The Best Banana Nut Muffins

Sweet and nutty, The Best Banana Nut Muffins can be mixed up in one bowl and are super moist, fluffy and topped with a crunchy brown sugar and pecan mixture. This easy muffin recipe will be a new favorite for breakfast!

I am here for The Best Banana Nut Muffins to start off the year! We love all things banana, especially our favorite Classic Banana Bread or Brown Sugar Chocolate Chip Banana Bread, but is there anything better than chopped pecans mixed in and topped on banana muffins? These muffins are so easy to make, super fluffy and moist and have the perfect amount of crunch on top.

If you love banana muffins as much as we do, you also must try our Healthy Blender Banana Peanut Butter Muffins.

Ingredients

Flour- All purpose flour is my standard flour choice for this recipe. If you need to make these GF, just replace the all purpose flour with 1 to 1 Gluten Free Flour and you are all set.
Leavening- Baking powder and baking soda are the two
Spices-I love adding cinnamon to my banana bread, but this can be eliminated if you are not a fan.
Bananas-Loaded with bananas, I use three ripe bananas, brown spots all over for a sweet flavor. Be sure your bananas are not fully brown and oozy, because this could create a sour flavor instead of sweet.
Butter-Unsalted and melted!
Sugar- I love the addition of light brown sugar in this banana muffin recipe. Adding sweetness and will make the muffins super moist.
Sour Cream- Only two tablespoons of sour cream will add the perfect amount of flavor. Sour cream can also be replaced with greek yogurt if you prefer!
Nuts-Loaded with chopped pecans on the inside and sprinkled on top! If you are not a lover of nuts, you can remove these from the recipe for a traditional Banana Muffin!

Step-by-Step Directions

• Preheat oven to 375 degrees F and line a muffin pan with paper liners 
• In a medium bowl combine the flour, baking powder, baking soda, salt and cinnamon; set aside 
• In another large bowl mash the bananas until creamy, add in the light brown sugar, egg, melted butter, sour cream and vanilla extract; whisk until fully combined

• Add the dry ingredients to the wet ingredients and whisk until all ingredients are combined and batter is smooth
• Fold the chopped pecans into the banana muffin batter

• Scoop the muffins batter into the lined muffin pan until they are each ¾ full
• Top each muffin batter with a sprinkle of the Brown Sugar Pecan Topping 
• Bake for 17-18 minutes or until a cake tester comes out clean
• Remove the muffins from the oven and allow them to cool in the muffin pan for 5-10 minutes before serving
• If you are not enjoying immediately, allow the muffins to cool completely before storing them in an airtight container

Tips and FAQS To Make The Best Banana Muffins

Room Temperature Ingredients
Make sure to have all your ingredients at room temperature before starting to bake! This ensures that everything will be combined evenly and bake evenly.

Bananas
Brown spots on bananas are the best for making muffins because they are sweet, but make sure that the bananas are not fully brown and oozy because they can cause the muffins to taste sour.

Add-Ins
Chocolate Chips are a great addition to these Banana Nut Muffins! I prefer the mini chocolate chips that can be mixed in the batter and sprinkled on top.

Storing and Freezing
You can store these muffins in an airtight container for 3-4 days for the freshest flavors. If you are not going to enjoy them over the next several days, these are great to freeze as well. Once the muffins are baked, let them come to room temperature and then store them in an airtight container or zip loc bag and then freeze the muffins for 1-2 months.

More Muffin Recipes You Will Love

Thank you for visiting Joy + Oliver. If you tried this recipe, please leave a 5 Star Review in the recipe card and save all your favorite recipes to Pinterest!

Please visit us on Instagram, Facebook and Pinterest for more of our favorite recipes that you will love!