Banana Walnut Muffins
Banana Walnut Muffins are a classic. They are so simple to make, perfect to use up brown bananas and delicious with a cup of coffee or a glass of milk.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 18-22 muffins 1x
- Category: Sweets
Ingredients
Scale
- 3–4 ripe bananas
- 3 cups all purpose flour
- 3/4 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoons grated nutmeg, optional
- 1/4 teaspoon salt
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 3 eggs
- 1/2 cup oil
- 1 cup plain yogurt or sour cream
- 1 teaspoon vanilla extract
- 1 cup toasted walnuts, chopped
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Grease the muffin pans generously with oil/melted butter or use paper liners.
- The best bananas to use are the ones that are already really ripe and starting to brown. They are much sweeter and will have a more intense flavor. Mash the bananas. I like to use a potato masher, but you can use a fork or anything else.
- Whisk all the dry ingredients together in a large bowl – the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- In another bowl, whisk the sugars, eggs, oil, yogurt or sour cream, and vanilla extract.
- Add the bananas to the liquid ingredients.
- Make a well in the center of the dry ingredients. Add the liquid ingredients into the well of the dry ingredients. Use a rubber spatula to mix the ingredients together, just until blended. Do NOT over mix. The dough should still be lumpy. It’s normal to see just a few streaks of flour in the batter.
- Add 1/2 cup of the walnuts to the batter. Mix to combine, gently, trying not to over mix, as I mentioned earlier. Fill the prepared muffin pan with the muffin batter. Top the muffins with the remaining walnuts. Of course, you can use any other nuts or omit the nuts completely. You will have 18-24 muffins, depending on how big you want the muffins to be.
- Bake in the preheated oven for 25-30 minutes.