Moist Banana Nut Muffins Recipe

Freshly baked banana nut muffins in a metal muffin pan.

5 from 8 votes

Moist Banana Nut Muffins Recipe

Tall muffin tops and tender banana crumbs come together in the Moist Banana Nut Muffins Recipe made with chopped nuts and cinnamon spice for a soft, balanced breakfast bake.

Prep Time11

Cook Time19

Rest Time20

Total Time50

Course: Bread

Cuisine: American

Diet: Vegetarian

Servings: muffins

Calories: 243kcal

Author: Andrea

Ingredients

1 1/4 cup mashed banana overly ripe, (about 3 large bananas)
1/3 cup vegetable oil
2 tbsp melted butter
1/2 cup granulated sugar
1/2 cup brown sugar packed
2 large eggs
2 1/2 teaspoons vanilla extract
3/4 cup milk or sour cream*
2 3/4 cup all-purpose flour
1 tbsp baking powder
1 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 teaspoon salt
1 1/4 cup chopped pecans or walnuts, divided

Instructions

Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius). Line 18 muffin cups with paper liners, and set aside.
In a large bowl, whisk together the banana, oil, butter, white sugar, brown sugar, eggs, milk (or sour cream), vanilla, and bananas.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
Add the dry ingredients to the wet ingredients, and gently fold everything together, along with 1 cup of nuts. Letting the batter rest allows the flour to fully hydrate for a softer texture. Let the batter rest for 20 minutes.
Fill the muffin liners about 1/8-inch below the rim. They should be VERY full. Sprinkle the tops with the remaining nuts.
Bake for 7 minutes at 425 degrees Fahrenheit (218 degrees Celsius). Reduce the heat to 375 degrees Fahrenheit (190 degrees Celsius) and continue baking for another 12 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs on it.
Let the muffins cool in the pans for 5 minutes before transferring to a wire rack to cool completely.

Notes

*You can use either one, or combine 1/2 cup milk with 1/4 cup sour cream, or 1/2 cup sour cream with 1/4 cup milk.

-Skip the nuts and stir in chocolate chips, cinnamon chips, raisins, or chopped fruit. Sprinkle raw sugar for a crunchy topping.

STORE these Moist Banana Nut Muffins at room temperature in an airtight container or resealable bag for 3–5 days. For longer storage, FREEZE the muffins individually wrapped in plastic wrap or foil, then place them in a freezer-safe bag for up to 3 months. Thaw them in the refrigerator and bring them to room temperature before serving.

To REHEAT, place the muffins on a baking sheet and warm in a 350 degrees Fahrenheit (177 degrees Celsius) oven for 5–8 minutes, or microwave for 20–30 seconds. This brings back their soft texture without drying them out.

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