Winter Warmers: Simple Banana Walnut Muffins

Simple Banana Walnut Muffins are moist and full of spice and earthy walnuts.  Steaming hot from the oven they are the perfect winter treat.

 

Simple Banana Walnut Muffins

During the winter months I find that I make muffins often....okay, like every week.  There is something comforting about having a hot muffins slathered in butter with your morning coffee, hot tea, or a glass of cold milk!  I just love all the cozy feels it gives.  Today we're making a classic, Banana Walnut Muffins.  When I hear that name it reminds me of two places, a bakery that was next to my office that made the best muffins, and Costco's giant banana walnut muffins.  This is a darn good muffin, but it is simple to pull together, and is made all in one bowl. (love that!)

The muffins come out moist and tender and are filled with earthy walnuts for crunch.  A great combination that's hard to beat.  This batch is a small batch of 6-8 muffins so it's a family friendly recipe.  Get your drink of choice ready because hot muffins are on the menu!

Enjoy!

What Ingredients do I need?

 

• fresh walnuts
• a ripe banana - you wants some brown spots on the banana peel
• eggs
• low-fat milk
• canola oil
• all purpose flour
• sugar or sugar alternative if using (for Keto, low carb)
• baking powder
• salt

 

Substitutions and Variations

• Use a combination of white whole wheat flour along with all purpose flour for a more earthy flavor.  (1 cup all purpose and 1/2 cup of white whole wheat flour)

• Make mini muffins or small loaves instead - adjust the cooking time accordingly.  (10-12 min for mini muffins; 30-40 for small loaves depending upon the size)

• Doing a Keto diet or want lower carb? Use an alternative sugar of you choice as a substitute. I like King Arthur's sugar alternative.

• Any addition of dried fruit (raisins, currants, golden raisins, cherries or cranberries) or add-ins (chocolate chips, shredded coconut, walnuts, granola, cinnamon chips) will work.

Kitchen Tips and Notes

• 1st rule of thumb when making muffins is "do not overmix" the batter.  You want it batter to just come together.  Little spots of flour is okay.

• To get high muffin tops turn your oven up to 400 degrees.

• Make sure you are using fresh baking powder.  To test put 1/2 teaspoon into 1/4 cup of boiling water.  If it bubbles, you are good.

• Double the recipe for 12 muffins.

• Muffins can be frozen individually and kept for 3 months.

• Fill the muffin tin almost to the top for nice big domed muffins.

 

More Muffin Recipes

Strawberry Chocolate Chip Mini Muffins - Lower Carb Version

Pumpkin and Eggnog Swirl Muffins

Apple Cider Doughnut Muffins

Vanilla Chai Muffins

Cranberry Orange Muffins - Small Batch

Mexican Hot Chocolate Muffins

Simple Blueberry Muffins

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Simple Banana Walnut Muffins

make 6-8 muffins

1 large ripe banana, mashed
1 large egg
1/2 c 2% milk
1/4 c canola oil
1 1/2 c flour
1/2 c sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/3 c walnuts, chopped

Preheat oven to 400 degrees.  Spray a muffin tin with non-stick cooking spray and set aside.

In a large bowl mash the banana.  Add the egg, milk, and oil.  Mix together using a spatula to completely incorporate.

Add the flour, sugar, baking powder, salt, and cinnamon.  Stir just until combined.  Do not over mix.  Fold in the walnuts, leaving a few back to place on the tops of the muffins.

Using a scoop, add batter to the individual muffin tins.  Add the remaining walnuts on the tops of each muffin.  Bake 18-20 minutes.  Remove from the oven and allow to cool 5-10 minutes in the tin.  Serve warm or at room temperature.