One Bowl Jumbo Banana Nut Muffins
These muffins are large and in charge! If you’re looking for a bakery style banana walnut muffin that is super fluffy, with a sweet and crunchy muffin top – then this is it! The best part? It’s all made in one bowl, and in about 30 minutes you can have 8 jumbo super yummy banana nut muffins!
So let’s talk about bananas. Banana bread seriously got a glow up last year. 2020 was unofficially the year of the banana bread. But this year, maybe it’s the year of the banana nut muffin? No? I dunno, I’ve been more into muffins lately. They’re like secretly dessert that you can have for breakfast, and everyone’s ok with it! When you go to a bakery, you always get these super huge muffins, while the ones you make at home in little cupcake liners always come out so small. That’s why for these muffins, I use squares of parchment paper, and I totally fill them up with batter, then I sprinkle a sweet streusel and extra walnuts on top – so every bite is just absolutely scrumptious!
Here’s What You’ll Need . . .
- sour cream
- canola oil
- vanilla extract
- brown sugar
- granulated sugar
- baking powder
- baking soda
- unsalted butter
How to use parchment paper instead of cupcake liners
So I like using parchment paper squares instead of cupcake liners when I want to make jumbo muffins. What you’ll want to do is cut squares of parchment paper into about 6×6 inch squares. It doesn’t have to be perfect at all, and it’s totally okay if it’s a bit smaller- we’re going for a rustic look. Once the batter is ready, you’ll fill one at a time. Take a glass that is just a bit smaller than the size of your muffin tin cups. Place one square of the parchment paper over the muffin cup, and push the glass into it. It will naturally shape itself into a muffin liner, the sides folding over each other a bit. You can help it along a bit by folding the sides neater and pressing down along the sides of the glass so the parchment creases. Use a cookie scooper to scoop batter into the parchment paper liner – don’t be afraid to go over the top of the muffin tin cup, as long as you stay inside the parchment liner. Then you’ll sprinkle with the streusel. Muffins will rise well during baking too, to give you beautifully jumbo muffins that are super easy to unwrap once cool.
Making the one bowl batter
- Mash two overripe bananas with a fork in a large bowl. They can be overripe, or just kinda getting to the about to be too ripe stage – either kind works.
- Add the eggs, sour cream, canola oil, vanilla, brown sugar, and granulated sugar to the bowl. Whisk together until well combined.
- Next you’ll add in your dry ingredients – so your flour, baking powder and soda, salt, and cinnamon. Fold in carefully, not overmixing, but not leaving any dry ingredients unmixed. Use a silicone spatula for this. Now add in 1 cup of walnut pieces. If you have only whole walnuts or halves, I would break them into smaller pieces so they are bite sized in the muffins. You don’t want to bite into a giant walnut in the middle of your muffin. Fold these all in.
- Use a cookie/ice cream scoop (about 2-2.5 inch size) to fill the parchment paper liners. Don’t be afraid to fill them up nice and full, but not so much that the batter overflows – definitely leave some parchment paper above. You can fill it up much more than regular liners though.
- Now you’ll use the same bowl to make your streusel (after you wash it out)!
How to easily make streusel
- Combine sugars, flour, cinnamon in your bowl and mix. Melt butter in a microwave safe glass. Let it cool a bit then pour over the dry ingredients and mix with a fork until it forms clumps. Sprinkle the streusel and extra walnut pieces over the top of your batter and you’re all set to bake! Bake at 425F for 5 minutes, then at 375F for 23-25 mins, until a toothpick inserted into the center of the muffins comes out clean. Remove, let cool, and enjoy your big beautiful muffins!
Some notes. . .
- Muffins can be stored in an airtight container for 3-5 days.
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One Bowl Jumbo Banana Nut Muffins
- parchment paper
- 2 overripe bananas
- 2 large eggs
- ½ cup sour cream
- ⅓ cup canola oil
- 1 tsp vanilla extract
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2¼ cup flour
- 1 tbsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 1 cup walnut pieces + extra for tops
- ⅓ cup unsalted butter
- 5 tbsp flour
- 3 tbsp brown sugar
- 2 tbsp granulated sugar
- ½ tsp cinnamon
- Mash two overripe bananas with a fork in a large bowl. Add the eggs, sour cream, canola oil, vanilla, brown sugar, and granulated sugar to the bowl. Whisk together until well combined.
- Add in your flour, baking powder and soda, salt, and cinnamon. Fold in with a silicone spatula. Next add in the walnut pieces and fold in.
- Preheat oven to 425F. Use a cookie/ice cream scoop (about 2-2.5 inch size) to fill the parchment paper liners. Don't be afraid to fill them up nice and full, but not so much that the batter overflows. Set aside and prepare streusel.
- Wash out the bowl from your batter. Combine brown and granulated sugars, flour, and cinnamon in the bowl and mix together.
- Melt butter in a microwave safe glass. Let it cool about 3 minutes. Pour butter over the dry ingredients and mix until it forms clumps.
- Sprinkle the streusel and extra walnut pieces over the top of your batter.
- Bake muffins at 425F for 5 minutes, then reduce temperature to 375F and bake for 23-25 mins, until a toothpick inserted into the center of the muffins comes out clean. Remove, let cool before you enjoy!
- If you like extra crunchy tops, feel free to double the streusel recipe and pile it onto each muffin.