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Banana Nut Muffins

Easy Banana Nut Muffins

Camila Benitez
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.
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5 from 2 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12

Tools

Ingredients
  

For the topping:

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

How to Store & Re-Heat
To store Banana Nut Muffins, allow them to cool completely and place them in an airtight container or a zip-top bag. You can keep them at room temperature for up to 2 days or in the refrigerator for about a week. To reheat, simply microwave the muffins for about 15-20 seconds to restore their warmth and softness, or you can warm them in a preheated oven at 350°F (176.67°C) for 5-7 minutes for a slightly crispier exterior.
Make-Ahead
For a make-ahead option, prepare the muffin batter according to the recipe but refrigerate it in the muffin tins for up to 24 hours. When ready to bake, follow the recipe's instructions. This makes for quick and freshly baked muffins in the morning with minimal effort.
How to Freeze
To freeze Banana Nut Muffins, first allow them to cool completely. Individually wrap each muffin in plastic or aluminum foil to prevent freezer burn and moisture loss. Place the wrapped muffins in a freezer-safe airtight container or a resealable freezer bag. Remember to label and date the container. You can freeze them for up to three months.
When you're ready to enjoy, simply remove the desired number of muffins from the freezer, thaw them in the refrigerator or at room temperature, and reheat them as needed in the microwave or oven. This allows you to have a quick and convenient supply of muffins on hand.
Nutrition Facts
Easy Banana Nut Muffins
Amount per Serving
Calories
303
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
6
g
Cholesterol
 
51
mg
17
%
Sodium
 
212
mg
9
%
Potassium
 
157
mg
4
%
Carbohydrates
 
37
g
12
%
Fiber
 
2
g
8
%
Sugar
 
20
g
22
%
Protein
 
4
g
8
%
Vitamin A
 
334
IU
7
%
Vitamin C
 
2
mg
2
%
Calcium
 
48
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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