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A Banana Walnut muffin sits on a checkered blue linen

Banana Walnut Muffins

These banana walnut muffins are perfect for using up overripe bananas! Full of chopped walnuts, and banana chunks and flavor, they'll be a hit at any breakfast!
5 from 1 vote
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Course Breakfast
American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12

Ingredients

  • 1 ½ cup all-purpose flour
  • 1 ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoon cinnamon
  • ½ teaspoon kosher salt
  • ½ cup brown sugar
  • 2 large eggs
  • ½ cup canola oil
  • 1 ½ teaspoon vanilla extract
  • 1 ½ cups mashed banana
  • 1 ½ cups chopped walnuts divided

Instructions

  • Preheat the oven to 425 degrees Fahrenheit and line a muffin pan with liners or coat with nonstick spray and set aside.
  • In a small mixing bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Set aside.
  • In a separate, large mixing bowl combine the sugar, eggs, oil, vanilla extract, and banana, mixing until the ingredients are well combined. The batter will be lumpy from the banana. Then, add the dry ingredients to the wet and mix until just combined. Use a rubber spatula to fold in 1 cup of chopped walnuts.
  • Divide the batter equally among the prepared muffin cups, they should be full to the top. Sprinkle the reserved walnut pieces on top.
  • Bake the muffins at 425 degrees Fahrenheit for five minutes. Then, lower the temperature to 350 degrees Fahrenheit (leave the muffins in the oven!) and bake for an additional 10 to 12 minutes. They're ready to come out when you can insert a toothpick and it comes out clean.
  • Take the muffins out of the pan and cool on a wire rack.

Notes

  • The easiest way to measure and mash bananas is to mash the bananas inside a measuring cup. I like to break the first banana into 3-4 pieces, and slightly mash it with a fork inside a two-cup measuring cup. Repeat with the second and third bananas, fully mashing them after adding all three. Leave some chunks of banana or mash them into a puree-like consistency - it's up to you!
  • One of the secrets to fluffy muffins is to not overmix the batter! 
  • Use a mechanical ice cream scoop to portion out the muffin batter. It's easy to scoop and dump the batter with and will give you consistently sized scoops!
 
STORAGE:
These muffins are best enjoyed the day they're made (and while still warm from the oven!) but will last 2-3 days covered at room temperature.
You can also freeze any leftovers! Just make sure they've fully cooled before putting them in freezer bags or container. To reheat, take them out of the freezer and let them come to temperature on the counter. You can also microwave one for 15-30 seconds to eat immediately! They'll last for about 3 months in the freezer.

Nutrition

Serving: 1g | Calories: 297kcal | Carbohydrates: 30g | Protein: 4g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 245mg | Potassium: 196mg | Fiber: 2g | Sugar: 13g | Vitamin A: 22IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 1mg

Please note, Holiday Sweets N Treats isn't a professional nutritionist. Any and all nutritional information shared is an estimate. If you're following a specific diet or counting calories, we suggest you use the nutrition calculator of your choice. Calories can vary depending on the brands and products used.

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