Banana Walnut Muffins – Moist, Nutty, and Naturally Sweet
If you’re looking for a delicious way to use ripe bananas, these banana walnut muffins are the perfect choice. They’re soft, moist, and packed with the warm flavors of cinnamon, nutmeg, and ginger. The crunchy walnuts and caramelized banana topping make them extra special. Whether you enjoy them for breakfast, as a snack, or with a cup of tea, these muffins are sure to become a favorite!
Bananas are not only delicious but also packed with nutrients—learn more about their health benefits in this article from EatingWell!
Tips for Making the Best Banana Walnut Muffins
- Use overripe bananas: The riper, the better! Overripe bananas add natural sweetness and make the muffins extra moist.
- Add banana and walnuts when the batter is half-mixed: This ensures even distribution without overmixing, which keeps the muffins tender
- Don’t overmix: Stir just until the ingredients are combined to avoid dense muffins.
- Toast the walnuts: Lightly toasting the walnuts before adding them enhances their flavor and crunch.
- Top with banana slices, walnuts, and brown sugar: This creates a beautifully caramelized and crunchy topping as the muffins bake.
- Check for doneness: Insert a toothpick into the center of a muffin; if it comes out clean, they’re ready. Overbaking can dry them out.
- Domed top: Bake muffins at a slightly higher temperature for the first five minutes to create a domed top.
How to Store Banana Walnut Muffins
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep in a sealed container for up to a week. Warm them slightly before serving for the best texture.
- Freezer: Freeze in a ziplock bag or airtight container for up to 3 months. Thaw at room temperature or microwave for 20-30 seconds before eating.
Make These Muffins Your Own
- A handful of chocolate chips makes these muffins even more indulgent.
- Pecans or almonds work just as well if you don’t have walnuts.
- Use a plant-based milk and replace butter with coconut oil or more mashed banana.
- A splash of vanilla extract enhances the warm, comforting flavors.
This recipe makes 6 muffins. For 12 muffins, simply double the quantities.
Banana Walnut Muffins
These banana walnut muffins are soft, moist, and packed with warm spices. Topped with banana slices, walnuts, and brown sugar for extra flavor!
Equipment
- 1 Muffin pan
Ingredients
- 1 cup (120g) flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 cup (90g) sugar
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1 egg
- 1/4 cup (60ml) oil
- 1/2 cup (125ml) milk
- 1 medium banana
- 1/4 cup (25g) walnuts
- brown sugar for topping
Video
Instructions
Step 1: Preheat the oven
- Set your oven to 430°F (220°C) and line a 6-cup muffin tin with liners or grease it lightly.
Step 2: Prepare the ingredients
- Mash the banana and chop the walnuts. Reserve some banana slices and walnuts for topping.
Step 3: Mix the dry ingredients
- In a bowl, whisk together the flour, baking powder, salt, sugar, cinnamon, nutmeg, and ginger.
Step 4: Mix the wet ingredients
- In a separate bowl, whisk the egg, oil, and milk until well combined.
Step 5: Combine the batter
- Gradually mix the wet and dry ingredients. When the batter is halfway mixed, fold in the mashed banana and chopped walnuts. Do not overmix.
Step 6: Fill the muffin tins
- Divide the batter evenly among the muffin cups, filling them about ¾ full.
- Place reserved banana slices and walnuts on top of each muffin. Sprinkle with brown sugar for a caramelized finish.
Step 7: Bake the muffins
- Bake at 430°F (220°C) for 5 minutes, then reduce the temperature to 350°F (180°C) and bake for another 12 minutes or until a toothpick inserted in the center comes out clean.
Step 8: Cool the muffins
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
If you love moist and flavorful muffins, you might also enjoy my Fresh Pumpkin Muffins made with grated pumpkin!