There’s just something comforting about warm and moist banana nut muffins fresh from the oven. Around here, this is one of my favorite ways to use up overripe bananas with those brown spots that seem to appear overnight. Adding sour cream to the batter gives these banana nut muffins the moist crumb and tender texture I love. Never dry, never tough.
If you enjoy simple muffin recipes, bakery-style results, and easy ingredients you likely already have in your pantry, this is the banana nut muffin recipe you’ll come back to again, and again.
These muffins are perfect for busy mornings, after-school snacks, and even tossing into a freezer-safe bag for quick breakfasts during the week. And the best part? You only need one large bowl for most of the mixing.
Why I Love This Banana Nut Muffin Recipe
- A great way to use overripe bananas. The darker the better for the best flavor.
- Sour cream = super moist muffins. It prevents dry or tough muffins and gives a tender, bakery-style texture. It reacts with the baking soda to create an airy, tender muffin with a soft center.
- Quick and easy. Most of the mixing happens in one large bowl, making cleanup simple and keeping this an easy muffin recipe you’ll make often. Bake in a 12-cup muffin tin, and you’re done.
- Melted butter blends effortlessly. It mixes smoothly, even if you’re stirring by hand, helping prevent overmixing.
- Gentle mixing protects the crumb. Stirring until the streaks of flour just disappear ensures the muffins stay light, never dense or tough.
- Customizable. Add chocolate chips, mini chips, extra chopped walnuts, or even a touch of maple syrup for deeper flavor.
- Freezer-friendly. Store in a freezer bag to enjoy one at a time.
Moist Banana Nut Muffins Made with Sour Cream
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Equipment
Ingredients
- 1 ½ Cups All-Purpose Flour
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
- 3 Large Bananas Overripe bananas work best, mashed
- ½ Cup Brown Sugar
- ¼ Cup Granulated Sugar
- ½ Cup Butter melted
- ½ Cup Sour Cream or Greek yogurt
- 2 Large Eggs room temperature
- 1 Teaspoon Vanilla Extract
- ¾ Cup Walnuts chopped or nuts of your choice
- ½ Cup Chocolate Chips optional
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin tin with paper muffin cups.
- In a large bowl, mash bananas.3 Large Bananas
- Add brown sugar, granulated sugar, melted butter, sour cream, eggs, and vanilla. Mix until combined.½ Cup Brown Sugar, ¼ Cup Granulated Sugar, ½ Cup Butter, ½ Cup Sour Cream, 2 Large Eggs, 1 Teaspoon Vanilla Extract
- Whisk in dry ingredients flour, baking soda, and salt. Mix gently until just combined. (When using just one bowl, I like to add the flour, then the baking soda, and salt and give the dry ingredients a quick whisk to incorporate the dry ingredients a little before mixing with the banana mixture).1 ½ Cups All-Purpose Flour, 1 Teaspoon Baking Soda, ½ Teaspoon Salt
- Fold in nuts and chocolate chips, if adding.¾ Cup Walnuts, ½ Cup Chocolate Chips
- Spoon the batter into the prepared muffin tin.
- Bake 18–22 minutes, until edges are golden and center tests clean.
- Cool in the pan briefly; move to a wire rack. Enjoy warm or at room temperature.
Notes
Helpful Tips and Flavor Variations
- Use overripe bananas with lots of brown spots for the best flavor.
- Don’t overmix. This creates tough muffins.
- If the batter seems too thick, let the batter rest 5 minutes; it will hydrate.
- For extra height, bake at 400°F for the first 5 minutes, then lower to 350°F.
- Love deeper flavor? Add a tablespoon of maple syrup.
- Using whole wheat flour? Replace just ½ cup regular flour to keep the moist crumb.
- Coconut & Macadamia. Add chopped macadamia nuts and a sprinkle of coconut flakes for a tropical twist.
- Want banana chocolate chip muffins? Add ½–1 cup chocolate chips.
Nutrition
Adding Nuts on Top (Highly Recommended!)
If you’ve never tried adding crushed nuts to the top of your muffins after baking, it’s one of the best parts of making homemade banana muffins.
Here’s why I love it:
- It gives a lovely visual finish to the top of the muffin.
- Adds extra crunch without burning during baking.
- Perfect for individual muffins served at brunch or special occasions.
- Helps highlight which batch has nuts vs. chocolate chips.
How to Do It:
- Once the muffins come out of the oven, let them rest in the pan for a minute.
- Sprinkle finely crushed walnuts, pecans, or macadamia nuts over the warm tops.
- Gently press them in with your finger so they stick as the muffins cool.
- Transfer muffins to a wire rack to finish cooling.
Best Nuts to Use in Banana Nut Muffins
One of my favorite things about this banana nut muffin recipe is how easy it is to customize the nutty flavor. Walnuts are classic, but plenty of other nuts taste amazing with the sweet banana flavors and moist crumb.
Here are some delicious options you can try:
Walnuts (Most Popular)
Walnuts are the traditional choice because they add a mild, earthy nutty flavor that complements the richer banana tones. Their softer texture blends perfectly into the moist muffins without feeling too crunchy.
Pecans
Pecans add a slightly sweeter, buttery flavor. They pair beautifully with brown sugar, maple syrup, and warm vanilla extract. These give your muffins more of a bakery-style flavor—especially if you lightly toast them first.
Macadamia Nuts
If you want something extra special, macadamia nuts add richness and a subtle crunch. They’re more expensive at most grocery stores, but the flavor makes your muffins feel like a coffee-shop treat.
Almonds
Sliced or chopped almonds give a firmer crunch and pair nicely with chocolate chips if you’re making banana chocolate chip muffins. Almonds also work well in recipes with less sugar or whole wheat flour.
Hazelnuts
For deeper flavor, especially if you’re a chocolate lover, chopped hazelnuts add a unique sweetness that tastes wonderful with banana and vanilla. They’re not as common, but they give a fun twist.
Cashews
Cashews create a softer, buttery bite. If you love creamy banana ice cream or tender pastries, this one might be your next time experiment.
How to Store Banana Nut Muffins
Room Temperature
- Store in an airtight container lined with paper towels.
- Keep in a single layer to avoid soggy tops.
- Cover the top with plastic wrap or aluminum foil to reduce excess air.
- Stays fresh up to 3 days.
Freezer Storage
- Wrap individual muffins in plastic wrap.
- Place in a freezer bag, removing as much air as possible.
- Freeze up to 2 months.
- Thaw at room temperature or warm in the microwave.
There’s nothing better than a warm, fragrant banana nut muffin straight from the oven. Using sour cream keeps them incredibly moist, while chopped nuts add the perfect crunch.
These muffins are my favorite way to transform overripe bananas into breakfast or snacks the whole family loves. Whether enjoyed right away or stored for later.
Such an easy recipe and I feel good feeding it to my kids.