This easy banana nut muffin recipe is light, moist, and full of sweet banana flavor! You can’t beat starting the morning with a batch of these fluffy banana muffins!
Breakfast has never looked (or tasted) better than when these moist Banana Nut Muffins are on the menu!
My family will be heading up to the snow in a couple of weekends for our annual winter snow trip. The thing is, for the past couple of years, the snow has been minimal at best.
This year, however, they’ve had something like 26″ of rain and tons of snow.
This is BIG news, people. Especially given the fact our winters are…mild.
Now, for someone who lives in a climate where flip-flops are appropriate all year long and the bitter cold winter is approximately 2 weeks out of the whole year, I don’t exactly own snow clothes. While I’m pretty stoked about the snow, I’m in a bit of a dilemma over what to pack.
I mean, I wear cardigan sweaters that are crocheted purposefully with holes in them. The sleeves are pretty much just a formality since they don’t actually provide any warmth (because of said holes).
It’s going to be a cold, cold trip.
But, being that it’s my family, there will surely be an endless supply of coffee, which I’ll obviously have to drink since it’ll be so cold (there are worse things…).
Obviously, there will also be muffins, because what’s a cup of coffee without a muffin? A Banana Nut Muffin, to be exact.
Lonely. A cup of coffee sans muffin is lonely.
Okay, enough of my first world problems. Let’s get down to it:
The ingredients for Banana Nut Muffins are super basic. The main things you need are ripe bananas. The riper the banana, the sweeter and more moist the banana muffins will be.
Banana Muffins Ingredients:
- ripe bananas
- canola oil
- flour, cinnamon, salt and baking soda
- vanilla extract, egg and sour cream
- brown sugar and granulated sugar
See? You probably have everything in your fridge and pantry right now.
And if you’re anything like me, you have enough overripe bananas to make a double batch of muffins.
How to Make Banana Nut Muffins:
- First things first, these are banana muffins with walnuts. In the past, I used to avoid nuts at all cost on my muffins and breads (I was always that person dissecting my muffin in order to remove all traces of nuts). I’ve come around to banana muffins with nuts, but feel free to omit them.
- You can also substitute pecans or almonds for the walnuts, if you prefer.
- I don’t know if you’ve ever had a sour cream banana muffin before, but if you haven’t, then you have got to make these. While you can sub greek yogurt for the sour cream, I’d definitely suggest going all the way and using sour cream.
- These are make ahead banana muffins. Once they have baked and cooled, flash freeze them (place muffins on a flat tray and freeze 30-45 minutes, until the items are hard on the outside), then place them in a freezer safe storage container, like a ziplock bag or container. (Flash freezing prevents the muffins from freezing to each other).
Glory. Breakfast Glory.
- 1 1/2 cups all purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 1/2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 1/2 cup canola oil
- 1 tsp vanilla extract
- 1 cup mashed bananas, about 2-3 medium bananas
- 1/3 cup sour cream, or greek yogurt
- 1 cup walnuts, chopped
- Preheat oven to 375 degrees and line a 12-cup muffin tin with muffin liners.
- In a bowl, mix flour, sugar, cinnamon, baking soda, and salt together.
- In a separate bowl, whisk egg, canola oil, and vanilla together.
- Make a well in the center of the dry ingredients, and add in the wet ingredients. Mix until mostly combined (it's fine if the dry ingredients are not completely incorporated at this point).
- Add in mashed bananas and sour cream. Mix until batter is completely combined.
- Divide the batter evenly between muffin cups. Sprinkle chopped walnuts on top of batter.
- Bake for 18-20 minutes, or until muffins are turning golden brown and a toothpick (inserted in the center) comes out clean. Allow to cool.
Here are some other banana recipes: