When you have overripe bananas – you need to make banana muffins! These jumbo bakery style banana muffins with nuts are so delicious. They have so much flavor!

Bakery Style Banana Muffins

Difficulty:  Easy | Prep time: 10 minutes | Bake time:  25 minutes | Servings: 8-10 muffins

Muffin Ingredients:

• ½ cup sugar
• 5-7 medium-sized, ripe bananas (about 2 ¼ cups)
• ½ cup sour cream
• ¼ cup oil
• 3 egg yolks
• 2 ¼ cup flour
• 1 Tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup chopped pecan or walnut pieces

Streusel Topping Ingredients

• ⅓ cup brown sugar
• 2 Tablespoons flour
• ½ teaspoon cinnamon
• 2 Tablespoons unsalted butter, melted
• ½ cup chopped pecans or walnuts

Instructions:

Banana Nut Muffins Instructions:

1. Preheat the oven to 400 degrees.  Line your jumbo muffin pan(s) with liners, and set aside. 
2. In the bowl of a stand mixer, combine the sugar and bananas.  Mix until bananas are mashed and combined. 
3. Add in the egg yolks, oil, and sour cream.  Mix until combined. 
4. Add in the baking powder, baking soda, salt and flour.  Mix on low speed until combined.  Scrape the sides often and mix again. 
5. Fold in the chopped nuts.  
6. Measure out the muffin batter to fill the liners until they are about ⅔ full.  

Streusel Topping Instructions:

1. In a small bowl, combine the brown sugar, flour, and cinnamon.  
2. Add in the melted butter and mix until combined.  
3. Add in the chopped nuts and combine.  
4. Sprinkle the streusel topping over the muffin batter. 
5. Bake in the preheated oven for 8 minutes. 
6. Lower the heat to 350 degrees and bake for an additional 15 minutes or until the edges are slightly browned and the center is set.  
7. Allow to cool slightly before removing from the pan.   

Storage:  Muffins can be stored in an airtight container for up to 3 days or frozen for 3 months.