Banana and walnut muffins

Enjoy this banana and walnut muffins recipe from Sealy UK and Rhiannon Lambert.

Banana and walnut muffins Image credit: Rhiannon Lambert for Sealy UK
Brought to you by Rhiannon Lambert for Sealy UK

These banana and walnut muffins are full of yummy walnuts which are a good source of tryptophan, the amino acid that helps make serotonin and melatonin and may support you with getting a better night’s sleep.

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  • 3 over-ripe bananas, peeled
  • 120 g plain flour
  • 120 g plain wholemeal flour or buckwheat flour
  • 1 tsp cinnamon
  • 2 free-range eggs
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp vanilla extract
  • 60 g chopped walnuts, plus extra to sprinkle on top
  • 120 ml melted coconut oil or butter
  • 120 ml maple syrup or honey
  • 2 tbsp oats, to sprinkle
  • 1 tbsp brown sugar, to sprinkle


Preheat the oven to 180oC/Gas Mark 4. Line a 12-hole muffin tin with paper cases.
In a large bowl, mash the 3 bananas. Whisk in the eggs, vanilla, maple syrup and coconut oil (or butter) until smooth.
In another bowl, mix together the flours, baking powder, bicarbonate of soda and cinnamon.
Fold the wet ingredients into the dry ingredients until combined. Stir in the walnuts. Fill each muffin case two- thirds of the way up. Sprinkle some oats, brown sugar and walnuts on top.
Bake for 12-15 minutes, until a toothpick inserted comes out clean.
Allow to cool in the tin for 5 minutes, then remove and either serve warm, or allow to cool completely.
Last updated 9 months ago

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