Banana Nut Muffins
Banana Nut Muffins make you wonder how you lived without them. These muffins hit all the bases. Easy to make, moist, flavorful, and delish on their own or with the added additions of chocolate chips and/or nuts.
Banana Nut Muffins Recipe:
This is one of my favorite recipes because of how easy it is to make and because of how delish it is. It takes care of the “what do we do with these ripe bananas” problem. It never lasts long on our counter either. We enjoy them as a quick breakfast option and/or snack on them through-out the day. And if you prefer a loaf instead of a muffin, it’s easily converted to create Banana Bread from this recipe.
These muffins stay delish right on your countertop for days stored in a Rubbermaid container. You can also freeze the muffins to be enjoyed again at a later date.
Freezing and storing your muffins:
To prepare your muffins for the freezer, simply place the fully cooled banana bread muffins in a ziplock freezer storage bag. Press the air out of the zip lock bag and seal it. Then place them in your freezer and defrost on the counter when you’re ready to enjoy it again.
Ingredients for Banana Nut Muffins:
This is everything you will need to make this Banana Nut Muffins. Very ripe bananas, flour, salt, cinnamon, baking soda, baking powder, room temp butter, brown sugar, granulated sugar, eggs, sour cream, orange juice, and vanilla extract. Optionally, you can also add semi sweet chocolate chips to get your chocolate fix as well as chopped walnuts for an added crunch factor.
Can I omit the chocolate chips and/or walnuts?
YES! The recipe will still work if the chocolate chips and/or walnuts are omitted. You will still have a soft, super moist and delish muffin.
How to ripen banana’s:
24 Hour Counter Method: Place the bunch of bananas (without separating them) in a paper bag, close up the bag and leave on your countertop for a day. Bananas emit ethylene which causes ripening. Adding an apple to the bag will speed up the process.
How to Make Banana Nut Muffins:
This is the easiest banana nut muffin recipe. Feel free to use which-ever one of these tools you have: a stand mixer or an electric hand mixer or even a hand whisk. The best part of this recipe is there is no fancy equipment required.
- In the mixing bowl, cream together butter and sugar.
- Mix in eggs, sour cream, orange juice, and vanilla extract, and mashed bananas.
- Whisk together dry ingredients: flour, salt, cinnamon, baking soda, baking powder, and add to batter.
- Stir in chocolate chips and/or, walnuts, and transfer to prepared muffin pan and bake.
- Stores great in a air tight container
Love Muffins? Try these other Popular Muffin Recipes:
Our household love muffins because they are easy to make and are such a treat to eat! Try these other variations:
- Apple Cider Doughnut Muffins – all the fall flavors in a muffin.
- Pumpkin Muffins – so easy and we love them year-round
Banana Nut Muffins
Equipment
- Hand mixer with standard beater attachments or
- Standing mixer with paddle attachment
- 3 Mixing Bowls – 2 Medium Sized and 1 Large Sized
- Wooden Toothpicks to check when done
Ingredients
- 7 ripe banana's, mashed
- 3 cups all-purpose flour
- 1½ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup unsalted butter room temperature
- 1 cup dark brown sugar
- ½ cup granulated sugar
- 4 large eggs room temperature
- ¼ cup full fat sour cream
- ½ cup orange juice
- 1½ teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips (optional)
- 1 cup chopped walnuts (optional)
Instructions
- Pre-heat oven to 350 degree's. **See oven temp setting tips**
- Prepare muffin pans with parchment paper muffin paper liners.
- Mixing Bowl # 1: In a separate, medium-sized bowl, whisk together flour, salt, cinnamon, baking soda, and baking powder. Set aside.
- Mixing Bowl # 2: In another medium-sized bowl, mash bananas and set aside.
- Mixing Bowl # 3: In a large mixing bowl; place butter, brown sugar, and granulated sugar and cream until well incorporated with either standing mixer or hand held mixer.
- To mixing bowl # 3; add eggs 1 at a time and mix each until incorporated. Then add sour cream, orange juice, vanilla extract, and mashed bananas and mix until incorporated.
- To mixing bowl # 3; Gradually add the flour mixture in small batches, stirring until ingredients are completely combined. Don't over-mix. You just want to bring it together.
- At this point, if you would like to also add a chocolate flavor to your banana muffins; add in the chocolate chips and mix by hand with a spatula. Additionally, if you would like a nutty banana muffin, add in walnuts and mix by hand with a spatula. And if you want both chocolate and nuts, then make it a party and mix in both.
- The batter will be loose. Trust the process.
- Spoon batter into each muffin paper cup liner until each is roughly half full.
- Bake at 350F for about 25 minutes or until wooden toothpick comes out clean. Since each oven bakes differently, the toothpick will be your key guide to when the muffins are perfectly ready.
- Let muffins cool for about 20 minutes before removing from pans to enjoy!
- Easily stored in Rubbermaid containers once fully cooled.
