We have all, at one point in time, witnessed unappealing dark spots developing on the bananas that are lying on our kitchen counter. You contemplate whether to eat one, because you don’t want them to go to waste, but you’re just not in the mood for it. Dang, the ripeness and dots can drive you BANANAS! Well, before you even think about getting rid of these multipurpose fruits, consider converting them into some banana bread or banana muffins! My recipe below for banana walnut muffins is a quick & easy way to create aromatic and super moist little munchkins that are great for breakfast or a snack! If you’re using a standing mixer, check out my instructional YouTube video below. Tried and enjoyed my recipe? Please subscribe to my channel, leave me a comment and/or tag me @rackoflam on social media!
Banana Walnut Muffins Recipe
Ingredients
- 1/3 cup melted butter
- 1/4 cup sugar See Note 1
- 1 large egg beaten
- 3 ripe bananas mashed
- 1 tsp vanilla extract
- 1 ½ cup all-purpose flour
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ½ cup chopped walnuts
Instructions
- Preheat oven to 350°F
- In a bowl, cream together the melted butter and sugar, then blend in the beaten egg, mashed bananas and vanilla. Mix well.
- In a separate bowl, thoroughly blend together the flour, baking soda, baking powder and salt.
- Combine both mixtures.
- Add walnuts, then fold into the batter.
- Coat muffin pans with cooking spray, then fill each cavity evenly with the batter (about 2/3 of cavity).
- Bake at 350°F for 20-25 minutes until golden brown and when inserted toothpick comes out clean.
- Let cool for 2-3 minutes then serve warm.
Video
Notes
- I prefer my muffins less sweet, using just 1/4 cup of sugar. The natural sweetness from the ripe bananas should also compensate for less sugar. However, if you prefer your muffins sweeter, use 1/2 cup of sugar or to taste.
