Description
Warm, nutty muffins studded with toasted walnuts and ripe-banana sweetness, perfect for breakfast or brunch.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cinnamon
- 1 stick (1/2 cup) salted butter, melted
- 3 large ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/4 cup dark brown sugar, packed
- 1/4 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 to 1 cup walnuts, toasted and roughly chopped
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with liners or grease the cups. Toast walnuts on a baking sheet at 350°F for 5–7 minutes until fragrant; cool and chop.
- In a bowl, whisk together the flours, baking soda, salt, nutmeg, and cinnamon until evenly combined.
- In another bowl, mash the bananas well. Stir in the melted butter, granulated sugar, dark brown sugar, milk, egg, and vanilla until blended.
- Pour the wet mixture into the dry ingredients. Fold gently with a spatula just until there are no large streaks of flour — a few lumps are fine. Fold in about half of the toasted walnuts.
- Spoon batter into muffin cups (about 2/3–3/4 full). Sprinkle remaining walnuts over the tops.
- Bake 22–26 minutes, rotating the pan halfway if your oven has hot spots. A toothpick in the center should come out clean or with a few moist crumbs.
- Let muffins cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.
Notes
For dairy-free, swap butter for melted coconut oil or a neutral vegetable oil and use a non-dairy milk. To make a nut-free version, omit walnuts and add 1/2 cup raisins or pumpkin seeds.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American