Food & Cooking Recipes Breakfast & Brunch Recipes Banana Walnut Muffins 3.3 (44) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 22, 2018 Print Rate It Share Share Tweet Pin Email Photo: Bryan Gardner Ingredients 4 ripe bananas 1 cup packed light-brown sugar ½ cup walnut oil 1 large egg 1 cup all-purpose flour 1 cup whole-wheat flour 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon coarse salt ½ cup nonfat yogurt 1 tablespoon pure vanilla extract 1 cup chopped toasted walnuts Directions Preheat oven to 350 degrees. Line 24 muffin-tin cups with paper liners. Beat bananas with a mixer on medium speed until mashed. Beat in sugar, oil, and egg until smooth. Reduce speed to low. Add all-purpose and whole-wheat flours, baking powder and baking soda, and salt; beat until smooth. Beat in yogurt and vanilla until combined. Fold in walnuts. Fill muffin liners 3/4 full; bake until a tester comes out clean, 20 minutes. Rate it Print