Banana Nut Muffins

Soft, moist, and filled with rich banana flavor, these Classic Banana Nut Muffins are a timeless favorite. Made with ripe bananas, yoghurt (or sour cream), and crunchy nuts, they strike the perfect balance between tender crumb and satisfying texture. Whether enjoyed for breakfast, as a snack, or tucked into a lunchbox, these muffins are comforting, reliable, and incredibly easy to make.

This recipe is ideal for using up overripe bananas and comes together in just one bowl for the dry ingredients and one bowl for the wet ingredients — no mixer required.

🍌 Why This Recipe Works

Ripe bananas add natural sweetness and moisture
Yoghurt or sour cream creates a soft, fluffy crumb
Oil or butter keeps the muffins tender for days
Gentle mixing prevents dense muffins
Nuts add crunch and depth of flavor

Ingredients

Dry Ingredients

2 cups (250 g) all-purpose flour
¾ cup (150 g) granulated sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp ground cinnamon (optional)

Wet Ingredients

½ cup (120 ml) vegetable oil or melted butter
2 large eggs, room temperature
1 tsp vanilla extract
3 medium ripe bananas, mashed
(about 1¼ cups / 300 g)
½ cup (120 ml) plain yoghurt or sour cream

Add-Ins

¾ cup (90 g) chopped walnuts or pecans
Extra nuts for topping (optional)

Step-by-Step Instructions

1️⃣ Preheat and Prepare

Preheat your oven to 180°C (350°F).
Line a 12-cup muffin tin with paper liners or grease well to prevent sticking.

2️⃣ Combine Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Whisking evenly distributes the leavening agents for consistent rise.

3️⃣ Mix Wet Ingredients

In a separate bowl, whisk the oil (or melted butter), eggs, and vanilla extract until well combined. Add the mashed bananas and yoghurt, mixing until smooth and creamy.

4️⃣ Bring the Batter Together

Pour the wet mixture into the dry ingredients. Using a spatula, fold gently until just combined.
Do not overmix — a few small lumps are perfectly fine.

Fold in the chopped nuts.

5️⃣ Fill the Muffin Tin

Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle extra nuts on top if desired for a bakery-style finish.

6️⃣ Bake

Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

7️⃣ Cool and Serve

Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Enjoy warm or at room temperature.

Serving Suggestions ☕

Serve warm with butter or honey
Pair with coffee, tea, or milk
Perfect for breakfast-on-the-go
Great as an afternoon snack

Storage & Freezing

Room temperature: Store in an airtight container for up to 3 days
Refrigerator: Up to 5 days
Freezer: Freeze cooled muffins for up to 3 months

To reheat, warm in the microwave for 20–30 seconds.

Helpful Baking Tips ✨

Use bananas with brown spots for maximum flavor
Measure flour correctly to avoid dry muffins
Let eggs and yoghurt come to room temperature
For tall muffin tops, start baking at 200°C (400°F) for 5 minutes, then reduce to 180°C