I don’t think there is anything more heavenly than eating a Banana Nut Muffin straight out of the oven! Still warm with a little pat of butter on top (I know, like it needs more butter… But I say if you’re going to indulge, INDULGE!), there is something so comforting about it.
To be completely honest, the only time I usually consider making Banana Nut Bread or Muffins is when I have overripe bananas. But this recipe has me thinking otherwise.
Most Banana Nut Muffin recipes call for pecans, but I had a lot of walnuts I needed to use, so I decided to switch it up.
This recipes yields 12 jumbo size muffins. They’re bigger than the typical cupcake wrapper, so if you are using those, adjust the cook time up a minute or two. I 1.5 the recipe and it made 6 jumbo size, 12 cupcake size, and 12 minis. Tip: Use a 1/4 c. icecream scoop and/or cookie scoop for even sizes and cleaner batter pouring.
BANANA TOASTED WALNUT MUFFINS
Prep Time: 10 Minutes Cook Time: 18-20 Minutes Servings: 12
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 4 overripe bananas
- 1 cup brown sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
- 2 eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup walnuts, toasted and chopped
- 12 Jumbo Baking Wrappers
Preheat oven to 375 degrees F and line your muffins tins with the wrappers.
In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated.
Chop walnut pieces. Place the walnuts in a small skillet and heat to medium high. Toss occasionally for 2-3 minutes. When you begin to smell the walnuts, they are toasted.
Remove the walnuts from the heat and fold them and the mashed bananas into the batter with a rubber spatula. Spoon the batter into the wrappers to fill them about halfway.
Give them a tap on the counter to get any air bubbles out.
Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before taking the muffins out. Serve warm or at room temperature.