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I had a few leftover bananas lying around my kitchen, so I decided to whip up some tasty banana walnut muffins this weekend. They are exceptionally moist and the walnuts add a great toothsome crunch. This recipe can have myriad variations: try using different types of nuts and seeds, or add some chocolate chips or dried fruit like raisins or cranberries.
I’m not a big banana-eater. Sometimes I like a banana on toast with peanut or almond butter, or blended into a smoothie. I always have a bunch at home, because I never know when I’ll get a hankering for a banana. However, this always means I’ve got a few overripe bananas that I then throw into my freezer, collecting them until I have enough for a recipe like this.
- 2 cups whole wheat flour
- 1 Tbsp baking powder
- 1 tsp salt
- 3 large eggs
- ⅔ cup milk
- ½ cup melted butter
- ½ cup firmly packed dark brown sugar
- 1 tsp vanilla extract
- 1½ cups mashed ripe bananas (I used 3)
- ½ cup chopped walnuts
- Preheat oven to 400F.
- Place 12 paper cups into a muffin tin. Set aside.
- Mix together the flour, baking powder, and salt in a medium bowl. Set aside.
- Combine the eggs, milk, and melted butter in a large bowl. Mix well.
- Add the brown sugar, vanilla, and ripe bananas to the wet mixture.
- Add the dry ingredients to the wet ingredients and mix slightly. Add the walnuts.
- Combine but do not overmix; the batter should be lumpy.
- Divide the batter among the 12 muffin cups.
- Bake for 20 to 25 minutes, or until a cake tester comes out clean.
