Table of Contents

1. What are the ingredients in banana nut muffins?
2. How to make banana walnut muffins?
3. Tips and tricks for the best banana walnut muffins:
4. Storage instructions for banana walnut muffins:
5. Other banana recipes you may like:
6. Recipe

Everyone has a banana muffin recipe. Mine is from my husband's great aunt; she is always baking something and I was lucky enough to get the recipe after the whole family had helped themselves to these delicious muffins at her house! This recipe is my go to for moist and delicious fail-proof banana muffins time and time again. If you're anything like me, you have a freezer full of bananas just waiting to be made into these muffins!

What are the ingredients in banana nut muffins?

This recipe needs only basic ingredients:

• flour - for structure
• butter - to add moisture and flavor
• sugar - for sweetness
• bananas - obviously
• cinnamon, salt, vanilla - all used as flavor enhancers
• eggs - help bind the ingredients together
• baking powder and baking soda - to help the muffins rise into perfect domes
• sour cream - adds moisture and makes a more tender muffin
• walnuts - I love the combination of banana and walnut, but feel free to use pecans, or substitute chocolate chips
• coarse sugar - sprinkle on top before baking for a bakery-style banana muffin

How to make banana walnut muffins?

These muffins are as easy as mixing the ingredients in a bowl:

step one: mash bananas to desired consistency, I usually leave some lumps

step two: stir together the flour, baking powder, baking soda, cinnamon, and salt

step three: beat the butter and sugar, then add the eggs and vanilla and beat again

step four: stir in the mashed banana, sour cream and vanilla

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step five: add the flour mixture to the banana mixture, then fold in the nuts

step six: divide the batter into 12 muffin tins, top with coarse sugar, and bake until a toothpick inserted into the center comes out clean

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Tips and tricks for the best banana walnut muffins:

• use the ripe, brown spotty bananas that no one wants to eat, they have more sweetness and banana flavor when baked than under ripe ones
• you can use frozen bananas, just make sure they're thawed before using in the recipe, soak in hot water with the skin on for about 15 minutes to thaw quickly
• muffin liners make clean up so much easier, but aren't required - if you choose not to use them grease your muffin liner really well with cooking spray or butter
• do not over-mix your batter just fold the flour in until moistened
• try to portion and bake your muffins as soon as possible after preparing the batter, this results in a more fluffy muffin
• make sure the muffins are equal in size so that they all bake for the same amount of time

Storage instructions for banana walnut muffins:

These muffins are best if enjoyed within 3 days of baking. They can be stored in an airtight container at room temperature for 3 days, or in the fridge for 4-5. You can also freeze them in a freezer safe ziploc or container for up to 3 months. I reheat in the microwave from frozen!

Other banana recipes you may like:

• banana blueberry oatmeal muffins
• banana bread
• blueberry zucchini banana bread