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Banana Nut Muffins

These moist and fluffy Banana Nut Muffins, studded with crunchy walnuts, are a comforting treat perfect for breakfast, snacks, or desserts, carrying the essence of family memories.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 24 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.5 cups 5-6 ripe bananas (mashed) The riper the bananas, the sweeter and more flavorful your muffins will be.
  • 1/2 cup unsalted butter, melted and slightly cooled For moisture and a rich buttery flavor.
  • 1/4 cup sour cream Adds additional moisture and a slight tang.
  • 3 large eggs, at room temperature Contributes to the fluffy texture.
  • 2 teaspoons vanilla extract Elevates the banana flavors.
  • 3 cups bread flour High gluten content gives structure.
  • 1 cup granulated sugar Sweeten to your preference; can substitute with coconut sugar or honey.
  • 1 teaspoon baking soda Adds lift to muffins.
  • 1 teaspoon baking powder Works for a lighter muffin.
  • 1 teaspoon cinnamon Pairs wonderfully with banana.
  • 1/2 teaspoon kosher salt Enhances flavors.
  • 2 cups walnuts, chopped, divided Use fresh, high-quality walnuts.

Method
 

Preparation
  1. Preheat your oven to 425 degrees F.
  2. Line 2 muffin tins with paper liners.
  3. In a large mixing bowl, combine the mashed bananas, melted butter, sour cream, eggs, and vanilla extract. Whisk until well combined and smooth.
  4. In a separate bowl, whisk together the bread flour, sugar, baking soda, baking powder, cinnamon, and salt.
  5. Gradually add the dry ingredients to the wet mixture. Stir gently until just combined—don’t overmix!
  6. Gently fold in 1 1/2 cups of the chopped walnuts. Reserve the remaining walnuts for topping.
  7. Divide the batter evenly among the lined muffin cups, filling each about 2/3 full. Top with remaining walnuts.
  8. Bake at 425 degrees F for 5 minutes, then reduce the temperature to 350 degrees F and continue baking for an additional 15-20 minutes.
  9. Check doneness by inserting a toothpick into the center; it should come out clean.
  10. Once baked, let the muffins cool in the tins for about 5 minutes before transferring to a wire rack.

Notes

For best results, choose organic bananas and high-quality butter. Ensure ingredients are at room temperature for better batter consistency.