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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! showmetheyummy.com
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4.89 from 9 votes

Brown Sugar Banana Nut Muffins Recipe

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 Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: easy, moist, roasted banana
Servings: 6 jumbo muffins
Calories: 713kcal
Author: Jennifer Debth

Equipment

Ingredients

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

  • 4 bananas

Brown Sugar Banana Nut Muffins

  • 1/2 cup canola oil
  • 1 tablespoon vanilla extract
  • 2 large eggs room temperature
  • 1 1/3 cups brown sugar packed
  • 1/4 cup Sour cream room temperature
  • 1 1/2 cups mashed banana
  • 1 2/3 cups all purpose flour
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/3 cup chopped walnuts
  • 1/3 cup chopped pecans

Cinnamon Sugar Topping

  • 1/2 cup brown sugar packed
  • 1 1/2 teaspoons cinnamon
US Customary - Metric

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!
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Video

Nutrition

Serving: 1JUMBO muffin | Calories: 713kcal | Carbohydrates: 104g | Protein: 8g | Fat: 31g | Saturated Fat: 5g | Cholesterol: 75mg | Sodium: 523mg | Potassium: 354mg | Fiber: 4g | Sugar: 71g | Vitamin A: 185IU | Vitamin C: 3.3mg | Calcium: 106mg | Iron: 3.1mg