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Banana Nut Muffins

Banana Nut Muffins

5 from 1 vote
Sweet from the bananas and brown sugar and moist from the sour cream, these Banana Nut Muffins are worth waking up for!
Servings: 12 muffins
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Ingredients

Muffins:

  • 2 large bananas, overripe, mashed
  • 2/3 cup granulated sugar
  • 2 tablespoons brown sugar
  • 1/3 cup canola oil, or vegetable oil
  • 1/4 cup sour cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup pecans, or walnuts, chopped

Topping:

  • 2 tablespoons brown sugar
  • 1 tablespoon all-purpose flour
  • 2 tablespoons butter, melted
  • 1/2 cup pecans, or walnuts, chopped

Instructions

  • Preheat the oven to 350 Fahrenheit. Place a paper liner in each muffin cup. Alternatively, you can also spray each muffin cup generously with baking spray. Set aside.
  • Mash the bananas on a small plate and add them to the bowl of a stand mixer. Add both sugars, oil, sour cream, egg and vanilla extract and beat on medium speed until combined.
  • Whisk dry ingredients together in a small bowl. On low speed, stir in the dry ingredients to the banana mixture just until incorporated. Fold in 1/2 cup chopped pecans with a spatula. Using a large cookie scoop, place batter in muffin cups. Cups should be 3/4 full.
  • In a small bowl, mix together the topping ingredients. Sprinkle one tablespoon of streusel topping evenly over each muffin. Bake for 18 minutes on the center rack, until muffins are golden brown.
    Banana Nut Muffins
  • Remove from the oven and allow to cool in the pan for at least 5 minutes. Remove muffins from the pan to a wire rack to cool completely. Recipe makes 12 muffins.
    Banana Nut Muffins

Equipment

  • 1 12 count muffin pan
  • 1 stand mixer, or large mixing bowl

Notes

Tips for making the Best Banana Nut Muffins
    • Leavening Agents- Use both baking soda and baking powder. Why? Using the two leavening agents together makes the most fluffy muffins with tops that rise above the muffin pan.
    • Nutty Streusel Topping- A crunchy topping makes these muffins so appealing. Mix brown sugar, a little flour, brown sugar and melted butter to make a devine streusel topping.
    • Don't Overwork the Batter- I begin making the batter for these muffins in the stand mixer. After the wet and dry ingredients are mixed just to combine, make sure to fold in the nuts by hand. You don't want to overmix the batter.
    • Use a Scoop- Using a large cookie scoop to add batter to the muffin cups is neater and quicker than using a spoon. If you don't have one, a 1/3 cup measuring cup works great, too. Fill muffin cups to 3/4 full.
    • Cool it!- Let your muffins cool in the pan for at least 5 minutes. Then carefully remove them to a wire rack to cool completely. Muffins may seem soft, but will continue to firm up as they cool. This prevents the muffins from crumbling when you eat them!
    • Muffin Cup Liners- Use paper liners in each cup to ensure the muffins come out cleanly. If you are in a pinch, you can use a non-stick 12-count muffin pan that has been sprayed with cooking or baking spray.

Nutrition

Calories: 283kcalCarbohydrates: 34gProtein: 3gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 23mgSodium: 230mgPotassium: 151mgFiber: 2gSugar: 18gVitamin A: 130IUVitamin C: 2mgCalcium: 31mgIron: 1mg