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Banana Nut Muffins

These fluffy and flavorful Banana Nut Muffins, made with ripe bananas and crunchy walnuts, are a comforting hug packed with nostalgia and perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 18 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 175
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2.5 cups 5-6 ripe bananas (mashed) The riper, the better! Choose bananas with brown spots for maximum sweetness.
  • 1/2 cup unsalted butter (melted and slightly cooled) Use unsalted for better control over flavor.
  • 1/4 cup sour cream Adds moisture and a slight tang.
  • 3 large eggs (room temperature) Ensures a well-mixed batter.
  • 2 teaspoons vanilla extract Opt for pure vanilla extract for the best flavor.
Dry Ingredients
  • 3 cups bread flour Gives the muffins a delightful chewiness.
  • 1 cup granulated sugar Just the right amount of sweetness.
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon Adds warmth.
  • 1/2 teaspoon kosher salt Balances the sweetness.
Mix-ins
  • 2 cups walnuts, chopped (divided) Use good quality walnuts for the best crunch.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and line muffin tins with paper liners.
Mix Wet Ingredients
  1. In a mixing bowl, combine the mashed bananas, melted butter, sour cream, eggs, and vanilla extract. Mix until well combined.
Combine Dry Ingredients
  1. In another bowl, whisk together the bread flour, sugar, baking soda, baking powder, cinnamon, and salt.
Combine and Add Walnuts
  1. Gradually stir the dry ingredients into the wet ingredients until just combined. Gently fold in 1 1/2 cups of the chopped walnuts.
Bake
  1. Divide the batter between the muffin cups, topping each with reserved walnuts. Bake for 5 minutes at 425°F, then reduce temperature to 350°F (175°C) and bake for another 15-20 minutes.
Cool and Serve
  1. Let the muffins cool in the tin for a couple of minutes, then transfer them to a wire rack.

Notes

These muffins can be frozen for up to 3 months. They are best enjoyed fresh but can be stored at room temperature in an airtight container for up to 3 days.