Banana Nut Muffins
These banana nut muffins are soft, chewy, and piled with chopped walnuts plus more in the batter. The batter comes together in just a few minutes and your house will smell amazing while they bake!
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Servings: 12 muffins
Ingredients
- 1 and ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter, melted and slightly cooled
- ¼ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¼ cup full-fat sour cream
- 3 very ripe bananas, mashed
- ½ cup chopped walnuts, for the batter
- ½ cup chopped walnuts, for topping the muffins
Instructions
- Preheat your oven to 350°F and generously spray a 12-count muffin pan with non-stick cooking spray, or line with muffin liners.
- Whisk together the flour, baking soda, and salt in a medium bowl.
- Melt the butter in a large bowl and allow to cool slightly. Whisk in both of the sugars and then whisk in the eggs, one at a time and whisk until just combined after each. Whisk in vanilla extract and sour cream.
- In a separate bowl, mash the very ripe bananas until mostly smooth and not too lumpy. Stir the mashed bananas into the wet ingredients.
- Add the dry ingredients to the wet ingredients in 3 additions and mix until just coming together after each. After all of the dry ingredients have been added mix until smooth and no more flour pockets remain. Fold ½ cup of the coarsely chopped walnuts into the batter.
- Add the batter to the muffin pan filling each up to the top. Sprinkle the remaining ½ cup coarsely chopped walnuts on top.
- Bake for 22-24 minutes, until a toothpick inserted into the center comes out clean.
Nutrition
Calories: 234kcal | Carbohydrates: 21g | Protein: 4.5g | Fat: 15.8g | Saturated Fat: 6.1g | Cholesterol: 53mg | Sodium: 272mg | Potassium: 189mg | Fiber: 1.6g | Sugar: 14g | Calcium: 25mg | Iron: 1mg
