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Brown Sugar Banana Nut Muffins Recipe

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4.91 from 10 votes
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Brown Sugar Banana Nut Muffins. Loaded with ripe bananas, sour cream, cinnamon, and TWO kinds of nuts: walnuts and pecans. These muffins are SO moist and fluffy!

brown sugar banana nut muffin half heldWhoa.

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Sorry.

I totally dropped off the face of the Earth last week.

In case you missed it, it’s been juuuuust a little nuts in the Debth household, because well, the Debth household is moving.

Constantly.

Wait what?

Long story short:

Trevor, Teddy, and I are traveling around the United States for the next year (you can learn more about that here). So far we’ve been to Chicago (we ate the MOST delicious deep dish pizza, of course <– video coming soon) and now we’re currently in Indianapolis!

Next up? Who knows for our travels, but next up for yummy treats?

Brown Sugar Banana Nut Muffins!

muffin in muffin tin above

Is there anything better than waking up to fresh outta the oven, warm, soft, pillowy, sugar-y muffins?

Let me help you out, the answer is no. 😉

I TRY to eat a healthy, protein/veggie packed breakfast Monday-Friday, but come weekend, gimme alllll the gooey and delicious muffins.

It just feels right doesn’t it?

Typically, I’m a chocolate muffin kinda girl: Chocolate Chip Muffins, Banana Chocolate Chip Muffins . . .

But today, I just wanted a really rich, dense, banana muffin. Sans chocolate.

But you could TOTALLY add chocolate if you wanted. 😉

You’ll start by whisking together your wet ingredients: mashed ripe bananas (watch the video 👆 for my roasting banana trick if you don’t have ripe bananas!), canola oil, vanilla, eggs, brown sugar, and sour cream.

Then you’ll stir in flour, baking soda, ground cinnamon, and salt.

Finally, you’ll fold in chopped walnuts AND pecans.

Scoop ’em into your fave JUMBO muffin tin (or regular if you’d prefer) and top with a brown sugar/cinnamon mixture.

Bake ’em.

And serve.

An ultra fluffy, super moist, perfectly sweet, truly flavorful, with just a little crunch from the pecans and walnuts . . .

brown sugar banana nut muffin on plateGrab a cup of coffee and go to town on these Brown Sugar Banana Nut Muffins!

– Jennifer

Brown Sugar Banana Nut Muffins. Loaded with ripe bananas, sour cream, cinnamon, and TWO kinds of nuts: walnuts and pecans. These muffins are SO moist and fluffy! showmetheyummy.com

Brown Sugar Banana Nut Muffins Recipe

4.91 from 10 votes
Brown Sugar Banana Nut Muffins. Loaded with ripe bananas, sour cream, cinnamon, and TWO kinds of nuts: walnuts and pecans. These muffins are SO moist and fluffy!
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 6 jumbo muffins
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Equipment for this recipe

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Ingredients

US Customary - Metric

Roasted Bananas (if you don't have ripe bananas)

  • 4 bananas

Brown Sugar Banana Nut Muffins

  • ½ cup canola oil
  • 1 tablespoon vanilla extract
  • 2 large eggs room temperature
  • 1 â…“ cups brown sugar packed
  • ¼ cup Sour cream room temperature
  • 1 ½ cups mashed banana
  • 1 â…” cups all purpose flour
  • 1 ½ teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • â…“ cup chopped walnuts
  • â…“ cup chopped pecans

Cinnamon Sugar Topping

  • ½ cup brown sugar packed
  • 1 ½ teaspoons cinnamon

Recipe Video

Instructions

Roasted Bananas

  • Preheat oven to 300 degrees F and line a baking sheet with a silicone mat.
  • Place bananas (leaving the peel on) onto the prepared baking sheet.
  • Bake for 30-40 minutes, or until bananas are blackened and soft.
  • Carefully peel the bananas and mash. Set aside.

Brown Sugar Banana Nut Muffins

  • Preheat oven to 425 degrees F and grease either a 6-slot jumbo muffin tin or 12-slot standard muffin tin with cooking spray. Set aside.
  • In a large bowl, whisk together oil, vanilla, eggs, brown sugar, sour cream, and mashed bananas.
  • Stir in flour, baking soda, cinnamon, and salt until *just* combined. Don't over mix.
  • Fold in walnuts and pecans.
  • Using 1/2 cup measuring cup (or 1/4 cup measuring cup for standard muffins) fill jumbo muffin tin with batter.
  • Whisk together the cinnamon sugar topping and sprinkle over muffins.
  • Bake at 425 degree F for 5 minutes.
  • Decrease oven to 350 degrees (leaving the muffins in the oven), and bake for an additional 10-15 minutes for jumbo muffins (or 8-10 minutes for standard muffins), or until an inserted toothpick comes out almost clean.
  • Remove from oven, cool slightly, and enjoy!
  • Take 5 seconds to rate this recipe below. We greatly appreciate it!
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STORING
Room Temp:1-2 Days
Refrigerator:1 Week
Freezer:2-3 Months
Reheat:Microwave to warm
*Storage times may vary based on temperature and conditions

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Nutrition Information

Nutrition Facts
Brown Sugar Banana Nut Muffins Recipe
Amount Per Serving (1 JUMBO muffin)
Calories 713 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 5g31%
Cholesterol 75mg25%
Sodium 523mg23%
Potassium 354mg10%
Carbohydrates 104g35%
Fiber 4g17%
Sugar 71g79%
Protein 8g16%
Vitamin A 185IU4%
Vitamin C 3.3mg4%
Calcium 106mg11%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutrition information is estimated and varies based on products used.

Keywords: easy, moist, roasted banana
Enjoy this recipe?
Tag @showmetheyummy on Instagram and hashtag it #showmetheyummy
Course: Breakfast
Cuisine: American
Author: Jennifer Debth

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  3. GrandmaB

    Holland, Michigan

    5 stars These muffins are delicious. I make the regular sized. My grand-gems don’t like nuts, but the recipe is perfect even without the nuts. The kids do like streusel, so I often substitute that for the cinnamon sugar topping. This has been my go-to recipe for banana muffins for years. Sorry it took so long to comment and rate. Thank you!
    Reply

  5. Mark

    Coventry, Rhode Island

    5 stars OMG. Best tasting Banana nut muffins….I although will omit the brown sugar/cinnamon topping on my next making of them…was too sweet
    Reply

  7. Peggy

    5 stars Your recipe for Brown sugar banana nut muffins turned out great. I made a batch and brought them to my job. They were gone in an hour. All day people were complimenting me. One coworker was a baker years ago ,he told me not to change a thing in the recipe. Now that’s something! My family enjoyed them too. P.S. I used my mini muffin tin so I cut back to 5 minutes at 350 degrees. Thanks for sharing. Peggy
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Paul! What size muffin tins did you use. Sounds like something went wrong…there’s no way these would take an hour to bake.
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