There’s nothing quite like the aroma of fresh-baked banana nut muffins filling your kitchen. Whether you’re using up overripe bananas or just craving a comforting treat, this recipe delivers the perfect balance of sweetness, warmth, and crunch. With a simple combination of ripe bananas, cinnamon, and pecans, these muffins are irresistibly moist and full of flavor. Topped with a touch of coarse sugar for a satisfying crunch, they’re the perfect snack or breakfast to enjoy with your morning coffee. Let’s dive into this easy-to-follow recipe that’s sure to become a family favorite!
Banana Nut Muffins
These Banana Nut Muffins are a deliciously moist treat, packed with ripe bananas, warm cinnamon, and crunchy pecans. Topped with a sprinkle of coarse sugar, they're perfect for breakfast or a snack. Easy to make and sure to satisfy any craving for a sweet, nutty bite!
Equipment
- Jumbo Muffin Pan
- Mixing Bowls
Ingredients
Batter
- 4 ripe bananas mashed
- ½ cup dark brown sugar
- ½ cup white sugar
- ½ cup unsalted butter melted
- 2 eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream or yogurt
- 1 ½ cups all purpose flour
- ¾ teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
Topping
- Chopped pecans
- Coarse Sugar (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line your jumbo muffin pan with jumbo liners.
- Prepare Wet Ingredients: In a large mixing bowl, mash the 4 ripe bananas until smooth. Add the dark brown sugar, white sugar, melted unsalted butter, eggs, vanilla extract, and sour cream (or yogurt). Stir everything together until well combined.
- Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, cinnamon, baking powder, and salt.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can result in dense muffins.
- Scoop and Fill: Using a spoon or ice cream scoop, divide the muffin batter evenly into the muffin liners. Fill each liner about ¾ of the way full.
- Add Toppings: Sprinkle chopped pecans and a light dusting of coarse sugar on top of each muffin to give them a nice crunch and shine.
- Bake: Bake in the preheated oven for 23-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
