Jumbo Banana Nut Muffins

If you're looking for a tasty and wholesome breakfast or snack, look no further than applesauce banana muffins. These delicious treats are super easy to make and packed with nutrients that will keep you fueled throughout the day.

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In this blog post, we will explore the benefits of banana walnut muffins and provide a simple jumbo banana muffins recipe you can try at home.

jumbo bakery style banana muffins

Benefits Of Bananas In These Eggless Banana Walnut Muffins

Bananas are an excellent source of fiber, potassium, and vitamin C, all essential for a healthy diet. They are also rich in antioxidants, which can help protect your body against oxidative stress and reduce your risk of chronic diseases like heart disease, diabetes, and cancer. 

Benefits Of Walnuts In These Eggless Banana Walnut Muffins

Walnuts are also a nutritional powerhouse, containing high omega-3 fatty acids, protein, and fiber levels. In addition, they are known to support heart health and brain function and reduce inflammation in the body.

When these two ingredients are combined in these Jumbo banana muffins, these two ingredients create a delicious and nutritious snack that can be enjoyed any time of day. 

Banana walnut muffins are also a great way to use up overripe bananas that might otherwise go to waste.

Recipe for Jumbo Banana Walnut Muffins

Be sure to check out the full recipe card at the bottom of the post for the full measurements and instructions.

ingredients for banana muffins

Ingredients For Applesauce Banana Muffins

  • Bananas, the riper the better
  • Chopped walnuts
  • Unsweetened applesauce, which is used instead of eggs
  • Brown sugar, I use organic brown sugar
  • Sugar, I use organic sugar
  • Vanilla extract
  • Baking powder
  • Flour, I use unbleached flour
  • Butter, I used plant-based vegan butter

How To Make Jumbo Bakery Style Banana Muffins

Start out by preheating your oven to 350 degrees F (175 degrees C) while you move on to prepare your muffin batter. 

You can use a greased muffin tin, lined muffin tin, or a silicone muffin pan. 

I personally prefer my silicone baking pans.

In a large mixing bowl, mash the bananas with a fork or potato masher until they are smooth. I used a potato masher so that there are little chunks of banana left that are a nice surprise when you bite into the muffins.

Add the applesauce, brown sugar, sugar, baking powder, flour, butter, and vanilla extract to the bowl and mix generously with a spoon.

Add in the chopped walnuts and pour the batter into a muffin tin, filling each cup about 2/3 full.

ice cream scooper for muffins

I personally like to use an ice cream scooper for this part.

Bake the muffins for  30-35 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

It will be hard, but let the muffins cool for a few minutes before removing them from the tin and serving.


Faq icon

FAQs about Jumbo Banana Muffins

The way that I make them with plant-based butter, yes, they are. If you use regular butter, they are not.

These can be made gluten-free by substituting a gluten-free flour blend for the flour. 

Additionally, you may need to adjust the amount of butter or banana used in the recipe, as gluten-free flour tends to absorb more moisture than regular flour. 

Gluten-free muffin recipes also usually require the addition of xanthan gum, which helps to bind the ingredients together and gives the muffins a more traditional texture. So, if you want to make gluten-free banana walnut muffins, you should look for a gluten-free flour blend that contains xanthan gum or add it separately to the recipe.

Banana nut muffins do not need to be refrigerated if they are going to be consumed within a day or two.

However, if you plan to keep them for longer than that, it's best to store them in the refrigerator to prevent them from spoiling. When storing banana nut muffins in the refrigerator, place them in an airtight container or wrap them tightly in plastic wrap to prevent them from drying out or absorbing any odors from the fridge.

Before serving, you can warm them up in the oven or microwave to restore their texture and flavor.

Yes, banana nut muffins can be frozen for later use. To freeze banana nut muffins, allow them to cool completely to room temperature. Then, place them in an airtight container or a zip-top freezer bag and label it with the date. Muffins can be stored in the freezer for up to 3 months.

When you're ready to eat the muffins, remove them from the freezer and let them thaw at room temperature for about 30 minutes. Alternatively, you can reheat them in the oven or microwave.

To reheat in the oven, wrap them in foil and bake at 350°F (175°C) for about 10-15 minutes. To reheat in the microwave, place the muffin on a microwave-safe plate and heat on high for 20-30 seconds.

The muffins may become slightly moist after thawing, but their flavor and texture should remain intact.

Small batch banana muffins

How To Make These As Small Batch Banana Muffins

To make a smaller batch of these banana nut muffins, you can easily modify the ingredient measurements. 

Here's how to make a small batch of banana nut muffins:
  • 2 ripe bananas
  • 1/4 cup chopped walnuts
  • 1/4 cup unsweetened applesauce
  • 2 tbsp brown sugar
  • 1/4 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 1/2 tbsp baking powder
  • 1 ¼ cup all-purpose flour
  • 2 tbsp butter

Banana walnut muffins are a delicious and nutritious snack that can be enjoyed any time of day. With their high fiber, potassium, and antioxidant content, they are a great choice for anyone looking to maintain a healthy diet.

jumbo banana nut muffin
jumbo banana nut muffins

Jumbo Banana Nut Muffins

Yield: 12
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Looking for a healthier muffin option? Try these delicious applesauce banana muffins. Moist and flavorful, perfect for breakfast or a snack on the go.


  • 3 ripe bananas
  • 1/2 cup chopped walnuts
  • 1/2 cup unsweetened applesauce
  • 1/3 cup brown sugar
  • ½ cup sugar
  • 1 tsp vanilla extract
  • 1 tbsp baking powder
  • 2 cups flour
  • ¼ cup butter


  1. Preheat your oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper liners.
  2. In a large mixing bowl, mash the bananas with a fork or potato masher until they are smooth.
  3. Add the chopped walnuts, applesauce, honey, egg, and vanilla extract to the bowl and mix well.
  4. In a separate bowl, whisk together the baking soda, salt, and whole wheat flour.
  5. Add the dry ingredients to the wet ingredients and mix until just combined.
  6. Pour the batter into the muffin tin, filling each cup about 2/3 full.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool for a few minutes before removing them from the tin and serving.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 226Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 10mgSodium: 155mgCarbohydrates: 38gFiber: 2gSugar: 18gProtein: 3g

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