Moist, fluffy banana muffins that are so easy to make! Whether you add walnuts, chocolate chips, or just eat them plain, they’ll be a family favorite!
Welcome to a new week! How was your weekend?
Ours was nice. We just took care of a lot of boring stuff, errands and stuff, but it was so great to be out and about, and to have THE SUN SHINING! It feels like it’s been ages- it can really make you start to feel down.
At the end of the week we are going to be heading out for a tropical vacation, and I just can’t wait. Can’t wait to rest and relax, and can’t wait to be warm and to soak up some sunshine. I have a feeling it will do wonders to escape this winter weather.
To celebrate, I’m sharing this fabulous banana muffins recipe. Tropical fruits like bananas, pineapple, and citrus are a perfect way to brighten your mood when the weather is cold and gray. My family loves when I make them banana treats. Banana cream pie, banana bread, and banana pudding cake are always a big hit.
But these classic banana nut muffins are my favorite. They’re quick and simple to make, and nothing beats a freshly baked muffin for breakfast or brunch!
HOW TO MAKE BANANA MUFFINS
I love making homemade muffins because they’re so quick and easy. And there’s just something about a warm, freshly baked breakfast. This easy banana muffin recipe is so perfect with a hot cup of coffee or tea!
Start by combining all the dry ingredients in a big bowl. Flour, sugar, baking soda, and salt all get whisked together. You can also do like I did, and add some roughly chopped walnuts, but this is completely optional. You can leave the muffins plain if you like, or substitute chocolate chips if you really want to treat yourself.
Next mash the bananas and add in the milk, sour cream (or Greek yogurt), eggs, melted butter, and vanilla. Stir it all together until combined, then add it in to the dry ingredients.
You’ll notice the batter will be very thick and a bit stiff. At first, it might seem like it’s too dry, but just keep folding- it WILL come together! A stiff batter is the key to tall, puffy, fluffy bakery-style muffins.
Scoop the batter into a lined muffin pan, sprinkle on a few more nuts for garnish, and into the oven they go!
GLUTEN-FREE BANANA BREAD MUFFINS
To make gluten-free banana muffins, just substitute the all-purpose flour for a gluten-free flour blend. Look for one that that subs 1:1 for regular flour. Here are a few good options:
- King Arthur Flour Gluten-Free Measure for Measure Flour
- Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
- Cup4Cup Multi-Purpose Gluten-Free Flour
HOW LONG TO BAKE BANANA NUT MUFFINS
You are going to want to start these muffins at 425 degrees F, for the first 5 minutes of baking. This blast of intense heat will activate the leavening and cause your muffins to puff up sky high!
But if you keep them at that high of a temp, the edges will burn while the insides of your muffins will still be gooey and wet. So turn the oven down to 350 degrees F and let them finish baking for another 15 minutes or so.
You’ll know your muffins are done baking when a toothpick inserted in the thickest part comes out clean or with a few moist crumbs.
HOW TO STORE BANANA WALNUT MUFFINS
Loosely cover these banana nut muffins, and they will keep at room temperature for a few days.
Or, place them in a zip-top bag in the fridge. They will last there for around a week.
CAN BANANA MUFFINS BE FROZEN?
Muffins freeze beautifully. I often make a big batch and stash them in the freezer for busy mornings. Just keep them in a zip-top bag and they’ll be good for a month or two.
Pull out one or two at a time and zap them in the microwave for 10 to 15 seconds. They’ll be warm and soft just like the day they were made!
Hopefully these soft, moist banana muffins will help make your winter morning a little brighter! Enjoy!
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- 2 1/2 cups (312.5 g) all-purpose flour
- 3/4 cups (150 g) granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon (0.5 teaspoon) kosher salt
- 1/2 cup (58.5 g) chopped walnuts, , plus extra for garnish (optional)
- 3 (3) ripe bananas
- 1/4 cup (61 ml) milk
- 3 tablespoons (76.67 g) sour cream, or Greek yogurt
- 2 eggs, , large
- 1/2 cup (113.5 g) unsalted butter, , melted
- 1 teaspoon vanilla extract
- Preheat the oven to 425 degrees F, and line a muffin pan with papers.
- Place the flour, sugar, baking soda, salt, and walnuts (if using) in a large bowl and whisk to combine.
- In a smaller bowl, mash the bananas and stir together with the milk, sour cream, eggs, melted butter, and vanilla.
- Pour the liquid ingredients into the dry, and fold together until just barely combined (batter will be very thick).
- Divide the batter equally between all 12 wells of the muffin pan, and garnish with additional walnuts.
- Bake the muffins for 5 minutes at 425 degrees F, then turn the oven temperature down to 350 degrees F and continue to bake for 14 to 18 minutes, or until a toothpick inserted in the thickest part of a muffin comes out clean or with a few moist crumbs.