August 10, 2021

Easy Brown Butter Banana Nut Muffins

Prep Time: 20 mins
Cook Time: 14 mins
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Easy Banana Nut Muffins are a delicious, convenient snack, with hints of warm vanilla and nutmeg rounded out with brown butter and sugar. Did I mention how easy they are to make? When I have a taste for something homemade that takes mere minutes, this is my recipe! The next time you're on the go, have a batch of these sweet, fluffy treats on hand.

In the mood for more banana-flavored yumminess first thing in the morning? Check out Caramelized Banana and Prune Breakfast Bowls and The Best Banana Bread Recipe Ever!

A white bowl full of banana nut muffins with bananas in the background.

What's the secret ingredient in your banana nut muffins?

The key to moist Banana Nut Muffins is sour cream. If dry, crumbly muffins aren't your thing, you'll want to add sour cream to your list of ingredients. The acid in sour cream adds richness to the muffins.

Scattered Banana Nut Muffins with a white bowl full of more muffins in the background and ripe bananas in another bowl off to the left.

how do i make banana nut muffins?

First, preheat your oven to 425 degrees F. In a skillet, brown 5 tablespoons of butter over medium heat. Once the butter is browned, remove it from the skillet and allow the butter to cool for at least five minutes.

Brown butter is butter that's cooked over low heat until it's browned. Sounds self-explanatory, right? But get this, the flavor that emerges is distinct and nutty, making it perfect for Banana Nut Muffins!

Now mash the bananas!

Then, in a large bowl, mash bananas until smooth. Next, add sugars, eggs, sour cream, vanilla extract, vegetable oil, brown butter, and milk.

Scattered Banana Nut Muffins with ripe bananas in the background.

Now in a separate bowl, whisk together all-purpose flour, nutmeg, baking powder, and baking soda. Add chopped walnuts to the dry ingredients. Then fold the flour mixture into the wet ingredients until it's fully incorporated.

be careful not to over mix the batter!

But be careful not to overmix because it creates more gluten. More gluten means a chewier loaf. What we want is a light, soft consistency as our end result.

Next, line a muffin pan with muffin liners and fill each tin with 2-3 tablespoons of batter. Finally, adorn each muffin with a sprinkle of coarse sugar and chopped walnuts. Bake for 14-16 minutes and allow to cool for at least 10 minutes. Enjoy!

A close up shot of the top of a muffin

Why should the bananas be ripe?

Have a load of overripe bananas to get off your hands? Then you'll want to make some Banana Nut Muffins.

Want sweet banana bread? I'm going to let you in on a little secret... the riper your bananas, the sweeter your muffins will be!

And the more brown spots, the better! That means your bananas are nice and soft. It will be easier to mix the bananas into your other ingredients.

how do i store leftover banana nut muffins?

Nothing beats a fresh muffin but you have two storing options for leftover Banana Nut Muffins.

They can be left at room temperature (on a counter for instance) in a zip lock bag or air-tight container for up to two days.

Or (if you want them to last longer) you can freeze the muffins. Then you can defrost them when you're ready for more. You can either let them defrost on the counter overnight or just pop one in the microwave. It's as simple as that!

A close up shot of the top of a Banana Nut muffin

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Let's stay connected on social media and continue to cook together! Also, if you decide to make this recipe, please leave a star rating on the recipe card and leave a comment below! Tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can see your creations! I hope that you love this recipe as much as we do!

A white bowl full of banana nut muffins with bananas in the background.

Easy Banana Nut Muffins

Easy Banana Nut Muffins are a delicious, convenient snack, with hints of warm vanilla and nutmeg rounded out with brown butter and sugar.
Serving: 15 servings
Prep Time: 20 mins
Cook Time: 14 mins
Calories: 300kcal

Ingredients

  • 3 Bananas, ripe
  • ¾ cup Sugar
  • ½ cup Brown Sugar
  • 2 Eggs
  • ¼ cup Sour Cream
  • ½ tsp Vanilla Extract
  • ½ cup Vegetable Oil
  • 5 tbsps Butter, salted
  • ½ cup Milk
  • 3 cups All-Purpose Flour
  • ¼ tsp Nutmeg
  • 4 tsps Baking Powder
  • 1 tsp Baking Soda
  • 1 cup Walnuts, chopped
  • Coarse Sugar, optional
  • ½ tsp Kosher Salt

Directions

  • Preheat oven to 425 degrees F.
  • In a skillet, brown 5 tbsps of butter over medium heat. Remove and allow butter to cool for about 5-10 minutes.
  • In a large bowl, mash bananas until smooth. Add sugars, eggs, sour cream, vanilla extract, vegetable oil, browned butter, and milk.
  • In a separate bowl, whisk together all-purpose flour, nutmeg, baking powder, and baking soda. Add chopped walnuts to dry ingredients.
  • Fold flour mixture into wet ingredients until fully incorporated.
  • Line a muffin pan with muffin liners and fill each tin with 2-3 tbsps of batter. Top with coarse sugar and additional walnuts. Bake for 14-16 minutes.

Nutrition

Calories: 300kcal
Course: Breakfast
Cuisine: American

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