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Walnut Banana Muffins
Emma

Walnut Banana Muffins

These Walnut Banana Muffins offer a beautiful balance of tender crumb and crunchy texture, made with high-quality ingredients and straightforward techniques. They are perfect for breakfast or as a wholesome snack.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins servings
Course: Breakfast
Cuisine: American
Calories: 215
Ingredients Method Notes

Ingredients
  

  • 3 large overripe bananas (mashed)
  • 1.5 cups all-purpose flour
  • 1/3 cup unsalted butter (melted)
  • 1/2 cup granulated sugar
  • 1 large egg (room temperature)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3/4 cup chopped walnuts

Method
 

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Line a standard muffin tin with paper liners or grease it thoroughly with butter.
  3. In a large mixing bowl, mash your ripe bananas until smooth with a few small lumps.
  4. Stir the melted butter into the mashed bananas.
  5. Whisk in the sugar, beaten egg, and vanilla extract until well combined.
  6. In a separate bowl, sift together the flour, baking soda, and salt.
  7. Gradually add the dry ingredients to the wet banana mixture, folding gently until just combined.
  8. Fold in half of the chopped walnuts.
  9. Divide the batter evenly among the twelve muffin cups and sprinkle the remaining walnuts on top.
  10. Bake for 18 to 22 minutes, or until a toothpick inserted comes out clean.
  11. Let cool for five minutes before transferring to a wire rack.

Notes

Store in an airtight container with a paper towel to absorb moisture. Muffins can be frozen for up to three months.