These Banana Walnut Muffins are moist (sorry, if you hate that word), light, and banana-ey (o.k. that’s not really a word but you know what I mean). I have made them for more than 15 years. The original recipe was from Tyler Florence. I used to be in love with him on his Food 911 cooking show. He basically went to people’s house (99% women) and showed them how to cook. How bad could that be? Having a cute chef come to your house and cook with you. His recipe uses pecans, but I think walnuts are great, too. You can do either or.
I’m not a savvy baker by any means, but by following these little tricks, the bake goods come out great every time.
Trick#1: Mash half of the bananas (2 bananas) with a fork so they still have a bit of texture. The other half of the bananas (2 bananas) will be mixed into the batter. Then fold the mashed bananas into the batter with the nuts, this will leave some banana chunks goodness in the muffins.
Trick#2: Use old bananas. Those old brown ones that no one wants to eat because they are too soft, those are the best for baking because they are sweet.
Trick#3: Do not over mix the batter, otherwise it will turn gooey and dense.
Trick#4: You want each muffin to be the same side so they are cooked at the same time. I like using an ice cream scoop to scoop the batter into the lined muffin pan.
Trick#5: Carefully read the measurement of everything. You don’t want to be that person who mixed up the sugar and salt measurements.
Trick#6: Everything should be at room temperature when you bake these muffins, especially dairy products. For eggs, you can put them in warm water for a few minutes if they are cold. Baking with room temperature ingredients will result in fluffy muffins.
Let’s cook some food! or shall I say…. Let’s bake some muffins!?
Preheat the oven to 375 degrees ºF.
Place liners
In a large bowl; combine flour, salt and baking soda and set aside.
In a small bowl, mash 2 bananas with a fork, so they still have a bit of texture, and set aside.
In the mixing bowl, whip the other 2 bananas and brown sugar together like you mean it, for good 3 minutes. You can use a stand mixer
Add the melted butter, eggs, and vanilla extract and beat well.
Add the dry ingredients.
Mix just until incorporated. Remember DO NOT overmix it.
Fold in the nuts and the mashed bananas with a spatula.
Use an ice cream scoop
Give them a tap on the counter to get any bubbles out.
Bake until a wooden skewer
Serve warm or room temperature. They are so good with a cup of coffee or tea. Enjoy!
FYI: You can also bake it in a 9 x 9 cake pan, it should take about 25-30 minutes. 🙂 Sprinkle some turbinado sugar on top for that extra sweet crunch. So good!
I hope you give this Banana Walnut Muffins recipe a try and let me know how it goes. The recipe card and comment box are below.
- 2 cups all-purpose flour
- 1½ teaspoon baking soda
- ½ teaspoon salt
- 4 overripe bananas
- 1 cup brown sugar
- ¾ cup (1½ sticks) unsalted butter, melted and cooled
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts or pecans
- Preheat the oven to 375 degrees ºF.
- Place liners in the muffin pan.
- In a large bowl, combine flour, salt and baking soda and set aside.
- In a small bowl, mash 2 ripe bananas with a fork, so they still have a bit of texture, and set aside.
- In the mixing bowl, whip the other 2 bananas and brown sugar together like you mean it, for good 3 minutes. You can use a stand mixer or handheld electric mixer.
- Add the melted butter, eggs, and vanilla extract and beat well.
- Add the dry ingredients. Mix just until incorporated. Remember DO NOT overmix it.
- Fold in the nuts and the mashed bananas with a spatula.
- Use an ice cream scoop to scoop the batter into the lined muffin pan. Give them a tap on the counter to get any bubbles out.
- Bake until a wooden skewer or toothpick comes out clean, about 18 to 20 minutes. Serve warm or room temperature. They are so good with a cup of coffee or tea. Enjoy!
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