Next Post
This post may contain affiliate links, please see our privacy policy for details.
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
These are amazing!!!!!! I baked them for 19 minutes and followed the recipe perfectly.. these will definitely be on rotation!
Hey Nancy,
Thanks for giving this recipe a whirl, I’m so glad it turned out nicely! Stay warm!
The muffins came out really flat and lacked any real banana-nut flavor — more like soggy banana squares than fluffy muffins. The salty maple butter felt unnecessary and just made it overly sweet without improving the texture. I expected something more classic and balanced, but this recipe missed the mark for me.
Hi Tanner,
Thanks for trying these muffins and your comment, so sorry to hear they were not enjoyed. Have a great week!
These were a bit disappointing
Hi Belinda,
Thanks for trying these muffins, sorry to hear you didn’t love them. If there is anything that I can help with, please let me know!
These were not everything I wanted in a banana muffin unfortunately!
Hey Rita,
Thanks for trying these muffins and your comment, sorry to hear you didn’t love them!
Delish! Made with 5 bananas bc I had them and my entire family loves them!
Hey Amy,
Wonderful! I appreciate you trying this recipe and your feedback, so glad to hear it was enjoyed!
Have a great weekend!
Y’all-these are seriously GOOD! I skipped the chocolate chips, seemed like gilding the lily. And, maybe making these too sweet for my taste. So now just sitting here waiting for the snow to begin & eating my muffins. Thanks Tieghan!
Thanks so much, Dale! Love to hear these muffins were enjoyed, I appreciate you making them!
Turned out AMAZING!! I’m really not sure how this doesn’t have raving reviews. That you for posting recipes for our family to enjoy! A new staple for us!
Thanks so much, Lauren:) I appreciate you trying these muffins and sharing your feedback! So glad they were a hit with your family!
Not much flavor and did not turn out like a traditional muffin
Hi Annabelle,
Thanks for trying this muffin and sharing your feedback, sorry to hear it was not enjoyed. Have a great weekend!
I’m eating one of these muffins right now, straight out of the oven. It’s delicious. I used canola oil instead of coconut and added a few tablespoons of sugar to the bananas because they weren’t quite as ripe as I would prefer. I used chocolate chips and walnuts and a bourbon maple syrup. Divine. I wouldn’t expect a big dome because they are banana muffins and leavened with baking soda instead of powder. I’m a big fan! 💗
Hey Kim,
Happy Friday! I’m so glad to hear you enjoyed this recipe, thanks a lot for making it!
My muffins did not rise properly and they turned out like yours did very flat. Do you have any recommendations?
Hi Brenda,
So sorry, I do not have any recommendations here. Thanks for trying the muffins.