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Banana Nut Muffins

4

Here's how to bake banana nut bread in quick and easy individual portions. Stash some in the freezer so you always have breakfasts and snacks ready to go.

  • Prep:
  • Total Time:
  • Yield: Makes 12

Photography: Mike Krautter

Ingredients

  • 1 1/2 cups (5 ounces) walnuts, divided
  • 2 cups all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1 teaspoon coarse salt
  • 1/4 teaspoon ground cinnamon
  • 3 extra ripe bananas, mashed (1 cup)
  • 3/4 cup light brown sugar
  • 1 stick unsalted butter, melted
  • 1 large egg
  • 1/4 cup milk
  • Fine sanding sugar, for sprinkling (optional)

Directions

  1. Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. Spread walnuts on a baking sheet and bake until fragrant, about 12 minutes. Cool 15 minutes then coarsely chop. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. In a separate bowl, whisk together banana, sugar, eggs, butter, and milk. Stir wet ingredients into dry ingredients then stir in 1 cup walnuts.

  2. Divide batter evenly between prepared cups using a 2-ounce scoop. Sprinkle with remaining 1/2 cup nuts and sanding sugar if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.

Reviews Add a comment

  • gawatsarah
    15 AUG, 2017
    These are by far the best banana nut muffins I've ever had- super moist, perfect amount of sweetness, exactly what I was hoping for. I used two (larger than typical) bananas that weren't overly ripe, and skipped pre-baking the walnuts. It seemed like a lot of nuts at first, but it was the perfect amount. Will definitely make these again, they were fantastic!
    Reply
  • sharris86051
    19 APR, 2017
    My first time making homemade muffins and they were just okay. They weren't as moist or as sweet as I would have liked them to be. Maybe a little more tweaking on the recipe.
    Reply
  • noriheikkinen
    19 APR, 2017
    Turned out delicious! No idea what the commenter below experienced when they mentioned oversalting -- 1 t salt is a perfectly reasonable amount for this size of batter. I only had 2 bananas, and subs[filtered]uted En-Er-G Egg Replacer for the egg and vanilla soy milk for the milk. I doubled the cinnamon to 1/2 t, and am glad I did -- it's nowhere near overpowering, but is slightly more present than 1/4 t would have been. Could even likely go to 3/4 t or 1 t. 20 minutes in the oven was slightly too little for these; I'd do 23-25 next time. I'll be making these again!
    Reply
  • lizspam13gmail
    21 MAR, 2017
    damnnit
    Reply
  • jortizlmt
    8 DEC, 2015
    Made this recipe but I think the amount of baking powder plus the salt made the muffins too salty. Wasted walnuts!
    Reply