Banana Walnut Muffins are a great snack or breakfast on the go. Enjoyed as is, with your favorite cup of coffee or a side fruit – you can’t go wrong. These scratch made muffins are simple to make and loaded with yummy banana flavor.
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Easy Banana Walnut Muffins
How do I make Banana Walnut Muffins?
Thankfully, this is an incredibly easy recipe! You need just a few pantry staple ingredients like flour, baking soda, cinnamon and more, as well as walnuts, bananas, eggs and milk. You’ll cream together sugar and butter first, a baking staple! After that you’ll continue to add your wet ingredients. Once you’ve incorporated all of your wet ingredients, you’ll add your dry ingredients to the batter and mix well. The walnuts go last. They only need about 20 minutes to bake as well, which is fantastic since you can easily whip these up one weekend afternoon or weekday morning.
Can I make any substitutions to these easy banana muffins?
Yes! If you don’t like walnuts, just leave them out. You could also substitute them with chopped almonds or a fruit of your choice. Drained pineapple and shredded coconut would be delicious or try semisweet chocolate chips or peanut butter chips! To make these dairy free, use vegan butter and almond, coconut or oat milk.
Topping them with a streusel would be lovely as well. To do so, you’ll mix 1 cup flour, 1/4 cup brown sugar, 1 tsp cinnamon together then cut in 4 tablespoons cold butter until crumbly. Don’t overmix it or it’ll become paste like! Top your banana walnut muffin batter with spoonful or so of the streusel before baking and add a minute or two the final baking time. Drizzle with a simple vanilla glaze once cooled or enjoy as is!
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How do I store banana walnut muffins?
These delicious breakfast on the go bites can easily be stored in an air-tight container on your counter or fridge. Consume them within 3 days. You’ll can also freeze them for later! Place them in a gallon freezer bag, making sure to remove as much air as possible. Consume within 3 months. To thaw, leave in your fridge overnight or wrap in a damp paper towel and microwave in 30 second increments until warmed through.
Banana Walnut Muffins
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 3 large bananas ripe
- 2 large eggs
- 1 tsp vanilla
- 3 tbsp whole milk
- 2 cups all purpose flour scooped and leveled
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp allspice
- 1/2 cup chopped walnuts
- Preheat the oven to 350.
- Line a 12 count muffin tin with liners.
- In a large bowl, cream together the butter and sugars.
- Add bananas to the butter and sugar, mix well.
- Add the eggs, milk and vanilla extract. Mix well.
- Add the dry ingredients- flour, baking powder & soda, cinnamon and allspice to the batter. Mix until the flour is well combined. Batter will be lumpy from bananas.
- Coat walnuts in a small amount of flour to help them from sinking to the bottom of the muffins. Stir into batter.
- Spoon until liners and bake 17-20 minutes until done. To check for doneness, stick a toothpick or butter knife into the middle. If it comes out clean, they're done.
- Remove from heat, allow to cool and dig in!