Banana Bread Muffins Recipe

Introduction

These Banana Bread Muffins are a moist and flavorful treat perfect for breakfast or a snack. They combine ripe bananas, warm cinnamon, and crunchy walnuts for a delightful bite every time.

Ingredients

• 2 cups all-purpose flour (250 grams)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup white sugar (100 grams)
• 1/2 cup brown sugar (105 grams)
• 1/2 cup butter (112 grams), melted
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1/4 cup sour cream, room temperature
• 3 medium large brown bananas, mashed (about 1 1/3 cups)
• 1/2 cup chopped walnuts

Instructions

1. Step 1: Preheat the oven to 400°F (200°C) and line a muffin pan with paper liners.
2. Step 2: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
3. Step 3: In another bowl, whisk the melted butter, both sugars, eggs, sour cream, and vanilla extract until combined.
4. Step 4: Stir the mashed bananas into the wet mixture.
5. Step 5: Create a well in the dry ingredients and pour in the wet ingredients.
6. Step 6: Gently fold the wet and dry ingredients together by hand until just combined; avoid overmixing.
7. Step 7: Fold in the chopped walnuts gently.
8. Step 8: Spoon the batter into the muffin liners, filling each to the top. You should have 12-14 muffins.
9. Step 9: Bake for 5 minutes at 400°F (200°C). Then lower the oven temperature to 375°F (190°C) without removing the pan and bake for another 10-12 minutes, or until a toothpick inserted comes out clean.

Tips & Variations

• For less sweet muffins, reduce the brown sugar to 1/3 cup (70 grams).
• Swap walnuts for pecans or omit nuts for a nut-free version.
• Make sure bananas are very ripe for the best flavor and natural sweetness.
• Use Greek yogurt instead of sour cream for a tangy twist.

Storage

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them wrapped individually for up to 3 months. To reheat, warm in the oven or microwave until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well. Thaw them completely and drain excess liquid before mashing for best results.

Can I make this recipe gluten-free?

Yes, substitute the all-purpose flour with a gluten-free all-purpose flour blend that includes xanthan gum for similar texture.

Banana Bread Muffins Recipe

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★★★★★

4.6 from 130 reviews

Deliciously moist Banana Bread Muffins made with ripe bananas, a blend of all-purpose flour, and a hint of cinnamon. These muffins are packed with chopped walnuts for a satisfying crunch and lightly sweetened with brown and white sugar, perfect for breakfast or a snack.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 17 minutes
• Total Time: 32 minutes
• Yield: 12–14 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour (250 grams)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt

Wet Ingredients

• 1/2 cup white sugar (100 grams)
• 1/2 cup brown sugar (105 grams)
• 1/2 cup butter (112 grams), melted
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1/4 cup sour cream, room temperature
• 3 medium large brown bananas (mashed), about 1 1/3 cups mashed

Add-ins

• 1/2 cup chopped walnuts

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C) and line a muffin pan with paper liners to prevent sticking and for easy cleanup.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, and salt until evenly combined. Set aside.
3. Combine Wet Ingredients: In a separate bowl, whisk melted butter, brown sugar, white sugar, eggs, sour cream, and vanilla extract until well blended.
4. Add Mashed Bananas: Stir the mashed bananas into the wet ingredient mixture until fully incorporated.
5. Combine Wet and Dry: Make a well in the center of the dry ingredients and pour in the wet banana mixture.
6. Fold Ingredients: Gently fold the wet and dry ingredients together by hand to avoid overmixing, which can make the muffins tough.
7. Add Walnuts: Gently fold in the chopped walnuts, distributing them evenly throughout the batter.
8. Fill Muffin Tin: Spoon the batter into the prepared muffin cups, filling each to the top. You should get 12-14 muffins.
9. Bake: Bake at 400°F (200°C) for 5 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for 10-12 minutes, or until a toothpick inserted in the middle comes out clean.

Notes

• You can reduce the sugar slightly if you want less sweet muffins.
• Use ripe brown bananas for maximum flavor and sweetness.
• Sour cream helps keep the muffins moist and tender; room temperature ingredients blend better.
• Do not overmix the batter to ensure light, fluffy muffins.
• Walnuts can be omitted or substituted with other nuts or chocolate chips.

Keywords: banana bread muffins, banana muffins, homemade banana bread, walnut muffins, breakfast muffins, easy banana recipe