Go Back
Email Link
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from
6
votes
Banana Nut Muffins
Banana Nut Muffins
are easy-to-make breakfast treats with a sweet moist crumb. A hint of cinnamon and crunchy walnuts add the perfect touch to a classic banana muffin.
Prep Time
15
minutes
mins
Cook Time
18
minutes
mins
Total Time
33
minutes
mins
Course:
Muffins
Cuisine:
American
Keyword:
banana nut muffins recipe, banana walnut muffins
Servings:
36
muffins
Author:
Aimee
Ingredients
1
cup
unsalted butter
softened
2
cups
granulated sugar
4
large eggs
2
teaspoons
vanilla extract
4
ripe bananas
about 2 cups mashed
3
cups
all-purpose flour
2
teaspoon
baking soda
1
teaspoon
kosher salt
1
teaspoon
cinnamon
1
cup
sour cream
1 ¼
cup
chopped walnuts
divided
Instructions
Preheat oven to 350℉. Line regular sized muffin tin with paper liners or spray with baking spray. Set aside.
In a large mixing bowl, beat butter and sugar until fluffy. Add in eggs and vanilla and beat until well combined.
Add in bananas. Mix until creamy. Add in flour, baking soda, salt, and cinnamon. Stir just until combined. Fold in the sour cream until blended.
Fold in 1 cup chopped walnuts.
Using a medium sized cookie scoop, fill each well about 2/3rds full. Top each muffin with a few additional chopped walnuts.
Bake for 18-20 minutes or until the tops have lightly browned.
Remove from the oven and cool in the pan about 15 minutes, then remove and cool on wire rack.
Notes
For a dark, non-stick muffin pan, decrease the baking time by 1-2 minutes to prevent over-baking and browning.
For jumbo sized muffins, we used double the amount of batter for each well. We baked 6 at a time and the baking time was about 28-30 minutes.
Ripen Bananas in the oven
in just 20 minutes. The browner the better!
Store muffins in airtight container at room temperature for up to 5 days.
Freeze muffins in freezer safe container (or ziploc bag) for up to 3 months. Thaw at room temperature.
Make bread!
This moist muffin recipe is based off our favorite
sour cream banana bread
.
Nutrition
Serving:
1
muffin
|
Calories:
187
kcal
|
Carbohydrates:
23
g
|
Protein:
3
g
|
Fat:
10
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
5
g
|
Cholesterol:
38
mg
|
Sodium:
116
mg
|
Fiber:
1
g
|
Sugar:
13
g