Banana Nut Muffins

Full of the familiar banana flavour we all love, these muffins are a great way to use up the overripe bananas on your counter.

Prep Time15

Cook Time25

Course: Snack

Keyword: banana, banana muffins, muffins

Servings: muffins

Calories: 261kcal

Equipment

1 Muffin tin
12 paper muffin liners

Ingredients

1 ¾ cups All-purpose flour
1 tsp Baking soda
¼ tsp Salt
½ cup Chopped pecans
½ cup Butter softened
1 cup Granulated sugar
2 Eggs
¼ cup Sour cream
1 tbsp Milk
1 cup Mashed ripe bananas 3 medium

Instructions

Preheat oven to 400°F.
Grease or line muffin pan cups.
Mash bananas in a small mixing bowl.
In a medium mixing bowl, sift together flour, baking soda and salt. Stir in chopped nuts. Make a well in the center.
In another bowl, cream butter and sugar together. Beat in eggs one at a time. Mix in sour cream, milk and bananas.
Pour liquid mixture into well. Stir just to combine. Mixture will be lumpy.
Fill muffin cups ¾ full.
Bake for 20-25 minutes at 400°F until golden brown. Check for doneness by inserting a toothpick in the middle of a muffin. Toothpick should come out clean.
Transfer muffins to a cooling rack using a spoon to lift them out of the muffin pan.

Notes

Sometimes very ripe bananas will turn a little purplish when baked. Although this looks kind of weird it is just the result of oxidation, and they are perfectly fine to eat.

Nutrition