Food & Cooking Recipes Breakfast & Brunch Recipes Banana Nut Muffins Be the first to rate & 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 May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Mike Krautter Prep Time: 20 mins Total Time: 1 hrs 10 mins Yield: 12 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. Ingredients 1 ½ cups (5 ounces) walnuts, divided 2 cups all-purpose flour 2 ¼ teaspoons baking powder 1 teaspoon coarse salt ¼ teaspoon ground cinnamon 3 extra ripe bananas, mashed (1 cup) ¾ cup light brown sugar 1 stick unsalted butter, melted 1 large egg ¼ cup milk Fine sanding sugar, for sprinkling (optional) Directions 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. 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. Rate it Print