These over-sized 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 flavor is the banana nut flavor (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 breakfast. I had a hard time eating just one!
Today’s Freebie!
Equipment and Supplies for Jumbo Banana Walnut Muffins
Large mixing bowl
Spoon or mixer (I LOVE my OXO hand mixer! It has a spotlight!)
Ingredients for Jumbo Banana Walnut Muffins
- Oil
- Eggs
- Flour
- Sugar
- Baking Powder
- Baking Soda
- Salt
- Buttermilk
- Walnuts
- Bananas
- Vanilla
How to make Jumbo Banana Walnut Muffins
- First, decide if you want to exercise your arm (i.e. stir by hand), or if you want to use a mixer.
- Add your oil and sugar to a large bowl and beat together.
- Then blend in your eggs and 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 3/4 of the way full and bake 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 top (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.
Read the recipe below for specific ingredient amounts and instructions. Be sure to pin this for later!
Today’s Freebie!

These over-sized Banana Walnut Muffins are bursting with flavor and are perfect for breakfast or brunch.
- 1/2 cup vegetable oil
- 3/4 cup sugar
- 2 eggs, beaten
- 2 bananas, mashed
- 2 cups 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.
In a large mixing bowl, beat sugar and oil.
Add the eggs and bananas and mix well.
Add 1 cup of the flour, along with the baking powder, baking soda, and salt and mix well.
Add 2 tablespoons of the buttermilk and blend.
Add the remaining 1 cup of flour and mix well.
Add the final 2 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.
Want more great breakfast ideas? Visit my Breakfast Time section for recipes like Chocolate Chip Toffee Scones, Whole Wheat Waffles, and Overnight Blueberry Breakfast Bake.
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YUM! These muffins looks delicious and so easy to make! Such a great idea for a sweet breakfast ♥
Oh my!! My kids will love these!!! I am going to give them a whirl this weekend!
Bananas and walnuts! Perfect combination and perfect breakfast muffin!
My family can never get enough banana muffins! I have forgotten all about jumbo muffin pans! I need to get some right away!
I love a good muffin in the morning, and even though I can’t eat these (banana allergy–boo!), I know my husband and daughter would ADORE them!
I made these this week, only to substitute the buttermilk for milk with lemon juice and omitted the walnut because of the grand kids. I did double the recipe and baked at 375 adding a little streusel topping. These are amazing so very moist! Thank you for sharing! Love this recipe!
I accidentally forgot the buttermilk but added some pomegranate arils so maybe they forgave my error. I went down to regular and made 12 at the temperature noted and they rose beautifully. I did add the chopped walnuts–my eaters love them. I did a bit of cinnamon sugar on top for color and sprinkled some holiday sugar and pearl sugar on top of that. Looked very pretty. I think this one is a keeper! Thanks. I’ll remember the buttermilk next time. HA
Wow! I bet these were beautiful with the pomegranate!
These are really good. I specifically looked up a recipe to use up some large muffin liners and now I’ll need to buy more because these are delicious!!!
Thank you Carroll!
I added some cinnamon, my husband loves them ! Thanks!
Ooh, I love the addition of cinnamon! That sounds amazing!
I used my bread machine to mix the dough. Just put in all the liquid first.