This quarantine has apparently got everyone making some kind of banana nut bread variation. I just had some overriped bananas that I wanted to get rid of.
I had to bake a combination of regular size and mini muffins as I realized that I only had one of each pan. It actually worked out as I was able to choose the size of the muffin I want to eat depending on my mood.
I was also going to use brown sugar for this recipe, but I only had half a cup so I ended up using half brown and half white sugar.
Surprisingly, the still turned out well. It seems like these muffins aren’t so high maintenance and they’re also really simple to make!
- 24 regular muffins OR
- 48 mini muffins OR
- 12 regular muffins and 24 mini muffins
- 3 large or 4 medium super ripe bananas
- 2 cups of flour
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar (white or brown)
- 1 1/2 sticks of unsalted butter
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups walnuts
Notes and tips
- The more ripe the bananas, the better and sweeter the muffins are.
- This recipe works well for regular muffins and also mini muffins. For regular muffins, you just have to bake them for a little longer (about 3 minutes).
- Brown sugar (compared to white sugar) will make your muffins more moist and soft. Either one works though.
- You’ll know the muffins are done when you stick a toothpick in them and it comes out clean.
- You can increase the amount of nuts if you want (like I did) and you can sprinkle walnuts on top of the muffins as well.
Putting it together
- Chop the walnuts.
- Melt the butter and let it cool (I did it in the microwave).
- Preheat the oven to 375 degrees F.
- Use a fork to mash the bananas in a bowl.
- Line the muffin tins with cupcake wrappers.
Putting it together
- In a bowl, mix the flour, baking soda and salt. Put it to the side.
- In a separate large bowl, use an electric mixer to mix half the mashed bananas and sugar for a few minutes.
- Add in the melted butter, eggs and vanilla and beat.
- Add in the dry ingredients (from the first bowl) and mix with a plastic spatula until everything is mixed together.
- Fold in the nuts and the rest of the mashed bananas.
- Spoon the mixture into the muffin tins filling them only halfway.
- Tap the trays a couple of times on the table to get the air bubbles out.
- Bakes them in the oven for 15 minutes (mini) and 18 minutes (regular). Because I had 2 different different pans, I took the mini ones out early and left the regular ones in the oven for 3 more minutes.
- Take them out of the oven and let them cool for a little bit before taking a bite.
These banana walnut muffins turned out really well! They had a good amount of banana flavor, weren’t too sweet and were nice and moist. The nuts added a nice crunch for texture as well. I also liked that I had 2 different sizes of muffins in case I wanted just a bite sometimes.
Overall, I would totally recommend making this if you want a good banana walnut muffin.
I referred to this banana nut muffin recipe and tweaked it a little bit.