These banana nut muffins are bakery-quality made right at home! They’re so moist, loaded with banana flavor, and baked with toasted walnuts.
- 1 1/2 cups (395g) mashed ripe banana (3–4 bananas)
- 2 cups (265g) all purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 1/2 cups (150g) toasted walnuts or pecans, finely chopped
- 1/2 cup (110g) Danish Creamery European Style Unsalted Butter, melted
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) dark brown sugar, packed
- 2 tbsp pure maple syrup
- 2 large eggs, room temp
- 2 tsp vanilla extract
- 1/2 cup (120g) sour cream
- Demerara sugar, for sprinkling on top
- To toast the nuts, preheat the oven to 350F and spread the whole nuts (not yet chopped) out on a baking sheet.
- Bake for 12-15 minutes, or until darkened and fragrant. Allow the nuts to cool while we make the muffin batter.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a large mixing bowl, whisk together the banana, melted butter, sugars, maple syrup, eggs, vanilla, and sour cream.
- Pour the dry ingredients into the wet ingredients and use a rubber spatula to combine.
- When some flour is still showing, finely chop the toasted nuts and toss 1 cup in to the batter.
- Continue to fold until the batter is fully combined.
- Cover the bowl and allow the batter to rest for 30 minutes at room temperature.
- Close to the 30 minute mark, preheat the oven to 350F and line a cupcake or muffin tin with 12 paper liners.
- Scoop the muffin batter into the liners, careful not to disrupt the fluffiness that has developed over those 30 minutes. Fill each liner to the top and then some.
- Sprinkle with the remaining chopped nuts and a pinch of demerara sugar (or any other raw sugar).
- Bake for 20-25 minutes, or until the edges are lightly golden and a toothpick in the center comes out clean with a few moist crumbs.
- Allow the muffins to cool in the pan for 5 minutes, then transfer the muffins to a cooling rack.
- The muffins are best when still warm, so let them cool for another 10-15 minutes and enjoy!
- Prep Time: 50 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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