Banana Nut Muffins are an easy breakfast that the whole family will love. These moist and tender muffins are great without or without nuts. It's the perfect way to use up those leftover bananas.
Prep Time - 10 minutes
Cook Time - 22 minutes
Total Time - 32 minutes
Servings - 16 muffins
Calories - 240kcal
Author - Jennifer
Ingredients
- 1 cup granulated sugar
- 1/2 cup oil
- 2 eggs
- 1 cup mashed ripe bananas, about 3 bananas
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup walnuts or pecans, chopped
Instructions
- Preheat oven to 350 degrees F. Place cupcake liners into 16 muffin cups.
- In large bowl, whisk together sugar and oil. Add eggs, mashed bananas, sour cream and vanilla and mix well.
- Add flour, baking soda, and salt. Stir until just blended. Spoon into 16 muffin cups.
- Bake for 22-24 minutes until toothpick inserted into center comes out clean.
Notes
- Diabetic Substitution:
- Replace half of oil with equal amount unsweetened applesauce
- Reduce sugar to 2/3 cup
- Use reduced-fat sour cream
Nutritional Information
Nutrition Facts
Banana Nut Muffins
Amount Per Serving
Calories 240Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Cholesterol 24mg8%
Sodium 155mg7%
Potassium 96mg3%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 16g18%
Protein 3g6%
Vitamin A 80IU2%
Vitamin C 1mg1%
Calcium 20mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
This Banana Nut Muffins recipe is based on our family-favorite Banana Nut Bread recipe. We’ve adapted it to fit into 16 standard-sized muffin cups.
It’s still an easy one-bowl recipe and turns out perfectly every time.
KEY TO SUCCESS #1 – USE SUPER RIPE BANANAS
The key to sweet and flavorful banana bread is using super ripe bananas.
Look for banans that are heavily spotted. If you think they’re too ripe to eat, they’re probably perfect.
If your bananas are not fully ripe, you can leave them overnight in a paper sack with the top loosely closed. Or just wait a few days until they ripe.
In a pinch, you can put whole unpeeled bananas in a 250 degree F oven for about 15 minutes. This will help the bananas soften and sweeten up a bit without turning them to mush.
You’ll want to use 1 cup of ripe banana in this recipe. That’s about 3 bananas.
When baking with bananas, it does not pay to add extra bananas to the mix.
Extra bananas can lead to dense and tough muffins. Just be sure to mash your bananas well before incorporating them into your batter.
KEY TO SUCCESS #2 – ADD A LITTLE SOUR CREAM
Adding a little sour cream to the batter is the key to moist banana muffins that are not dense or heavy. These muffins are light and fluffy and super moist.
You’ll only use a half cup of sour cream but it’s definitely enough to notice a difference in the texture of these banana nut muffins.
If you prefer, you can use the low-fat sour cream in this recipe. That’s what I buy and use when I can find it in the store.
KEY TO SUCCESS #3 – NO MIXER REQUIRED
This recipe is so easy that you can mix it up in one bowl with only a wooden spoon or a nice sturdy rubber spatula.
You do not need a hand mixer or a stand mixer for this recipe. It would be very easy to overmix the muffin batter if you used an electric mixer.
You can mix the wet ingredients as much as you want. But when you add in the flour, stir it only until the batter comes together.
It’s okay if the batter has some lumps. It does not have to be completely smooth and in fact, shouldn’t be completely smooth.
Overmixing the batter will result in a heavy and tough muffin and we want to avoid that.
The nuts are optional in this recipe. I like to use walnuts if I have them. If not, I’ll use chopped pecans.
Do you like nuts in your banana muffins or banana bread? If so, which one do you prefer?
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