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Banana Nut Muffins

These Banana Nut Muffins are a delightful twist on classic banana bread, featuring moist banana goodness, crunchy walnuts, and a hint of cinnamon spice, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 24 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 5-6 pieces ripe bananas, mashed Choose those with brown spots for the sweetest flavor.
  • 1/2 cup unsalted butter, melted and slightly cooled Use high-quality butter for its creamy richness.
  • 1/4 cup sour cream Full-fat is best for richness.
  • 3 large eggs, at room temperature Helps with even mixing and rise.
  • 2 teaspoons vanilla extract Use pure vanilla for a more robust flavor.
Dry Ingredients
  • 3 cups bread flour Can substitute with all-purpose flour.
  • 1 cup granulated sugar Can reduce for a less sweet muffin.
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon Adjust based on your taste.
  • 1/2 teaspoon kosher salt
Add-ins
  • 2 cups walnuts, chopped, divided Save the remaining walnuts for topping.

Method
 

Preparation
  1. Preheat your oven to 425 degrees F.
  2. Line muffin tins with paper liners or grease them lightly.
  3. In a large mixing bowl, combine the mashed bananas, melted butter, sour cream, eggs, and vanilla extract. Blend until well combined and creamy.
  4. In a separate bowl, whisk together the bread flour, sugar, baking soda, baking powder, cinnamon, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, gently stirring until just combined. A few lumps are okay!
  6. Gently fold in 1 1/2 cups of the chopped walnuts.
  7. Spoon the batter evenly into the muffin cups, filling each about 2/3 full.
  8. Sprinkle the remaining walnuts on top of the batter.
Baking
  1. Bake at 425 degrees F for 5 minutes, then reduce the temperature to 350 degrees F and continue baking for 15-20 minutes, or until a toothpick comes out clean.
  2. Let the muffins cool slightly in the pan before transferring to a wire rack.

Notes

Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to three months.