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A freshly baked banana walnut muffin topped with crunchy walnuts sits on a marble surface.
Layla

Banana Walnut Muffins

Tender, warmly spiced muffins packed with ripe banana and crunchy walnuts - the perfect use for those spotty bananas on your counter.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 0.5 tsp ground cinnamon
  • 0.25 tsp kosher salt
Wet Ingredients
  • 3 medium ripe bananas very ripe with brown spots, about 1.5 cups mashed
  • 0.5 cup unsalted butter melted and slightly cooled
  • 0.5 cup granulated sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract
Mix-Ins
  • 0.75 cup walnuts toasted and coarsely chopped, divided

Equipment

  • 12-cup muffin tin
  • Paper liners or cooking spray
  • Mixing Bowls
  • Whisk
  • Rubber spatula
  • Ice cream scoop or large spoon

Method
 

Prep
  1. Preheat oven to 350F. Line a 12-cup muffin tin with paper liners or grease well with butter. Toast the walnuts in the oven for 5-6 minutes until fragrant, then cool and chop.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt until well combined.
  3. In a large bowl, mash the bananas thoroughly with a fork until mostly smooth with some small lumps. Whisk in melted butter, sugar, egg, and vanilla until smooth.
  4. Pour dry ingredients into wet and fold with a rubber spatula until just combined - a few streaks of flour are okay. Fold in two-thirds of the walnuts, reserving the rest for topping. Do not overmix.
  5. Divide batter evenly among muffin cups, filling each about three-quarters full. Sprinkle remaining walnuts on top of each muffin, pressing gently to adhere.
  6. Bake 18-22 minutes until tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra banana flavor, use 4 bananas and reduce sugar to 1/3 cup. Muffins keep at room temperature for 2 days or freeze up to 3 months - reheat frozen muffins at 300F for 10 minutes. Substitute pecans or chocolate chips for the walnuts if desired.