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+ servings
5 from 4 votes

Banana Nut Muffins

These Banana Nut Muffins are incredibly moist and soft on the inside, with the perfect crunch on the outside. Make them jumbo bakery-style or normal sized to suit your needs!
Prep Time30 mins
Active Time20 mins
Rest Time10 mins
Total Time1 hr
Course: Breakfast, Dessert
Cuisine: American
Keyword: breakfast, quick
Yield: 6 jumbo, 12 regular
Calories: 540kcal
Author: Callan Rowe | The Cozy Plum


  • 6-hole jumbo muffin tin OR 12-hole standard muffin tin
  • Cupcake liners


  • 1 ½ cups all-purpose flour 180g
  • 1 teaspoon baking soda 5g
  • 1 teaspoon baking powder 5g
  • ¼ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ½ cup granulated sugar 100g
  • ¼ cup brown sugar 50g
  • 6 T unsalted butter melted (85g)
  • ¼ cup vegetable oil 56g
  • 1 teaspoon vanilla paste or extract
  • 1 large egg room temperature
  • ¼ cup sour cream room temperature (60g)
  • 3 medium bananas very ripe (~350g mashed)
  • ½ cup chopped walnuts (54g) plus extra for the muffin tops
  • Demerara or turbinado sugar for muffin tops optional (but one of the best parts)


  • Preheat the oven to 425℉ and line a 6-hole jumbo muffin tin or a 12-hole normal muffin tin with cupcake liners.
  • Peel and mash your ripe bananas with a fork, keeping a good amount of chunks.
  • Mix together the dry ingredients (flour, baking soda, baking powder, salt, and cinnamon) with a whisk until combined.
  • In a separate large bowl, whisk together the sugars, butter, vegetable oil, vanilla, egg, and sour cream until combined. Gently fold in the bananas with a rubber spatula.
  • Add in the dry ingredients and walnuts and gently fold it into the wet ingredients with a rubber spatula until it is just combined.
  • Distribute the batter evenly between the liners*, then sprinkle chopped walnuts and the demerara sugar to cover the tops.
  • Bake at 425℉ for 5 minutes, then reduce the temperature to 400℉. For jumbo muffins, bake for an additional 15-18 minutes. For regular muffins, bake for an additional 11-14 minutes. For either, you want a toothpick inserted in the center to come out clean. By this, I mean no batter on the toothpick, but it will look very moist with some crumbs.


Lightly spray your cupcake liners if they have a tendency to stick (cheap liners can sometimes do this). Alternatively, grease the muffin tin well if you do not have or plan to use liners.
Store lightly covered, at room temperature for up to 4 days. 


Calories: 540kcal | Carbohydrates: 65g | Protein: 7g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 374mg | Potassium: 328mg | Fiber: 3g | Sugar: 33g | Vitamin A: 489IU | Vitamin C: 5mg | Calcium: 84mg | Iron: 2mg