Bakery Styled Banana and Walnut Muffins (Edit recipe)

If you have spotted ripe bananas on your counters, I recommend baking these beautiful muffins. This recipe is super customizable. If you don't like walnuts, replace them with pecans or chocolate chips. Why not have fun while you bake? That's the whole point!
35 minutes
15 minutes
Difficulty:
Intermediate
Show nutritional information
This is our estimate based on online research.
Calories:277
Fat:16 g
Carbohydrates:30 g
Protein:5 g
Cholesterol:0 g
Sodium:195 mg
Fiber:3 g
Sugars:11 g
Calculated per serving.

Serves: 12

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Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Mash the bananas with a fork in a bowl, set aside
  2. In a mixing bowl, combine the mashed bananas, vegetable oil, brown sugar, egg and vanilla extract.
  3. Stir to combine with a spatula
  4. Add in the flour, baking soda, cinnamon, and salt, stir with a spatula or mix on low.
  5. Add most nuts in – reserve the remaining for the top of the muffins & stir
  6. Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF
  7. Line your muffin pan
  8. Fill the liners to the top with batter
  9. Press the remaining 1/2 cup of nuts onto the tops of the muffins
  10. Bake for 9 minutes at 425ºF, then keep the muffins in the oven, turn the temperature down to 375ºF and bake for 13-15 minutes or until a toothpick inserted in the center comes out clean.
  11. Allow the muffins to cool in the pan for 10 minutes before moving them to a cooling rack.
  12. Enjoy!

Notes

If you're feeling fancy, you can also top off the muffins with a streusel mix!

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