Banana Nut Muffins
Moist, flavorful, and can even get in your chocolate fix, these banana nut muffins hit all bases. And they never last long on the counter.
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.
Notes
**Ovens: Gas vs Electric Ovens. **
Gas ovens can bake hotter, if yours does reduce the baking temperature to 325 degrees to avoid getting a burnt outside edge on your loaf.
Electric ovens can bake cooler. There is a 20 to 25 degree difference in how an electric oven bakes compared to a gas oven. If you find that your electric oven generally takes longer to bake things, increase the temperature to 375 degrees to get the same result as baking at 350 degrees.