Banana Nut Muffins

Banana nut muffins
Banana Nut Muffins
Click here for these muffin liners!

Growing up, my mom would frequently make banana nut bread using the over-ripe bananas that we refused to eat. And soon we learned to avoid eating the last 4 bananas to ensure that mom would make the bread for us! But bread is sometimes a challenge to manage if you don’t have enough people to eat it up, and especially if you need to eat it on the go. Although, you can freeze leftovers or make our banana bread french toast recipe, we love the option of making Banana Nut Muffins for a grab-n-go snack!


We hope you enjoy this recipe for Banana Nut Muffins! If you give them a try, leave us a comment below or tag us on Instagram @cooking_with_wine!

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Banana Nut Muffins

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Course: Breakfast, SnacksCuisine: AmericanDifficulty: Easy


Prep time


Cooking time


Total time




  • ¾ cup brown sugar

  • ¼ cup white sugar

  • ½ cup butter – room temperature

  • 2 2 eggs

  • 4 4 ripe bananas – mashed (add a touch of honey for sweetness)

  • 3 tbsp 3 sour cream

  • 1 tsp 1 baking soda (mix with sour cream)

  • 2 cups 2 flour (bread flour preferred)

  • 2 tsp 2 baking powder

  • ¼ tsp cinnamon

  • ½ tsp salt

  • ½ cup chopped nuts (pecans or walnuts)

  • 1 tsp 1 vanilla extract

  • Mini dark chocolate chips (optional)


  • Heat oven to 350° and place rack in center
  • Sift flour, baking powder, and salt together in a large bowl.
  • In a separate bowl, beat sugar and eggs at high speed until fluffy (about 5-10 min)
  • Slowly add butter and mashed bananas to sugar mixture and continue to mix at low speed
  • Add sour cream and baking soda mixture, vanilla, flour mixture, cinnamon, nuts and chocolate chips (optional) and continue to mix until combined.
  • Lightly grease a muffin pan and fill each slot with mixture about ¾ full.
  • Sprinkle brown sugar on top of each muffin.
  • Bake for 30-40 min (depending on size of muffins). Use a wooden skewer to check for doneness. Skewer should come out dry.

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