl, combine flour, baking powder, and salt. Stir into wet mixture. Fold in ¾ cup walnuts.
- Grease or line muffin tins. Divide batter among cups. Top with remaining walnuts and maple syrup.
- Bake at 425°F (220°C) for 5 minutes, then reduce oven to 350°F (175°C) and bake: 8–11 minutes more for standard muffins OR 17–25 minutes more for jumbo muffins
- Cool for 5 minutes in pan, then transfer to a wire rack.
Notes
How to Store and Freeze Muffins
- Room temperature: Keep in an airtight container for up to 3 days.
- Refrigerator: Store up to 5 days, but reheat slightly before serving.
- Freezer: Wrap individually and freeze up to 3 months. Reheat directly from frozen at 300°F (150°C) for 10–12 minutes.
