Carrie’s Experimental Kitchen

Jumbo Banana Walnut Muffins



These Jumbo Banana Walnut Muffins make a great on the go breakfast or afternoon snack.

Jumbo Banana Walnut Muffins | Carrie's Experimental Kitchen #muffins #bananas #vegetarian

This recipe for Jumbo Banana Walnut Muffins has stood the test of time. I love it because it’s one of those recipes that you can throw all of the ingredients into one bowl and mix together and it comes out perfectly every time. I especially like when that happens when making baked goods as I’m not big on measuring everything to the “n” th degree.

If the dough looks a little too thick, add some water to thin it out. If the dough is a little too thin, add a little more flour. I promise you it will be fine. My daughters (now 18 and 13) started making this recipe on their own when they were still in elementary school so if they can do it, you can too. 🙂

Jumbo Banana Walnut Muffin

I generally make this recipe as a bread or regular size muffin, but the kids would devour them so quickly and generally eat 2-3 at one sitting that I wanted to make something a little larger in size. I also substitute mini chocolate chips for the walnuts as they like that version better, but I prefer the nuts. ~ Enjoy!

Sign up for my weekly newsletter to get the latest recipes and receive a FREE eBook! 

0 from 0 votes
Jumbo Banana Walnut Muffin
Jumbo Banana Walnut Muffins
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Course: Breakfast, Dessert
Servings: 6 Muffins
Calories: 596 kcal
Author: Carrie's Experimental Kitchen
  • 2 c . All Purpose Flour
  • 1 tsp . Baking Soda
  • ½ tsp . Salt
  • 3 Ripe Bananas mashed
  • 2 tbsp . Milk
  • ½ c . Oil use a lighter oil not EVOO; I used Safflower
  • 1 c . Granulated Sugar
  • 1 Large Egg
  • ¾ c . Chopped Walnuts divided
  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine the flour, baking soda and salt; mix well.
  3. Add the bananas, milk, oil, sugar, egg and ½ c. of the walnuts; mix well.
  4. Line a jumbo muffin tin with cupcake liners and fill the batter to the top of the liner. Top the batter with the remaining ¼ c. of walnuts and bake for 30 minutes or until the top springs back when touched or a toothpick comes out clean when inserted into the middle.


Connect with me on Social Media

Facebook | Twitter | Pinterest | Instagram

Related Recipes

Whole Wheat Apple Walnut Muffin Tops

Whole Wheat Apple Walnut Muffin Tops

Lemon Pecan Muffins

Lemon Pecan Muffins

Chocolate Chip Pumpkin Muffins

chocolate chip pumpin muffins

Triple Chocolate Zucchini Muffins

Triple Chocolate Zucchini Muffins

Low Fat Blueberry Muffins

Low Fat Blueberry Muffins

Chocolate Peanut Butter Banana Muffins

Chocolate Peanut Butter Banana Muffins

What is YOUR favorite type of muffin? 



  1. Sonali- The Foodie Physician
    January 12, 2015 at 9:53 am - Reply

    It looks like we’ve both had muffins on the mind! These look awesome and your triple chocolate zucchini muffins really caught my eye too!

  2. 20 Breakfast Muffin Recipe Ideas - Frugality Gal
    November 3, 2016 at 9:03 am - Reply

    […] Jumbo Banana Walnut Muffins via Carrie’s Experimental Kitchen […]

  3. Stacey
    January 29, 2018 at 2:43 pm - Reply

    Can I use pecans instead of walnuts?

  4. Star Chef
    March 2, 2018 at 9:06 am - Reply

    Awesome Recipe!!! Tastes great!!!!

  5. Jessica
    September 6, 2018 at 3:38 pm - Reply

    Have you ever made these with self rising flour?

Translate »