Description
Enjoy these delightful banana walnut muffins, a perfect blend of moist banana bread and crunchy walnuts. Lina Kohn from Gourmet Gusto shares her cherished recipe, ensuring a balanced flavor and texture in every bite.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 3 ripe bananas, mashed
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts, plus extra for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 12-cup muffin tin, or line with paper liners.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the mashed bananas and vanilla extract until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the chopped walnuts.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Sprinkle a few extra chopped walnuts on top of each muffin.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure your bananas are very ripe for the best flavor and sweetness.
- For even walnut distribution, you can toss the chopped walnuts with a tablespoon of the flour mixture before folding them into the batter.
- These muffins are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 muffin
- Calories: Approximately 250-300
- Sugar: Approximately 20-25g
- Sodium: Approximately 150-200mg
- Fat: Approximately 12-15g
- Saturated Fat: Approximately 4-6g
- Unsaturated Fat: Approximately 8-9g
- Trans Fat: 0g
- Carbohydrates: Approximately 35-40g
- Fiber: Approximately 2-3g
- Protein: Approximately 3-4g
- Cholesterol: Approximately 40-50mg