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Amazing Banana Walnut Muffins: 1 Trick

Banana walnut muffins
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Enjoy these delightful banana walnut muffins, perfect for a balanced breakfast or snack. This recipe focuses on evenly distributing walnuts for consistent flavor and texture in every bite.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 ripe bananas, mashed
  • 1 cup chopped walnuts

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 12-cup muffin tin, or line with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gently fold in the mashed bananas into the wet ingredients.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  7. Fold in the chopped walnuts, ensuring they are evenly distributed throughout the batter.
  8. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  9. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  10. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For best results, use very ripe bananas. Their sweetness and moisture are key to tender muffins.
  • To ensure walnuts are evenly distributed, you can toss them with a tablespoon of the dry ingredients before adding them to the batter.
  • You can add a pinch of cardamom to the dry ingredients for an extra layer of flavor.
  • These muffins freeze well. Let them cool completely, then store in an airtight container or freezer bag.

Nutrition

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