Banana Nut Muffins

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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.

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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.

The printable recipe card is down below, enjoy 🙂