Banana Nut Muffins
Banana Nut Muffins are moist and flavorful, packed with ripe bananas, crunchy walnuts, and a hint of cinnamon, perfect for breakfast or a snack. I love to eat one when it's warm, with a pat of butter. Yum!
Servings: 20 muffins
Calories: 307kcal
Ingredients
- 5-6 ripe bananas, about 2 ½ cups, mashed
- ½ cup (1 stick / 113 g) unsalted butter, melted and slightly cooled
- ¼ cup (57.5 g) sour cream
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups (381 g) bread flour
- 1 cup (200 g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon kosher salt
- 2 cups (234 g) walnuts, chopped, divided
Instructions
- Preheat the oven to 425°F. Line muffin tins with paper liners.
- In a large mixing bowl, combine the mashed bananas, butter, sour cream, eggs, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the bread flour, sugar, baking soda, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps in the batter are okay.
- Gently fold in 1 ½ cups of the chopped walnuts until evenly distributed throughout the batter. Reserve the rest for topping.
- Divide the batter evenly between the lined muffin cups. Evenly top with the remaining chopped nuts.
- Bake for 5 minutes. Then, reduce the oven temperature to 350°F. Continue baking for an additional 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. (Tops should not appear wet.)
- Once baked, remove the muffins from the oven and let them cool slightly before serving.
Video
Nutrition
Serving: 1muffin | Calories: 307kcal