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Banana Nut Muffins

Deliciously fluffy Banana Nut Muffins filled with ripe bananas and crunchy walnuts that evoke nostalgia and comfort.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 220 kcal

Ingredients
  

Wet Ingredients

  • 5-6 pieces ripe bananas, mashed (about 2 ½ cups) The riper, the better! Those brown spots are a sign of natural sweetness.
  • ½ cup unsalted butter, melted and slightly cooled Use a quality brand for a richer flavor—Kerrygold is my go-to.
  • ¼ cup sour cream Adds moisture and tang.
  • 3 large eggs, room temperature Take them out of the fridge ahead of time for even mixing.
  • 2 teaspoons vanilla extract Opt for pure vanilla for a more robust flavor.

Dry Ingredients

  • 3 cups bread flour For a denser and chewier texture.
  • 1 cup granulated sugar Adjust to taste; you can reduce it slightly if preferred.
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon Adds warmth and depth to the muffins.
  • ½ teaspoon kosher salt

Mix-ins

  • 2 cups walnuts, chopped, divided Toast half for an extra crunch and richer flavor.

Instructions
 

Preparation

  • Preheat your oven to 425 degrees F and line your muffin tins with paper liners.
  • In a large mixing bowl, mash the ripe bananas thoroughly with a fork. Mix in the melted butter, sour cream, eggs, and vanilla extract until well combined.
  • In a separate bowl, whisk together the bread flour, granulated sugar, baking soda, baking powder, cinnamon, and salt.
  • Gradually add the dry ingredients to the wet mixture, gently stirring until just combined. Be careful not to overmix!
  • Gently fold in 1 ½ cups of the chopped walnuts until evenly distributed in the batter.
  • Divide the batter evenly between the lined muffin cups, filling each about ⅔ full. Top with the remaining walnuts.

Baking

  • Bake the muffins 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.
  • Let the muffins cool for a few moments in the tin before transferring them to a wire rack.

Notes

Store muffins in an airtight container at room temperature for up to 3 days, in the fridge for a week, or freeze for up to 3 months.
Keyword Baking, Banana Muffins, Comfort Food