Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Moist, not overly sweet. Nutty, soft, and not overly dense. A great breakfast on a lazy Sunday.

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Recipe Summary

cook:
30 mins
additional:
5 mins
total:
50 mins
prep:
15 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.

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  • Spread walnuts onto a baking sheet. Toast in the preheated oven until nuts start to turn golden brown and become fragrant, 10 to 15 minutes. Remove from the oven and chop finely when cool enough to handle. Leave oven on.

  • Whisk flour, sugar, chopped walnuts, baking soda, and salt together in a large bowl.

  • Combine bananas, eggs, melted butter, sour cream, and vanilla extract in a separate bowl. Fold banana mixture into flour mixture until just combined. Scoop batter evenly into the prepared muffin tin.

  • Bake until muffins are golden brown on top and tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack. Serve warm or at room temperature.

Nutrition Facts

304 calories; protein 5.5g; carbohydrates 37.2g; fat 15.7g; cholesterol 44.4mg; sodium 189.4mg. Full Nutrition
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