Banana nut muffins made with walnuts

Banana nut muffins are a classic breakfast staple, in my opinion. You can get them pretty much anywhere in the world so I think these are great to have on the blog. I used chopped walnuts in this recipe but you could use almonds, cashews or even peanuts. I like serving these with chocolate syrup but of course this is entirely optional.

Tips for great banana nut muffins

• Choose overripe bananas- the ones that look black and almost moldy. They will give you a sweeter muffin. This principle applies to banana bread as well.
• Don’t over-mix the batter- for muffins in general, I don’t even use a mixer. I beat anything that needs to be whisked by hand and fold the remaining ingredients with a spatula. A rubber spatula is my best friend when it comes to muffins.
• Chop your nuts but not to the extent where they are super fine in texture. You can place the nuts in a Ziploc bag and pound at it to crush it.

As previously mentioned, dense muffins are achieved when you don’t over-mix the batter. Whisking the batter too much will lead to airier and fluffy muffins with a cupcake-like texture. I think muffins are much nicer when they are heavy and a bit coarse in texture. Serve this with some hot chocolate and your breakfast is set for the day.

Banana nut muffins

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Servings: 12 Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Rating: 5.0/5

( 1 voted )

Ingredients

3 overripe bananas, peeled 

1&1/2 cups all-purpose flour

1 cup granulated sugar

Pinch of table salt

1 teaspoon ground cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

1/2 cup melted unsalted butter

2 large eggs, at room temperature

2 tablespoons almond milk/dairy milk, at room temperature

3/4 cup chopped walnuts (see above notes for substitutes)

Instructions

1. Preheat the oven to 325°F/165°C.
2. Coat a 12-hole muffin tray with non stick spray or use cupcake liners.
3. Whisk together the flour, salt, cinnamon, baking powder, baking soda, in one bowl.
4. Mash the bananas into a smooth paste in a large bowl. Add the sugar, eggs, vanilla extract, milk and melted butter to the mashed bananas.
5. Fold in the flour mixture from step 3 into the bowl from step 4 with a spatula (don't whisk). Add the walnuts last.
6. Pour the batter into each muffin hole until it is 3/4 cup full. You can sprinkle some extra cinnamon on top.
7. Bake in the preheated oven for 25 minutes. Let it cool for a few minutes on a wire rack before serving.