Banana walnut muffins

Banana walnut muffins

Oct 12 2021


25 min

Makes 12 muffins

Seems that doing quarantine, baking and cooking together keeps the family happy... So today we are making these insane banana walnut muffins!! I never throw anything away and when bananas start getting really dark brown, it means that I have fo do something out of them.... Banana bread, muffins, cookies or pancakes are usually a good way to use them... SO here we go!


  • 3 ripe bananas
  • 2 eggs
  • 1/2 cup of butter, melted at room temperature
  • 2 tsp of vanilla extract
  • 2/3 cup of sugar (I used a mix of regular and brown sugar, with organic)
  • 1 tsp of baking soda
  • 1/4 tsp salt
  • 1/2 tsp of cinnamon
  • 1 3/4 cup flour (I used gluten free flour)
  • 1/3 cup of walnuts, chopped
  • Topping: 2-3 tbsp of walnuts and 2-3 tbsp of brown sugar


Preheat oven at 350F. Grease or line up a muffin pan.

Combine the flour, baking soda, salt and cinnamon in a bowl.

In a large mixing bowl whisk the sugar with melted butter and when smooth add in the eggs and beat together. Add in the vanilla and mash bananas.

Using a spatula combine the dry ingredients in wet mixture, without over mixing (otherwise it will create a tough batter and tough muffins). Finally incorporate the chopped walnut ( even if you see here and there specs of flour, it is ok. It is better that way than to over mixing it).

Make the topping by mixing the sugar and walnuts and sprinkle some on each muffin.

Scoop the batter in lined up muffin pan and bake for 15-18 minutes or until toothpick comes out clean. Store in an airtight container for a few days. These can also be frozen individually... My guess is that they will be gone before you even think of freezing them.

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