Bakery Style Banana Nut Muffins

5 from 11 reviews


  • 3 cups AP flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch of Kosher salt
  • 2 teaspoons Saigon cinnamon
  • 10 tablespoons unsalted butter, softened
  • 1 cup dark brown sugar
  • 3/4 cup white sugar
  • 1 tablespoon pure vanilla
  • 2 large bananas
  • 2 large eggs
  • 1 ½ cups Greek yogurt
  • 3/4 cup toasted walnuts, chopped

For the Topping:

  • Banana slices
  • Turbinado sugar


  • Preheat oven to 350 degrees F.
  • Line a jumbo muffin tray with parchment paper or muffin cups.
  • In the bowl of your stand mixer, beat butter and sugars until well combined. Add eggs and vanilla then beat until whipped. Add bananas and yogurt, beat again until well combined.
  • Add the flour, baking powder, baking soda, salt, and cinnamon. Stir to combine,
  • Fold in the toasted walnuts. Fill the prepared muffin tins. Top each with banana slices and turbinado sugar, if desired.
  • Bake for 25-30 minutes or until the cake tester comes out clean.
  • Let cool on a wire rack before serving.

Keywords: breakfast, muffins, quick bread, banana bread, banana nut muffins

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