Banana & Walnut Muffins
Soft and fluffy banana & walnut muffins made with ripe bananas, warm cinnamon, and a simple walnut topping. Bakes tall with a bakery-style dome.
Servings: 12 muffins
Calories: 306kcal
Equipment
- muffin pan
Ingredients
- 1 ½ cups mashed bananas about 4 medium or 3 large ripe bananas
- 5 tablespoons unsalted butter melted
- 1 large egg room temperature
- ⅔ cup light brown sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons milk
- 1 ½ cups all purpose flour spooned & leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup chopped walnuts optional
Crunchy Walnut Topping
- ½ cup chopped walnuts optional
- 2 tablespoons all-purpose flour
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon unsalted butter melted
Instructions
- Preheat oven to 425°F. Line a 12-count muffin tin with liners or spray with nonstick spray.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, mash bananas until mostly smooth. Stir in melted butter and brown sugar until combined. Add egg, vanilla, and milk and mix until smooth.
- Add dry ingredients to the banana mixture and stir just until combined. Do not overmix.
- Fold in walnuts.
- Divide batter evenly among muffin cups, filling to the top.
- In a small bowl, combine topping ingredients until crumbly. Sprinkle evenly over muffins.
- Bake 5 minutes at 425°F. Without opening the oven, reduce the temperature to 350°F and bake 14–16 minutes more, until a toothpick inserted in the center comes out clean.
- Cool in pan 5 minutes, then transfer to a wire rack.
Notes
For deeper flavor, walnuts can be lightly toasted at 350°F for 5–7 minutes before using.
Use very ripe bananas for the best banana flavor.
Store in an airtight container up to 3 days or freeze up to 3 months.
Nutrition
Serving: 1muffin | Calories: 306kcal | Carbohydrates: 38g | Protein: 5g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 237mg | Potassium: 219mg | Fiber: 2g | Sugar: 20g | Vitamin A: 224IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 2mg
