Bakery Style Banana Nut Muffins

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In the past, every time I saw muffins at the store I used to think that my homemade muffins were not tall enough and did not have that nice dome on the top. After many years of baking, I found out the perfect way to make my homemade muffins be as pretty as the store-bought ones and tasting better. No more flat tops!

I’m making banana muffins because I think we all have some brown bananas at home waiting to be used. Don’t throw them away, try this recipe and enjoy these muffins with your family.

-I added chopped walnuts to my batter, but if you don’t like or have nuts, that’s totally fine. If you want to add chocolate chips/chunks, that’s good too!

-When I make banana muffins, I usually use canola oil BUT today I’m using coconut oil. If you don’t have coconut oil just use vegetable/canola oil.

-Also, I’m sweeten my muffins with white granulated sugar BUT today I’m using Monk Fruit because I bought it for a recipe and haven’t used it enough. This sweetener can be a bit expensive so if you don’t have it just use white granulated sugar.

-About the size of the muffins, I prefer to make them in a jumbo muffin pan but you are welcome to use your regular muffins pan.

Here is the pan I use for muffins:

Here is the info of the liners I use for muffins:

Let’s start with the recipe.

Don’t forget to follow me on Instagram: @Pastry_Tales . I just posted the videos of how I make these awesome muffins!

Yield about 8 jumbo muffins or 10 regular size muffis


1 cup mashed bananas . 2 big bananas can make 1 cup or 3 medium size bananas- mash them good.

1/3 cup + 1 tablespoons vegetable/canola/coconut oil

1/2 cup + 2 tablespoons white granulated sugar (I used Monk fruit sweetener)

1 egg, room temperature

1 + 1/4 teaspoon vanilla extract

1 and 1/2 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon salt

2/3- 3/4 cup chopped walnuts or other kind of nut. You can use chocolate chips too! Plus extra to sprinkle on the top.


1.- Preheat oven to 400 F. Line your pan with muffin liners. Set aside.

2.- In a small bowl mix flour, baking soda, salt and cinnamon. Set aside.

3.- In a medium bowl mix mashed bananas, oil, sugar, egg and vanilla. Using a spatula or a whisk mix all of these ingredients very well.

4.- Add dry ingredients into the wet ingredients using a spatula. Do it gently and slowly until you don’t see any leftover flour. Your batter should look lumpy. Do not overmix or your muffins will be like a brick.

5.- Add in nuts, chocolate chips, whatever you want!

6.- Divide your batter evenly into your muffin pan. Sprinkle some extra nuts or chocolate chips on the top. Fill them almost all the way to the top. LET THE MUFFINS REST FOR 5 MINUTES.

It’s important to let your muffins rest for some minutes before baking , this will help them to have a nice dome and height.

7.- Place the pan into the oven and bake for 7 minutes. Then, lower the temperature to 375 F and bake for 12-14 more minutes until a toothpick inserted in the center comes out clean! The tops of your muffins should be light brown too but not dark. Let them cool.

These muffins can keep very well in a airtight container for a few days.


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