I’m sharing my award-winning Banana Nut Muffins recipe that swept county and state fairs and comes together quickly and easily.

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I’ve baked these Award Winning Banana Nut Muffins for years and somehow they keep taking ribbons at county and state fairs. Theyre quick and easy with a tender crumb and full of flavor that makes folks come back for another.

I like to fold in a hit of ground cinnamon and plenty of chopped walnuts so every bite has a little crunch. People always ask if mine are Bakery Style Banana Nut Muffins or more like Banana Bread Muffins and I just shrug, cuz the proof is in the chewing.

Warm from the pan they disappear faster than I expect, dont say I didnt warn you.

Ingredients

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Ripe bananas add natural sweetness, moisture, fiber and potassium; great for texture.
Toasted walnuts bring crunch, heart healthy fats, protein and earthy, slightly bitter bite.
Melted butter gives richness, tender crumb and a buttery mouthfeel, not just fat.
All purpose flour build structure, carbs for energy and a sturdy soft crumb.
Brown sugar add caramel depth, moisture and a darker, slightly molasses sweetness.
Sour cream keeps muffins tender, adds mild tang and boosts moisture.
Ground cinnamon gives warm spice, aroma and makes flavors pop without heat.

Ingredient Quantities

1 3/4 cups all purpose flour (about 220 g)

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup unsalted butter melted and cooled

3/4 cup granulated sugar

1/4 cup packed brown sugar

2 large eggs room temperature

1 teaspoon vanilla extract

1 cup mashed very ripe bananas (about 3 medium 1 1/2 cups)

1/4 cup sour cream or plain yogurt

1 cup chopped walnuts (toasted optional)

Coarse sugar or turbinado for sprinkling optional

How to Make this

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1. Preheat oven to 350°F and line a 12-cup muffin tin with liners or grease the cups; while the oven warms, toast walnuts on a baking sheet for 5 to 7 minutes until fragrant if you want them toasted, then chop and set aside.

2. In a medium bowl whisk together 1 3/4 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon; spoon and level the flour when measuring for best results.

3. In a large bowl combine 1/2 cup melted cooled unsalted butter, 3/4 cup granulated sugar and 1/4 cup packed brown sugar; whisk until mostly smooth.

4. Add 2 large eggs (room temp) to the butter mixture one at a time, then stir in 1 teaspoon vanilla extract, 1 cup mashed very ripe bananas and 1/4 cup sour cream or plain yogurt; mix until blended but dont overwork it.

5. Pour the dry ingredients into the wet ingredients and gently fold with a spatula just until you cant see streaks of flour; small lumps are okay, dont overmix or muffins will be tough.

6. Fold in 1 cup chopped walnuts, reserving a few pieces for the tops if you like a pretty finish.

7. Divide batter among the prepared muffin cups, filling each about three quarters full; sprinkle the reserved walnuts and a little coarse or turbinado sugar on top if desired.

8. Bake at 350°F for 18 to 22 minutes or until tops are golden and a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.

9. Let muffins cool in the pan for 5 to 10 minutes, then transfer to a wire rack to cool; store airtight at room temp for up to 3 days or freeze for longer.

Equipment Needed

1. Oven (set to 350°F)
2. 12-cup muffin tin with liners or nonstick spray, your choice, dont overthink it
3. Baking sheet for toasting walnuts
4. Mixing bowls — medium and large
5. Measuring cups and measuring spoons
6. Whisk
7. Rubber spatula for folding batter
8. Fork or potato masher to mash bananas
9. Knife and cutting board to chop walnuts
10. Wire cooling rack and a toothpick to test doneness

FAQ

How ripe should the bananas be for best flavor?

Very ripe, with lots of brown spots and soft to the touch. The riper they are the sweeter and more banana-y the muffins will be. If theyre still a bit firm the batter wont have as much flavor.

Can I swap the sour cream for something else?

Yes, plain yogurt works great one for one. Greek yogurt is fine but you might stir in a tablespoon or two of milk if the batter seems too thick. Buttermilk also works, just keep the same total liquid.

Should I toast the walnuts and how do I do it?

Toasting is optional but really boosts the nutty flavor. Spread them on a baking sheet and toast at 325 F for 6 to 8 minutes, toss once so they brown evenly. Or toast briefly in a dry skillet over medium heat, shaking the pan, 3 to 5 minutes.

My muffins turned out dense, what did I do wrong?

Most likely overmixing or too much flour. Measure flour by spooning into the cup then level off, dont pack it. Mix just until the dry streaks are gone, a few lumps are ok. Also make sure your baking powder isnt expired and bake in a preheated oven right away.

Can I cut down on sugar or use a substitute?

You can reduce the granulated sugar up to 1/4 cup without wrecking the texture but they will be less browned and sweet. Liquid sweeteners like honey or maple syrup work but reduce other liquids a bit and expect slight changes in texture and browning.

How do I store or freeze the muffins?

Let them cool completely, then store in an airtight container at room temp for 2 to 3 days. To freeze wrap individually in plastic or put in a freezer bag, freeze up to 3 months. Thaw at room temp or warm briefly in the microwave.

Award Winning Banana Nut Muffins Recipe Substitutions and Variations

All-purpose flour: swap cup-for-cup with whole wheat pastry flour for a nuttier, slightly denser muffin. Or for gluten-free use a 1-to-1 certified GF baking blend (about 1 3/4 cups) and add 1/4 tsp xanthan gum if the mix doesnt include it.
Unsalted butter: replace with neutral oil (vegetable or canola) 1:1 (use 1/2 cup). Coconut oil works too, same amount, you’ll notice a hint of coconut.
Granulated sugar (and brown sugar): use coconut sugar cup-for-cup for similar sweetness and richer flavor. If you’d rather use maple syrup or honey, use about 3/4 cup total and reduce other liquids by ~3 tbsp so batter isnt too wet.
Eggs: make flax “eggs” to go egg-free, mix 2 tbsp ground flaxseed with 6 tbsp water, let sit 5 minutes, then use in place of the 2 large eggs.

Pro Tips

– Use very ripe bananas, like brown-spotted ones, they add way more flavor and moisture. If yours arent super soft, microwave them 15 to 20 seconds to loosen them up, then mash — little chunks are fine, they give the muffins texture.

– Toast the walnuts on a sheet until fragrant, let them cool completely before folding in, otherwise they’ll make the batter oily. Chop some bigger pieces and save a few for the tops so the muffins look homemade and rustic.

– Don’t overmix. Fold the dry into the wet with a spatula just until you cant see streaks of flour, small lumps are ok. Use an ice cream scoop or big spoon to portion batter so every muffin bakes at the same rate.

– Check your oven temp with a cheap thermometer and bake on the middle rack, rotate once if your oven has hot spots. Let muffins cool in the pan for 5 to 10 minutes, then move to a rack so bottoms dont get soggy; store airtight or freeze individually wrapped.

Award Winning Banana Nut Muffins Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I’m sharing my award-winning Banana Nut Muffins recipe that swept county and state fairs and comes together quickly and easily.

Servings

servings

Calories

285

kcal

Equipment: 1. Oven (set to 350°F)
2. 12-cup muffin tin with liners or nonstick spray, your choice, dont overthink it
3. Baking sheet for toasting walnuts
4. Mixing bowls — medium and large
5. Measuring cups and measuring spoons
6. Whisk
7. Rubber spatula for folding batter
8. Fork or potato masher to mash bananas
9. Knife and cutting board to chop walnuts
10. Wire cooling rack and a toothpick to test doneness

Ingredients

1 3/4 cups all purpose flour (about 220 g)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsalted butter melted and cooled
3/4 cup granulated sugar
1/4 cup packed brown sugar
2 large eggs room temperature
1 teaspoon vanilla extract
1 cup mashed very ripe bananas (about 3 medium 1 1/2 cups)
1/4 cup sour cream or plain yogurt
1 cup chopped walnuts (toasted optional)
Coarse sugar or turbinado for sprinkling optional

Directions

Preheat oven to 350°F and line a 12-cup muffin tin with liners or grease the cups; while the oven warms, toast walnuts on a baking sheet for 5 to 7 minutes until fragrant if you want them toasted, then chop and set aside.
In a medium bowl whisk together 1 3/4 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon; spoon and level the flour when measuring for best results.
In a large bowl combine 1/2 cup melted cooled unsalted butter, 3/4 cup granulated sugar and 1/4 cup packed brown sugar; whisk until mostly smooth.
Add 2 large eggs (room temp) to the butter mixture one at a time, then stir in 1 teaspoon vanilla extract, 1 cup mashed very ripe bananas and 1/4 cup sour cream or plain yogurt; mix until blended but dont overwork it.
Pour the dry ingredients into the wet ingredients and gently fold with a spatula just until you cant see streaks of flour; small lumps are okay, dont overmix or muffins will be tough.
Fold in 1 cup chopped walnuts, reserving a few pieces for the tops if you like a pretty finish.
Divide batter among the prepared muffin cups, filling each about three quarters full; sprinkle the reserved walnuts and a little coarse or turbinado sugar on top if desired.
Bake at 350°F for 18 to 22 minutes or until tops are golden and a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.
Let muffins cool in the pan for 5 to 10 minutes, then transfer to a wire rack to cool; store airtight at room temp for up to 3 days or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.