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These soft muffins are made with overripe bananas, coconut oil, pure maple syrup, eggs, vanilla, flour, butter, and warm winter spices. They’re tender, lightly sweet, and finished with salty maple butter—truly everything you want in a banana muffin.
Like clockwork, once January rolls around, all I want to bake is banana bread or banana muffins. There’s just something about winter days that makes me crave banana bread—it feels like the perfect sweet treat after a holiday season full of cookies and sugar.
I love my banana bread recipe more than anything, and over the years, I’ve made so many variations. But somehow, I realized I didn’t actually have a classic banana nut muffin recipe. That clearly needed fixing.
I talked it over with my cousins Maggie and Abby, and it was unanimous: banana muffins. Must make them. They also reminded me that I still owe them another recipe I’ve been teasing for a week—so that’s coming very soon.
For now, this is the perfect January banana muffin. Easy to mix, easy to bake, and ideal anytime you’ve got overripe bananas sitting on the counter. Cozy, classic, and absolutely delicious—everything a banana muffin should be.
The Details
Ingredients
- brown bananas
- coconut oil
- maple syrup
- eggs
- vanilla extract
- all-purpose or whole wheat flour – you also do half and half
- cinnamon
- baking soda
- salt
The Add Inns
- chocolate chips or chocolate chunks
- walnuts – or any nut, I love pecans too
Salty Maple Butter
- salted butter
- maple syrup
- vanilla extract
- sea salt
Special Tools
For these muffins, you’ll need a muffin pan and a mixing bowl.
The Steps
Step 1: Prep the Recipe
Line a muffin tin with paper liners and preheat the oven. Get all of your ingredients measured and ready to go—this recipe comes together quickly once you start.
Step 2: Make the Batter
In a large bowl, mash the bananas until smooth. Stir in the coconut oil, maple syrup, eggs, and vanilla until fully combined. This is where everything starts to smell really good.
Add the flour, cinnamon, baking soda, and salt. Gently mix just until combined to keep the muffins soft and tender.
Stir in the chocolate or the walnuts. I usually use one or the other, but you can absolutely do a mix of both if that’s your preference.
Step 3: Bake
Spoon the batter evenly into the prepared muffin cups, filling them almost all the way to the top.
Bake until the muffins are golden and your kitchen smells like banana bread.
Step 4: Make the Salty Maple Butter
Beat all of the butter ingredients together until light, fluffy, and whipped. It should be perfectly salty-sweet and completely irresistible.
Serving
Let the muffins cool for just a few minutes, then enjoy them warm with plenty of salty maple butter slathered on top.
That’s it. Each muffin is soft, moist, and filled with either melty chocolate or nutty walnuts—or both. I usually bake one batch with nuts and one with chocolate, and they always disappear fast once the butter comes out.
If you warm them up before serving, they’re extra cozy and completely irresistible.
Looking for other yummy bakery items?? Here are my favorites:
Giant Double Blueberry Muffin Cookies
Cream Cheese Swirled Cinnamon Carrot Cake Muffins
Baked Blueberry Cinnamon Sugar Doughnuts
Chocolate Chunk Chai Banana Muffins
Chocolate Chunk Rye Banana Bread
Easy Chocolate Cinnamon Crunch Knots
Lastly, if you make these Maple Banana Nut Muffins, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you guys and always do my best to respond to every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Maple Banana Nut Muffins
Servings: 12 muffins
Calories Per Serving: 331 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 medium overly ripe bananas, mashed (1 1/4 cup mashed)
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 2 eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups whole wheat pastry flour, or all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup semi-sweet or dark chocolate chunks
- 1 cup walnuts, chopped
Salty Maple Butter
- 1 stick (1/2 cup) salted butter, at room temperature
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- flaky sea salt
Instructions
- 1. Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.2. In a bowl, mix the mashed bananas, coconut oil, maple syrup, eggs, and vanilla. Add the flour, baking soda, cinnamon, and salt, mixing until just combined. Stir in the chocolate or walnuts.3. Divide the batter evenly among the muffin cups. Bake for 18–20 minutes, until set.4. Beat all Salty Maple Butter ingredients together until light and whipped. Serve with the warm muffins.
This post was originally published on January 16, 2026
Unfortunately mine turned out with very flat tops like yours, and mediocre flavor. Disappointing
Sorry to hear this, Ashley. Thanks for trying the muffins and sharing your feedback!
Why are these so flat? How do I get them to have muffin tops?
Hi Ann,
Did you try the recipe and have issues? These are not flat and should be nice and round:) I hope you love these muffins!
wanted to love these more than I did. The flavor was good and the banana definitely comes through, but the muffins turned out much denser than I expected and almost a little gummy in the middle. They weren’t very sweet, which could be fine for breakfast, but they didn’t have that cozy banana nut muffin feel I was hoping for. Mine also didn’t rise much and stayed pretty flat.
Hi Tori,
Thanks for trying these muffins and sharing your feedback, sorry to hear they were not enjoyed!
These are delicious and not too sweet! I used the walnuts and dark chocolate chunks. They are great plain but the salted maple butter on a warm muffin really puts them over the top!
Hi Jennifer,
Awesome!! Thanks a lot for making this recipe and your notes, so glad it was enjoyed!
Have a great Sunday!☃️
No sugar? Are these savory?
Hi Anna,
The sweetness comes from the bananas and maple syrup:) Please let me know if you have any other questions!
I don’t understand how you say you create recipes at sea level when you live at elevation, but then you also say not to adjust for elevation. I’m so confused and I don’t want my muffins to turn out flat like yours, I would like a dome shape. Can you clarify instead of just “follow the recipe as written” – when you’re at higher elevation and I’m not? before I attempt this recipe? Thank you! Can’t wait to make!!
Hey Erin! Have you given the recipe a try? I do think they will workout nicely for you!
I’m sorry I don’t have any suggestions!
Happy Sunday and I do hope these end up being perfect for you!
I know you cook at altitude in CO so how do I adjust these for sea level? Thank you!!
Hi Wren,
No adjustments are needed, you can follow the recipe as written.
I hope you love these muffins!
Sounds good! I would like my muffins to have a bit more of a dome top instead of the flat tops like yours, do you have any suggestions? Thank you!
Hey Anna,
If you follow the recipe they should round out into a dome without any issues.
Let me know how it goes and I hope you love the muffin!
Have a great Sunday!
What makes these “tender” I am confused. How is a muffin tender? 🙂
Hi Aluce,
The muffins are soft and easy to chew, making them tender:) I hope you love this recipe!
Do you have any suggestions for getting the muffins to have a dome top instead of a flat one?
Hey Erika,
If you follow the recipe they should round out into a dome without any issues.
Let me know if you give this recipe a try, I hope you love it!
Have a great Sunday!
Can I use vegetable oil in place of coconut?
Hi Katie,
Sure, that will be just fine for you to do. I hope you love these muffins, have a great weekend!
Could you sub honey for the maple syrup?
Yes, that will work for you:)
Can it be done with almond flour or another type of flour?
Hi Lucia,
I would recommend a gluten free flour blend for best results. Let me know if you give this recipe a try, I hope you love it!
Hi Tieghan – I always love your recipes and can’t at wait to make these with some ripe bananas this weekend! Have you ever tried the technique of putting the muffins in at 425 then immediately turning the heat down to 350? The temperature difference is supposed to help the muffins rise sky high.
Thanks so much, Greg!! I’ve not tried that, but I will keep that in mind for next time:) I hope you love these muffins!
Have a great weekend!
Just baked a batch with walnuts. So good! I did not make the butter. Took me back to my childhood love of the mini ones from the grocery store.
Hey Anne,
Love to hear this! Thanks for giving this recipe a go, so glad it was enjoyed!
Have a great weekend!☃️
What is the nutritional information for these muffins?
Hi Bob,
So sorry, I do not have that information at this time, just the estimated calorie count. Please let me know if I can help in any other way!