You know that this best banana nut muffins recipe is good because the demand is greater than the supply at my bakery. Loaded with banana flavor and the addition of chopped walnuts makes this bakery style banana muffins recipe the best!
These soft, moist and melt in your mouth goodness has a secret ingredient which is sour cream. Make extra to stock in the freezer for a quick breakfast or snack.
Slightly browned bananas make the best banana muffins. I have used both fresh bananas and ripe frozen bananas for this recipe.
This quick and easy muffin recipe can also be made into large and mini loaves. Here’s step by step instructions on how to bake these quick and easy individual sized banana walnut muffins.
Are you looking for an easy, great tasting vegan muffin recipe? Try these healthy 3 ingredient banana oatmeal muffins!
How to Make Banana Nut Muffins
Preheat the oven at 325 degrees Fahrenheit.
Prepare your muffin pans with the muffin liners or grease the tins with cooking spray.
Gather all of the ingredients needed to make this recipe.
Mash the bananas and set aside.
In a mixing bowl fitted with a paddle, cream the softened butter and sugar until pale and fluffy on low/medium setting.
Combine the eggs and the vanilla. One egg at a time, add them to the mixing bowl with the butter/sugar mixture.
Beat on low speed just until the egg is incorporated until all eggs have been added.
Scrape the sides of the bowl. Do not overmix! You want to make sure that the batter is fluffy and not curdled looking.
If the batter looks curdled, then you should mix the batter until it turns fluffy.
Combine the flour, baking soda and salt with a whisk.
Add the flour mixture to the butter mixture in 3 parts beating each time until the flour is just mixed in.
Next, add the sour cream and mix.
Finally, add the mashed bananas and ¼ cup of the nuts. Mix to incorporate all the ingredients. Scrape the sides of the bowl and mix a minute more.
Using a #20 level scoop for the regular cupcake wrappers portion out 24 cupcakes. For the larger paper wrappers use 2 – #20 level scoops.
Divide the remaining ¼ cup of nut and sprinkle the tops of each muffin with the nuts as a garnish.
Place regular cup muffin pans in the preheated oven and bake for 25 minutes. If using the larger paper cups you will want to bake them for about 30 minutes.
Test with a toothpick until it comes out clean. Remove from pans from the oven and cool completely.
How to Store Banana Nut Muffin
In our house the question of how to store your banana nut muffins depends on who you talk too. Normally, I would say that you should store your muffins in an airtight container.
But I have a daughter that if I put all of the muffins into a sealed container, she will not eat the muffins because they get soft on top. She likes her muffins to have a firm top which happens when left out in the air.
So, in our house a few muffins get put into a container and the rest get placed on a platter because they don’t last more than 2 days.
More Sweet Bread Recipes
- Banana Bread Mug Cake
- Triple Chocolate Zucchini Muffins
- Gluten-Free Triple Chocolate Zucchini Bread
- Best Zucchini Bread
- Triple Chocolate Zucchini Bread
- Gluten-Free Chocolate Zucchini Muffins
Banana Muffins – FAQ
Want to add a little something more to your moist banana muffins? Try some chocolate chips, fresh or dried fruits, some maple syrup or maybe some spices such as cinnamon or nutmeg. Be creative and look around your house to see what you have in your pantry that might add something special to your banana muffins.
In our house these best banana muffins only last a couple of days. But the recommendation is 2 days at room temperature and up to 1 week in the fridge. These banana muffins with sour cream also freeze well. Make sure to wrap properly with plastic wrap and place in the freezer for up to 2 months.
Banana Muffins Recipe
For the full recipe and nutritional information, click below.
Best Banana Nut Muffins
You know that this best banana nut muffins recipe is good because the demand is greater than the supply at my bakery. Loaded with banana flavor and the addition of chopped walnuts makes this bakery style banana muffins recipe the best! These soft, moist and melt in your mouth goodness has a secret ingredient which is sour cream.
Ingredients
- Butter, softened 1/2 cup
- Sugar, granulated 1 cup
- Egg 2 each
- Flour, all purpose 1 1/2 cup
- Baking Soda 1 teaspoon
- Salt 1 teaspoon
- Bananas, ripe - mashed 1 cup
- Sour Cream 1/2 cup
- Vanilla 1 teaspoon
- Walnuts, chopped (optional) 1/2 cup
Instructions
- Preheat the oven at 325 degrees Fahrenheit.
- Prepare your muffin pans with the muffin liners or grease the tins with cooking spray.
- Gather all of the ingredients needed to make this recipe.
- Mash the bananas and set aside.
- In a mixing bowl fitted with a paddle, cream the softened butter and sugar until pale and fluffy on low/medium setting.
- Combine the eggs and the vanilla. One egg at a time, add them to the mixing bowl with the butter/sugar mixture. Beat on low speed just until the egg is incorporated until all eggs have been added.
- Scrape the sides of the bowl. Do not overmix! You want to make sure that the batter is fluffy and not curdled looking. If the batter looks curdled, then you should mix the batter until it turns fluffy.
- Combine the flour, baking soda and salt with a whisk.
- Add the flour mixture to the butter mixture in 3 parts beating each time until the flour is just mixed in.
- Next, add the sour cream and mix.
- Finally, add the mashed bananas and ¼ cup of the nuts. Mix to incorporate all the ingredients. Scrape the sides of the bowl and mix a minute more.
- Using a #20 level scoop for the regular cupcake wrappers portion out 24 cupcakes. If you are making the larger paper cups then use 2 - #20 level scoops. Divide the remaining ¼ cup of nut and sprinkle the tops of each muffin with the nuts as a garnish.
- Place the regular cup muffin pans in the preheated 325 degrees Fahrenheit oven and bake for 25 minutes. If using the larger paper cups then you will want to bake them for about 30 minutes. Test with a toothpick until it comes out clean. Remove from pans from the oven and cool completely.
Notes
How to Store Banana Nut Muffin
In our house the question of how to store your banana nut muffins depends on who you talk too. Normally, I would say that you should store your muffins in an airtight container. But I have a daughter that if I put all of the muffins into a sealed container, she will not eat the muffins because they get soft on top. She likes her muffins to have a firm top which happens when left out in the air. So, in our house a few muffins get put into a container and the rest get placed on a platter because they don’t last more than 2 days.
What Can You Add to Banana Muffins?
Want to add a little something more to your moist banana muffins? Try some chocolate chips, fresh or dried fruits, some maple syrup or maybe some spices such as cinnamon or nutmeg. Be creative and look around your house to see what you have in your pantry that might add something special to your banana muffins.
How Long Do Homemade Banana Muffins Last?
In our house these best banana muffins only last a couple of days. But the recommendation is 2 days at room temperature and up to 1 week in the fridge. These banana muffins with sour cream also freeze well. Make sure to wrap properly with plastic wrap and place in the freezer for up to 2 months.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 174Total Fat 11gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 7gCholesterol 29mgSodium 179mgCarbohydrates 18gFiber 1gSugar 10gProtein 3g
Note: For exact nutritional information, consult your dietitian. All nutritional information is simply a guideline.
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If you enjoy eating this Banana Nut Muffin, you may enjoy the following recipes: Rice Pudding and the Strawberry Peach Smoothie.
