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A close-up of a banana nut muffin with a golden-brown exterior, topped with a crumbly walnut streusel. The muffin is placed on a wooden board with scattered walnut pieces around it, and there is a visible bite taken from the muffin, showing its soft interior.
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Banana Nut Muffin Recipe

These moist, fluffy Banana Nut Muffins are packed with ripe bananas, crunchy nuts, and topped with a sweet caramelized nut crumble
Course Breakfast, Dessert
Cuisine American
Keyword banana, muffins
Prep Time 30 minutes
Cook Time 22 minutes
Resting time 30 minutes
Total Time 1 hour 22 minutes
Servings 12 muffins
Calories 230kcal
Author Camila Hurst

Ingredients

Banana Nut Muffin Batter

  • 1 large egg
  • 4 tbsp unsalted butter melted (56 grams)
  • 2 tbsp vegetable oil
  • 3 tbsp sour cream
  • 1 tsp pure vanilla extract
  • 3 medium bananas mashed (1 cup, about 290 grams)
  • 2 cups all-purpose flour 255 grams
  • 1/2 cup brown sugar 110 grams
  • 1/4 cup white sugar 50 grams
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon powder
  • 1/4 tsp nutmeg powder
  • 3/4 cup chopped nuts pecans or walnuts (75 grams)

Caramelized Nut Topping

  • 1/2 cup chopped nuts pecans or walnuts (50 grams)
  • 2 tbsp all-purpose flour
  • 2 tbsp granulated sugar
  • 1/2 tsp cinnamon
  • 1 tbsp unsalted butter melted

Instructions

Banana Nut Muffin Batter

  • Mash the ripe bananas in a small bowl with a fork.
  • To a large bowl add the egg, melted butter, oil, sour cream, and vanilla. Whisk to combine. Then add the mashed bananas.
  • In another bowl mix together the flour, brown sugar, white sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • Pour the wet ingredients over the dry ingredient mixture, mix until well incorporated.
  • Add the chopped nuts and fold to combine. Do not overmix.
  • Cover the mixture and set aside for 30 minutes. You can bake immediately if desired, but letting the muffin mixture rest before baking will yield taller, fluffier muffins.
  • While the muffin batter rests, make the caramelized nut topping.

Caramelized Nut Topping

  • Place the chopped nuts, flour, sugar, and cinnamon in a bowl, stir to combine.
  • Add the melted butter to the bowl and stir.

To Bake

  • Pre-heat the oven to 425ºF. Line a muffin tin with muffin papers, or spray with oil/grease with butter and flour.
  • Divide the batter equally between 12 muffin tins lined with baking papers. Fill each up almost all the way to the top.
  • Sprinkle the nut topping over the muffin batter.
  • Bake the muffins in the pre-heated oven for 7 minutes. Lower the oven temperature to 350ºF and bake for another 15 minutes, or until the muffins have baked through, a toothpick inserted in the muffins should come out clean, and when you touch the muffins on top they should spring back.

Video

Notes

Storage:
  • Store in the fridge for up to 4 days.
  • To freeze, simply place the baked muffins in a freezer bag or in an air-tight container and freeze for up to 2 months.
  • To thaw, let the muffins sit at room temperature for about 1 hour, or in the fridge overnight. You can also wrap the muffin in a paper towel and microwave for 15 second intervals to thaw. Another option is to wrap each muffin in foil, and bake in a 350ºF oven for about 10 to 15 minutes, until completely thawed in the center.
Vegetable Oil: the oil can be substituted for melted butter, but that will alter the final consistency, resulting in a firmer crumb. You can use olive oil or avocado oil instead of vegetable oil.
Resting: it’s optional to rest the batter before baking. But it helps the muffins obtain a taller rise. You can even let it rise overnight in the fridge covered in plastic. 
Make Mini Muffins: Instead of large muffins, this recipe can make 36 mini muffins, which should be baked at 350ºF for 12 to 15 minutes.

Nutrition

Serving: 1muffin | Calories: 230kcal