Banana Nut Muffins
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12-14 muffins
Moist muffins filled with ripe bananas, toasted walnuts, and spices. These banana nut muffins are delicious and great for breakfast on the go.
  • ½ cup vegetable oil
  • ¾ cup light brown sugar
  • 2 large eggs at room temperature
  • ⅓ cup plain Greek yogurt
  • 2 cups mashed bananas (4 medium sized ripe bananas)
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • Pinch of salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon ground nutmeg
  • ½ cup chopped toasted walnuts
  1. Preheat the oven to 425F. Line muffin tins with cupcake liners. If you’re usually silicone liners, you’ll want to lightly grease the inside with vegetable oil.
  2. In a medium mixing bowl, add vegetable oil, brown sugar, and eggs. Whisk until combined. Then add Greek yogurt, mashed bananas, and vanilla extract. Mix until all the ingredients are combined.
  3. In a separate mixing bowl, add flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves. Whisk until all the ingredients are well incorporated.
  4. Add the dry ingredients to the wet ingredients. Mix until all the ingredients are combined and there are no clumps of flours left. Fold in toasted walnuts.
  5. Use a spoon or a measuring cup to distribute the banana nut muffin batter in the cupcake liners. Depending on how you divide your batter, you may end up with 12-14 muffins.
  6. Bake the muffins at 425F for about 5 minutes. The high heat will help the muffins rise. After 5 minutes, lower the heat to 350F. Bake the muffins for about 15 minutes. Remove the muffins from the oven and insert a toothpick through the center. If the toothpick comes out clean, the muffins are ready.
  7. Serve the banana nut muffins warm.
Recipe by Cooking with a Wallflower at