This recipe is a delicious treat that combines the natural sweetness of ripe bananas with the nutty crunch of pecans. These moist and tender muffins are quick and easy to make, making them a perfect choice for breakfast, brunch, or a satisfying snack.
The combination of all-purpose flour, mashed bananas, sour cream, and a touch of honey creates a flavorful base, while the toasted pecans add a delightful texture and depth of flavor. Whether enjoyed warm with a spread of butter or savored on the go, our Banana Nut Muffins will satisfy your cravings and bring a smile.
How to Make Banana Nut Muffins
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350 °F (176.67 °C). Line a 12-muffin pan tin with paper liners. In a small bowl, toss the toasted pecans with the honey and cinnamon until the nuts are evenly coated and sticky; Set aside.
Sift together the flour, baking powder, ground Saigon cinnamon, and baking soda in a medium bowl. Set aside. In a large bowl of an electric mixer, beat the butter, salt, sugar, and honey until well combined, about 5 minutes.
Scrape down the sides of the bowl with a rubber spatula as needed. At medium speed, add the eggs one at a time, beating until fully incorporated between additions.
Add the mashed bananas, vanilla, and sour cream and beat until blended. Add the flour mixture and mix at low speed until well combined. Do not over-mix! Spoon the batter into the prepared tin and sprinkle evenly with the nut topping.
Bake the Banana Nut Muffins until the tops are golden and domed, about 25 to 28 minutes. Let the Banana Nut Muffins cool in the pan for 5 minutes, turn them onto a rack, and cool for at least 10 minutes before serving. Enjoy!
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Recipe
Easy Banana Nut Muffins
Equipment
Ingredients
- 211 g (1-⅔ cups) all-purpose flour spooned, leveled & sifted
- 3.8 g (1 teaspoon) baking powder
- 5.0 g (1 teaspoon) baking soda
- ¼ teaspoon kosher salt
- ½ cup (1 stick ) unsalted butter, room temperature
- 65.5 g (⅓ cup) granulated sugar
- 55.8 g (⅓ cup) light brown sugar
- ¼ cup honey
- 2 large eggs , room temperature
- 1 cup mashed bananas , from 2 to 3 overripe bananas
- 1 tablespoon pure vanilla extract
- 1 g (½ teaspoon) ground Saigon cinnamon
- ⅓ cup sour cream , plain yogurt, or buttermilk (Full Fat or Low Fat is fine.)
For the topping:
- 110 g (1 cup) toasted pecans or toasted walnuts
- 15 g (1 tablespoon) honey or light brown sugar
- 2 g (1 teaspoon) ground Saigon cinnamon
Instructions
- Preheat the oven to 350 °F (176.67 °C). Line a 12 muffin pan tin with paper liners.
- For the Topping: In a small bowl, toss the toasted pecans with the honey and cinnamon until the nuts are evenly coated and sticky; Set aside.
- For the Banana Nut Muffins: Sift together the flour, baking powder, cinnamon powder, and baking soda in a medium bowl. Set aside.
- In a large bowl of an electric mixer, beat the butter, salt, sugar, and honey until well combined, about 5 minutes. Scrape down the sides of the bowl with a rubber spatula, as needed. At medium speed, add the eggs one at a time, beating until fully incorporated between additions.
- Add the mashed bananas, vanilla, and sour cream and beat until blended. Add the flour mixture and mix at low speed until well just combined. Do not over-mix!
- Spoon the batter into the prepared tin and sprinkle evenly with the nut topping. Bake the Banana Nut Muffins until the tops are golden and domed, about 25 to 28 minutes.
- Let the Banana Nut Muffins cool in the pan for 5 minutes, turn them out onto a rack and let cool for at least 10 minutes before serving. Enjoy!
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
