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These Banana Nut Muffins are a classic and delicious breakfast! Pulled together in a simple 1-bowl method and baked until golden, you too will fall in love with this recipe! Basically, my Banana Bread Muffins and Banana Nut Bread Recipe had a baby and these yummy Banana Nut Muffins are it! Perfect for breakfast or as a snack.
How I Keep These Muffins Moist
An issue that a lot of recipes online run into is keeping muffins moist. I’ve made quite a few muffin recipes in my day and have found just the right combination of ingredients to keep things nice and soft. Here’s how I do it for this banana nut muffin recipe:
Oil: The first ingredient is oil. I like using vegtable or canola oil but you can use any light flavored oil, such as grapeseed oil. Or even melted butter!
Sour Cream: The addition of sour cream brings not only that slightly tangy flavor but also tons of moisture. A great substitute for this ingredient is greek yogurt.
Ripe Bananas: And lastly is using ripe bananas. Wait till those peels go brown! You can always freeze ripe bananas and pull them out when you’re ready to use.
Banana Nut Muffin Additions
While my kids prefer their banana muffins without nuts, I prefer them with! I love the crunch and the texture they bring and walnuts are just a classic combination with banana. You can also add or substitute other ingredients into this recipe to create your own version. Here are some ideas:
oatmeal
other kinds of nuts
chocolate chips
peanut butter swirl
peanut butter chips
How to Make Banana Nut Muffins
You should find this recipe to be simple, easy to throw together, and delicious, especially with lots of butter on a warm muffin. For full details on how to make banana nut muffins see the recipe card down below 🙂
Preheat Oven + Prep Pan
Preheat oven to 350 degrees. Line 12 muffin cups with paper liners and set them aside. Of course, you can just spray your pans with nonstick cooking spray and forgo the paper liners.
Can I make mini banana nut muffins?
Yes! If you have a mini cupcake pan you can absolutely make mini muffins! Line the tin with mini paper liners or spray well with nonstick cooking spray. Your baking time should be shorter, bake until a toothpick comes out clean!
Make Muffin Batter
In a large bowl, stir oil, sugar, egg, and vanilla together until well combined. Stir in mashed banana and sour cream. Pour flour, baking powder, baking soda, and salt into the wet ingredients and stir until just combined. Fold in chopped walnuts (or any other additional ingredients you want).
Scoop batter into prepared muffin tins until filled 2/3 of the way. Top with more walnuts.
Bake
Bake 18-20 minutes or until a toothpick comes out clean.Enjoy warm or at room temperature.
Storing Banana Nut Muffins
Banana Nut Muffins are best enjoyed the same day as making them! However, that doesn’t mean you can’t keep them for later. Store in an airtight container, at room temperature for up to 3 days. Or in the fridge for a week!
Also, I highly recommend warming these up in the microwave and slathering some butter on these babies!
More Banana Muffins to Try!
Blueberry Banana Muffins (Macro Friendly)
Skinny Banana Muffins
Whole Wheat Banana Muffins
Banana Almond Butter Muffins
{Eggless} Banana Chocolate Chip Muffin Tops
Banana Bread Muffins
Try these Banana Nut Muffins out soon! You and your family are sure to gobble them up in no time.
SAM'S TIP: Overmixing your batter can lead to muffins that are too tough and dense. To avoid this, I strongly recommend stirring your banana muffin batter completely by hand. Luckily, we're using melted butter in this recipe, so mixing by hand is a breeze!
ď Ź Rich In Fibre A banana nut muffin offers both soluble and insoluble fibres which are both good for your health. While the soluble fibres help in reducing cholesterol levels and keep blood sugar in check, the insoluble fibres help in preventing constipation.
If you are going to add bananas, we recommend adding no more than 2 mashed bananas and omitting the water, since the banana will add moisture. To prepare: Whisk eggs, then add in oil and mashed banana. Mix well.
This is my favorite party trick every st. Patrick's day hahha, but #science because it's a chemical reaction between baking soda and sunflower seed butter that make this green color. Plus, the longer you let them sit, the darker green they get! dEATS 👉 Green Banana Muffins.
If muffins are left exposed, the moisture starts to leak from them and they dry out. To store muffins up to 4 days, line an airtight container or zip-lock bag with paper towel and store the muffins in a single layer. Place another layer of paper towel on top of the muffins as well.
Check your oven to make sure it really is showing the correct temperature that you set it for and another thing is to make sure you only add in the amount of mashed up bananas that the recipe calls for. Sounds like you are not measuring properly to many bananas will make it gummy.
Bananas may improve or worsen constipation depending on their level of ripeness; an unripe banana may worsen constipation while a ripe banana could relieve constipation. These effects may also vary depending on a person's overall diet, including total intakes of fiber and fluid, and underlying health issues, like IBS.
Bananas contain a type of fiber called pectin, which can play a part in controlling how quickly you digest carbohydrates. Bananas may be good for your tummy, too. They have probiotics, which are the good bacteria found in your gut, and prebiotics, carbs that feed these good bacteria.
Eating a ripe banana helps: Eat 2 – 3 bananas a day to regulate bowel movements and relieve constipation. Banana and curd for constipation: Take one cup curd, one banana and half teaspoon of sugar for taste.
The muffin has good, real banana flavor. It's a little on the drier side, but some people don't want their muffins to be super moist. For me, Sprouts makes the best banana muffins to eat on the go. They're not crazy big and they won't make too much of a mess.
Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery.
Bananas can go from yellow with brown spots to totally black and still be okay to eat and use for baking. In fact, black bananas are some of the best for making banana bread because they have developed more sugar as they sit around and therefore taste sweeter. They may also be moister, which is perfect for baked goods.
The most important factor is that there should be as little mixing as possible. Resist the urge to create a smooth batter; It is normal for the batter to look lumpy. If the batter is mixed for too long, the gluten in the flour will develop and create a tough texture when the muffins are baked.
What causes the muffins to be tough, heavy or rubbery? A. Two things: too much egg and using a dark, nonstick pan. A large-size egg, about 1/4 cup, will give you the best results.
LiveStrong explains you can save your slightly overbaked treats by adding back in some moisture. All you have to do is brush the tops of your muffins with a bit of milk before they completely cool. If you really went too far, you can also try steaming your muffins when you're ready to eat them.
Baking muffins at too high temperatures can cause a hard crust to form. Follow recipe directions for the correct temperature to bake the muffins. To insure the correct temperature each time you bake, always use an oven thermometer.
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