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Perfect banana walnut muffins: 24 glorious bites

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Whip up these delightful banana walnut muffins, perfect for a cozy morning treat. This recipe ensures a balanced distribution of walnuts for maximum flavor in every bite.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (about 2-3 medium bananas)
  • 1/2 cup milk
  • 3/4 cup chopped walnuts

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 12-cup muffin tin, or line with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a separate small bowl, whisk together the mashed bananas and milk.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the banana mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Gently fold in the chopped walnuts.
  8. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  9. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  10. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Ensure your bananas are very ripe for the best flavor and sweetness.
  • For even walnut distribution, you can toss them with a tablespoon of the flour mixture before adding to the batter.
  • These muffins are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://sundayflavor.com/banana-walnut-muffins/