Banana Walnut Muffins

by Melody Thacker, in How To, Recipes (1 Comment)

Banana muffins are popular and a great way to use up overripe bananas. These muffins are moist, with flecks of banana and chunks of walnuts which adds to the texture and flavor. You can leave out the walnuts but we love them. Walnuts add protein, healthy fat, fiber, and nutrients besides tasting good.

Banana walnut muffins are wonderful for breakfast, brunch, bedtime snacks, packed lunches or anytime. I always feel like muffins are more convenient than banana bread because you can grab and go but with the same wonderful banana flavor. They’re delicious slathered in real butter or plain. How do you like your banana walnut muffins, with butter or without?

How to Make Banana Walnut Muffins

This banana walnut muffin recipe follows the classic muffin method.  You’ll find step by step directions in photos and written directions to help you master muffins. To make tender muffins the batter is mixed just until the dry ingredients are moistened. You’ll notice the batter will be lumpy, that’s the way it should be. Over mixing can cause muffins to have tunnels and be tough. 

To prevent the walnuts from sinking to the bottom of muffins toss them with a teaspoon of the flour before folding them into the batter.

I always think these muffins taste better after they’ve been stored for a few hours up to a couple of days because the flavors meld and they get moister.  These banana and walnut muffins freeze well. If you have any left! 

Ingredients for Banana Walnut Muffins: 

Watkins Non-stick cooking spray

1 cup mashed banana (about 3 bananas)

¼ cup butter, melted

¼ cup whole milk

1 large egg

1 teaspoon Watkins baking vanilla

½ cup brown sugar

½ cup sugar

2 cups all-purpose flour

1 teaspoon Watkins Himalayan pink salt

1 teaspoon baking soda

1 cup chopped walnuts, plus extra to top muffins before baking if desired

Directions to Make Banana Walnut Muffins:

1. Preheat the oven to 350°F. Spray a standard muffin tin with non-stick cooking spray and set aside.
   
2. Combine the mashed bananas, melted butter, and milk in a large mixing bowl.
   
3. Beat in the egg, vanilla, and brown sugar.
   
4. Add in the remaining dry ingredients and fold in until just mixed. (see tips below) Then, fold in the walnuts.
   
5. Fill the muffin pan cups to about 4/5 full. Top with additional walnuts, if desired.
   
6. Place the pans in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove from the oven and cool muffins for 5-10 minutes in the pan.
7. Then, remove muffins from the pan and cool on a wire rack. Store muffins in an airtight container. Enjoy!

Prep time: 10 minutes
Bake time: 20 minutes
Yields: 12 muffins