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Banana nut muffins.
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4.39 from 21 votes

Banana Nut Muffins

Easy and healthy banana nut muffins made of ripe bananas and chopped walnuts. This is the best banana nut muffin recipe from scratch, 100% homemade and fail proof!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Baking Recipes
Cuisine: Muffins
Keyword: Banana Nut Muffins
Servings: 15 Muffins
Calories: 258kcal
Author: Bee Yinn Low

Ingredients

  • 4 overripe peeled bananas, divided
  • 2 cups all-purpose flour
  • 3/4 cup unsalted butter, melted and cooled
  • 2 eggs
  • 1 cup sugar
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons sour cream or yogurt
  • 1/2 cup chopped walnuts

Instructions

  • Preheat oven to 375 °F (190 °C). Grease 15 cups of two regular muffin pans.
  • Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. Set aside.
    Mashed bananas for banana nut muffins.
  • In a large bowl, combine the flour, butter, eggs, sugar, baking soda, salt, vanilla extract, sour cream/yogurt and the remaining 2 bananas. Beat the ingredients with an electric mixer for 3 minutes or until all ingredients are mixed together.
    Banana nut muffin batter.
  • Fold in the chopped walnuts and the mashed bananas with a rubber spatula.
    Banana nut muffins batter in a bowl.
  • Spoon the batter into each cup using an ice cream scoop or a spoon. This recipe yields 15 muffins.
    Banana nut muffins in a muffin pan.
  • Bake the banana nut muffins for 18-20 minutes or until the muffins turn brown.

Notes

Sour cream or yogurt makes these banana nut muffins extra moist and stay moist over night. If you don't have sour cream or yogurt, you may skip it.
The cup measurement is American/US cup.

Nutrition

Serving: 1g | Calories: 258kcal | Carbohydrates: 34g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Cholesterol: 49mg | Sodium: 208mg | Fiber: 2g | Sugar: 17g