Description
Delicious and moist Banana Nut Muffins filled with sweet banana flavor and crunchy walnuts, perfect for any time of the day.
Ingredients
Scale
- 5–6 ripe bananas (about 2 1/2 cups, mashed)
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/4 cup sour cream
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 3 cups bread flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 2 cups walnuts, chopped, divided
Instructions
- Preheat the oven to 425°F (220°C) and line muffin tins with paper liners.
- Mash the bananas in a large mixing bowl, then mix in the melted butter, sour cream, eggs, and vanilla.
- Whisk together the bread flour, sugar, baking soda, baking powder, cinnamon, and salt in a separate bowl.
- Add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in 1 1/2 cups of chopped walnuts.
- Spoon the batter evenly into the muffin cups, filling each about three-quarters full and topping with reserved walnuts.
- Bake for 5 minutes at 425°F, then lower the temperature to 350°F (175°C) and bake for an additional 15-20 minutes.
- Cool for a few minutes in the tin before transferring to a wire rack.
Notes
For an even fluffier muffin, beat the eggs separately before adding them into the wet mixture. Store in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 15
- Cook Time: 20
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg