Ingredients
Muffin Batter
3 ripe bananas, mashed (about 1 1/4 cups / 300g)
2 cups all-purpose flour (240g)
3/4 cup granulated sugar (150g)
1/4 cup light brown sugar, packed (50g)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
2 large eggs
1/2 cup unsalted butter, melted and slightly cooled (113g)
1/4 cup sour cream or plain Greek yogurt (60g)
1 tsp vanilla extract
3/4 cup chopped walnuts (90g)
Optional Topping
2 tbsp chopped walnuts
1 tbsp coarse sugar
Thin banana slices for garnish (optional)
Instructions
Prep the Oven and Pan
Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease the pan.
Mix the Dry Ingredients
In a large mixing bowl, whisk together:
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flour
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granulated sugar
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brown sugar
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baking soda
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baking powder
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salt
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cinnamon
Break up any brown sugar lumps so the batter mixes evenly.
Mix the Wet Ingredients
In a separate bowl, whisk together:
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mashed bananas
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eggs
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melted butter
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sour cream
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vanilla extract
Mix until smooth and well combined.
Combine the Batter
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix. A few streaks of flour are fine.
Fold in the chopped walnuts.
Fill the Muffin Cups
Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle the tops with extra walnuts and coarse sugar if desired.
Bake
Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cool and Serve
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature.
Notes
Cooking Tips
- Use very ripe bananas with lots of brown spots for the sweetest flavor and moistest texture.
- Do not overmix the batter or the muffins can turn dense and tough.
- Toast the walnuts first for deeper nutty flavor.
- Use room temperature eggs for better batter consistency.
- Scoop evenly with an ice cream scoop for uniform muffin size.
- Add a sprinkle of coarse sugar on top for a bakery-style finish.
- Check early since oven times can vary slightly.
- Cool properly so the muffins don’t get soggy in the pan.
Variations
1. Banana Chocolate Chip Walnut Muffins
Add 1/2 cup chocolate chips for a sweeter bakery-style muffin.
2. Streusel Topped Muffins
Top with a simple crumb topping made from butter, brown sugar, and flour before baking.
3. Maple Walnut Muffins
Swap the vanilla for 1/2 tsp maple extract for a warm maple flavor.
4. Banana Nut Mini Muffins
Bake in a mini muffin tin for 10–12 minutes for snack-size bites.
5. Whole Wheat Version
Replace 1 cup of all-purpose flour with whole wheat flour for a heartier texture.
6. Cinnamon Crunch Muffins
Add extra cinnamon sugar on top before baking.
7. Cream Cheese Banana Muffins
Add a spoonful of sweetened cream cheese to the center of each muffin before baking.
8. Oat Banana Walnut Muffins
Replace 1/2 cup flour with quick oats for extra texture.
9. Coconut Banana Muffins
Add 1/3 cup shredded coconut for a tropical twist.
10. Dairy-Free Option
Use dairy-free yogurt and melted coconut oil or vegan butter instead of butter and sour cream.
Storage + Reheating
Room Temperature
Store in an airtight container for up to 3 days.
Refrigerator
Store for up to 1 week in an airtight container.
Freezer
Freeze in a sealed freezer-safe bag or container for up to 2 months. Thaw at room temperature or microwave for 20–30 seconds.
Reheating
Warm in the microwave for 10–15 seconds for that fresh-baked taste.
- Prep Time: 15 minutes
- Cook Time: 18–22 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 16g
- Sodium: 220mg
- Fat: 11g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g