These giant Banana Walnut Muffins are bursting with flavor and are perfect for breakfast or brunch. No worries if you don’t have jumbo muffin tins! You can make regular-sized muffins as well.
Have you ever gotten the huge muffins from Costco? They are amazing and delicious. That’s probably because they really should be called “small cakes.” Because let’s be honest. That’s what they are.
My favorite kind are the banana nut muffins (always and forever!) I set out to make my own jumbo banana nut muffins at home, and I must say, they were a smashing success! So moist and full of flavor. Perfect for a delicious breakfast. I had a hard time eating just one!
Equipment and Supplies for Jumbo Banana Walnut Muffins
Large mixing bowl
Wooden spoon or electric mixer (I LOVE my OXO hand mixer! It has a spotlight!)
Ingredients for Jumbo Banana Walnut Muffins
- Baking Powder
- Baking Soda
- Overripe Bananas (mashed)
- Vanilla extract
How to make Jumbo Banana Walnut Muffins
- First, decide if you want to exercise your arm (i.e. stir by hand with a wooden spoon or wire whisk), or if you want to use an electric mixer.
- Add your oil and sugar to a large bowl or stand mixer and beat together.
- Then blend in your eggs and mashed bananas.
- Add in part of the flour along with your baking powder, baking soda, and salt. Blend.
- Add in half of the buttermilk and blend.
- Add the rest of the flour and stir.
- Add the rest of the buttermilk and vanilla and blend.
- Stir in the walnuts.
- Fill your muffin cups or cupcake liners 3/4 of the way full and bake in your preheated oven at 350 degrees F. for 25-30 minutes.
Tips for making Jumbo Banana Walnut Muffins
- If you don’t have a jumbo pan or liners, you can make regular-sized muffins. Just reduce the baking time to 15-20 minutes, until a toothpick placed in the center comes out clean.
- This recipe only calls for 1/4 of buttermilk. If you don’t have buttermilk, you can mix 1/4 cup regular milk with 1/4 tsp. vinegar or lemon juice and let it sit for about five minutes.
- My family doesn’t like walnuts, so I just added them on tops of the muffins (so they could easily pick them off). If you do this, you may need to increase your baking time by 1-2 minutes so that the tops get cooked.
Extra Ingredients and Add-ins for Big Banana Nut Muffins
The great thing about this banana nut muffin recipe is that it is so adaptable! Here are some ideas of ingredient swaps and add-ins you can make:
- Instead of walnuts, use any of your favorite nuts, like macadamia nuts or cashews.
- Add in some chocolate chips if you love chocolate with your banana muffins!
- Instead of using oil (like canola oil), you can swap this out with melted butter or melted coconut oil.
- Use half all-purpose flour and half whole wheat flour.
- Use frozen bananas. (You can freeze spotty bananas for later use. Just thaw and mash before adding to recipes).
What to Do With Ripe Bananas
I’ve written a whole post of 99 recipes for ripe bananas! Make sure you check it out!
Read the recipe below for specific ingredient amounts and instructions. Be sure to pin this for later!
- 1/2 cup vegetable oil
- 3/4 cup sugar
- 2 eggs, beaten
- 2 bananas, mashed
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup buttermilk
- 1/2 cup walnuts, chopped
- 1 teaspoon vanilla
- Preheat your oven to 350 degrees F.
- Beat sugar and oil together in a large mixing bowl.
- Add the beaten eggs and mashed bananas and mix well.
- Add one cup of the flour, along with the baking powder, baking soda, and salt, and mix well.
- Add two tablespoons of the buttermilk and blend.
- Add the remaining one cup of flour and mix well.
- Add the final two tablespoons of buttermilk along with the vanilla and blend.
- Stir in the chopped walnuts
- Put muffin liners into muffin pan. Spoon batter into the cups, filling about 3/4 to the top. (I like to use a large cookie scoop so I can evenly distribute the batter).
- Bake for 25-30 minutes, or until a toothpick placed in the center comes out clean or with just a few crumbs.