Hey everyone! Today we’re making a little classic recipe for High-Altitude Banana Muffins stuffed with chopped walnuts, and it’s the perfect thing for the weekend! Not to mention those bananas wasting away on your counter.

High-Altitude Banana Muffins

This is just one of those things that is so easy to make, super yummy, and it’s a quick little treat to make. Let’s get to it!

Quick side note for my upcoming book!

How to Make High-Altitude Banana Muffins

This recipe comes together really similarly to any banana bread that you’re used to making, and it’s another recipe that you can mix entirely by hand. We’re starting out by whisking together some melted butter and sugar until well combined. Add in your eggs, vanilla extract, and finally your mashed banana.

High Altitude Banana Muffin Recipe
Best High Altitude Banana Muffins

I like to just measure the mashed banana because bananas are not always the same size. In general, this recipe should take 3-4 over-ripe bananas, but measuring it makes sure you get it just right! And finally, we’re stirring in the dry ingredients along with the walnuts!

High Altitude Banana Muffins

You want to fill your muffin tin cups pretty full here- it helps to ensure that you get nicely domed muffins! There should be enough for 12 very full muffin cups here. I like to top these with a generous dusting of sugar on top before baking, but it’s lovely with or without it!

Perfect High Altitude Banana Muffins

And that’s it! Off to the oven for an easy little bake, and you’ve got a dozen super yummy banana muffins!

Tips & Tricks for High-Altitude Banana Muffins

These are super easy to make, but here are my tips and tricks!

  • Measure the bananas to make sure you have just the right amount! If you end up with smaller bananas, you may end up with dry muffins, so it’s best to just measure.
  • The sugar topping gives the muffins a crunchy top which I love. It’s definitely optional, but super yummy. You can also use coarse sugar instead, or they’re great without either.
  • Use any nuts that you prefer, or leave them out all together. I love the classic chopped walnuts here, but chopped pecans, almonds, or pistachios would be great! Or even chocolate chips!
  • Fill the muffin cups almost to the top. It might seem like there’s too much batter here, but you want to actually fill the muffin cups almost entirely before baking. This will help the muffins get a big dome while they bake.
  • I’m at about 5,000 ft above sea level, and I find that most people who live between 3,000 ft and 7,000 ft do not need to make any adjustments to my recipes.

Hope you guys enjoy this one!

Super Easy High Altitude Banana Muffins
High-Altitude Banana Muffins
4.8 from 5 votes

High-Altitude Banana Muffins

Servings 12 muffins


  • 3/4 cup sugar plus more for dusting
  • 6 tbs. Melted butter
  • 2 eggs
  • 1 tbs. vanilla extract
  • 1 3/4 cups mashed bananas about 3 large over-ripe bananas
  • 2 cups flour
  • 3/4 tsp. baking soda
  • 1 tsp. salt
  • 1/2 tsp. cinnamon
  • 3/4 cup chopped walnuts


  1. Preheat your oven to 375 degrees, and line a 12 cup muffin tin with paper liners. In a large bowl, beat together the sugar and butter until combined. Beat in the eggs, vanilla, and mashed banana and mix until combined.
  2. In a medium bowl, stir together the flour, baking soda, salt, and cinnamon. Add in the dry ingredients along with the chopped walnuts until no dry pockets remain. Let the batter rest for 20 minutes at room temperature. Then even divide the batter in your muffin tins, and sprinkle the tops with sugar. Bake for 15-20 minutes, or until a toothpick comes out clean. The tops should be lightly golden and puffed up.


  1. Susan V Thomas

    September 17, 2021 at 1:09 pm

    5 stars
    These muffins are terrific. Thanks for providing dependable recipes that always work! We live just above 5000 ft n Northern Nevada and I struggled with baking before I found your blog and book.

  2. Deb

    September 22, 2021 at 5:19 pm

    4 stars
    Not sure if it was me or??? They were a tad dry. I might have over baked them but I didn’t think so. I’m at 6700’ which might have done it. They were tasty. I was expecting texture more like banana nut bread. I put a dab of Nutella in the center and that was a nice touch.

  3. Carol Gordon

    October 9, 2021 at 6:25 pm

    I’m baking in Colorado at 10,000 feet! These muffins came out perfect – good rise, moist and delicious! I added some mini chocolate chips and baked them for 25 minutes but otherwise kept to the recipe. I never thought to let the dough rest before baking but it might have made a difference. I’m going to try this for some other quick breads and see if it helps. This recipe is a keeper!

    • Dough-Eyed

      October 10, 2021 at 2:31 pm

      So glad to hear you loved them!!

    • Karen

      August 27, 2022 at 3:23 pm

      Do you have a recipe for fresh ground wheat bread? I’m at 10000 feet and need a good bread recipe.

      • Dough-Eyed

        August 30, 2022 at 9:06 am

        Hi there- I don't have a lot of experience with fresh ground flours, but in general, for wheat breads I like to do about 1/3 of the flour as wheat flour, and 2/3 of the flour as all purpose. You can definitely experiment with this, but usually that gives you a good balance of flavor and texture! I do have many bread recipes on my site but not one specifically for wheat bread. You can find my most popular bread recipe here: https://www.dougheyed.com/high-altitude-sandwich-bread/

  4. MtnGirl

    November 28, 2021 at 5:37 pm

    5 stars
    My daughter and I just made these today. They turned out so delicious! Thank you for sharing this recipe. It's a keeper!

    • Dough-Eyed

      December 1, 2021 at 4:40 pm

      Yay so glad to hear it! We love these ones in our house!

  5. Jessica

    January 5, 2022 at 9:27 am

    5 stars
    These were great! I live at 5,000 ft and they came out perfect. Only thing is this recipe made 19 instead of 12 for me! Half this one if you’re cooking for few people and don’t want to freeze a whole dozen.
    @Deb, to counteract dryness if you make these again, try substituting some of the butter w vegetable oil. Generally speaking butter has better flavor but oil holds moisture better in baked goods. I used 2T butter and 4T oil.
    I also added cinnamon chips. Yum. Thanks Nicole.

    • Dough-Eyed

      January 14, 2022 at 6:40 pm

      Glad to hear you liked them!!

  6. Lindsay

    January 21, 2022 at 9:19 am

    Delicious! They came out great as mini muffins.

    • Dough-Eyed

      January 21, 2022 at 2:11 pm

      Nice, that's awesome! Glad you enjoyed them!

  7. Jacynthe Boucher Curtis

    May 1, 2022 at 7:16 pm

    5 stars
    Followed the recipe to the letter and they came out great! Altitude 7200. I had to bake them 25 minutes and they were a good rise. Tasted great!
    Thanks for sharing this recipe!

    • Dough-Eyed

      May 7, 2022 at 4:06 pm

      yay! So glad you like them!!


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