These bakery-style banana nut muffins are sweet, nutty, and incredibly moist. Packed with ripe bananas, crunchy walnuts, a touch of spice, brown sugar, and creamy buttermilk, this recipe is the perfect treat for a quick breakfast or a delicious afternoon snack!
INGREDIENTS
- 1 ½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¾ cup brown sugar
- 4 overly ripe bananas, mashed
- 1 extra-large egg
- 2 teaspoons vanilla extract
- 6 tablespoons unsalted butter, melted
- ½ cup buttermilk
- 1 cup (slightly heaping) raw walnuts, roughly chopped
PREPARATION
- Preheat the oven to 425°F and spray a jumbo muffin tin (6-well) with cooking spray.
- In a large bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
- In a medium bowl, combine the brown sugar and mashed bananas. Stir until well combined, then add the egg and vanilla, mixing until smooth. Pour in the melted butter and buttermilk, whisking until fully blended.
- Add the wet ingredients to the dry ingredients, and using a spatula, gently fold together until just combined. Be careful not to overmix.
- Fold in ¾ cup of the chopped walnuts, reserving the remaining ¼ cup for topping.
- Spoon the batter evenly into the muffin tin, topping each muffin with the reserved walnuts. Bake at 425°F for 8 minutes, then reduce the temperature to 350°F and continue baking for an additional 18-20 minutes, for a total baking time of 26-28 minutes. (For even baking, rotate the muffin tin halfway through.)
- Let the muffins cool in the tin for 5-10 minutes, then carefully remove and transfer them to a wire rack to cool completely.
TIPS & TIDBITS FOR THE PERFECT BANANA NUT MUFFINS
- Use Overripe Bananas: Bananas with brown spots are perfect for baking—they make the muffins extra sweet, moist, and aromatic.
- Brown Sugar Adds Depth: While granulated sugar works, brown sugar enhances the flavor with warm, caramel notes, making these muffins even more delicious.
- Walnuts or Other Nuts: Walnuts add great texture and flavor, but feel free to substitute pecans if you prefer.
- Higher Temperature for Jumbo Muffins: Start baking at 425°F for the first 8 minutes to get that bakery-style rise, then reduce to 350°F to finish baking.
- Freezing Option: Once cooled, wrap each muffin individually in plastic wrap and store them in a ziplock bag in the freezer. When ready to eat, thaw at room temperature or microwave for 20-30 seconds.
