Banana Nut Muffins

Banana nut muffins are such a wonderful smell baking! Sundays are a great day to bake up a batch or 2 of muffins for breakfast. They are so good with just a touch of butter and maybe some honey. But in addition to having these delicious banana nut muffins for Sunday breakfast, we now have snacks for the week.

If you are finding your self sleeping in just a few more snooze alarms than you should, these muffins are a great grab and go for eating when you get to work, or between classes. They store great in one big bag or put them in small bags for lunches, or the snack drawer! I like to heat them up for about 30 seconds to bring the banana flavors to life.

We make these banana nut muffins with roasted walnuts. Roasting the walnuts gives them a more intense flavor, and they are just so crunchy! You could do the same for pecans. Pecans have a higher burn factor so keep an eye on them when you roast them!

Ingredients You Will Need

Slice that chicken thin, and get ready for this saucy dinner!

  • Chicken breasts (boneless and skinless): The primary protein source in the dish, providing a lean and versatile base for the piccata.
  • Flour (for dredging): Used to coat the chicken before frying, creating a crispy and golden exterior. It also helps thicken the sauce later.
  • Garlic granules or garlic powder: Adds a rich and savory flavor to the chicken. Garlic complements the tangy and bright elements of the piccata sauce.
  • Lemon pepper seasoning: Imparts a zesty and citrusy flavor to the chicken, enhancing its overall taste. This seasoning complements the lemony character of the sauce.
  • Extra-virgin olive oil (for frying): Used to fry the chicken breasts, contributing to the dish’s flavor and providing a desirable texture to the exterior of the chicken.
  • Shallot (diced): Adds a mild and sweet onion flavor to the sauce, enhancing its complexity.
  • Garlic (thinly sliced): Works in conjunction with the garlic used in the chicken dredging, intensifying the overall garlic aroma in the dish.
  • Chicken broth: Provides a savory and flavorful liquid base for the sauce, balancing the acidity from the lemon juice and wine.
  • Lemon juice: Infuses the sauce with a bright and citrusy flavor, creating the signature piccata taste.
  • Dry white wine (may substitute chicken broth): Adds depth and complexity to the sauce. The acidity and flavor from the wine complement the other ingredients.
  • Butter (sliced into pieces): Contributes richness and creaminess to the sauce, creating a velvety texture and smoothing out the flavors.
  • Lemon (thinly sliced): Adds both visual appeal and additional citrusy notes to the dish.
  • Capers (rinsed): Introduces a briny and tangy element, cutting through the richness of the butter and providing a distinctive flavor to the sauce.

Why you will love these cinnamon rolls

  1. Heavenly Aroma: As these cinnamon rolls bake, they fill your kitchen with the warm, comforting scent of cinnamon, promising a deliciously satisfying treat.
  2. Gooey Indulgence: With its gooey center and creamy frosting, each bite of these homemade cinnamon rolls offers a rich and indulgent experience that’s hard to beat.
  3. Better than store bought: Once you make these, you will realize that for a small amount of effort you have rolls that rival a bakery, and no need to buy them pre-made again!

Banana Nut Muffins

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Breakfast, brunch
Cuisine: American
Keyword: banana, muffins
Servings: 12 muffins
Calories: 268kcal
Author: Bruce and Dina Miller

Equipment

  • Baking Sheet
  • large mixing bowl
  • fork
  • Muffin pan
  • muffin liners
  • icecream scoop

Ingredients

  • 1 cup walnuts
  • spray oil
  • 2 eggs
  • ¾ cup milk
  • ¼ cup sugar
  • ½ teaspoon salt
  • 3 bananas ripe
  • 2 teaspoon baking powder
  • ½ cup butter melted and cooled
  • 1 ¾ cups flour
  • 2 tablespoon turbinado sugar

Instructions

Instructions for roasting walnuts:

  • Preheat oven to 300 F.
  • Spray a baking sheet with oil, and spread walnuts out in pan. Roast walnuts for 8 minutes, then turn, and roast for another 5. Watch carefully to ensure they do not burn. Remove from oven, and allow to cool. Chop coarsely using a nut chopper, or a sharp knife on a cutting board. Set aside.
    1 cup walnuts

Instructions for banana nut muffins:

  • Adjust oven temperature to 400 F.
  • Line muffin pan with paper liners. We like to use the tall ones to give more space for batter and because they give a more bakery shop look! Spray the insides of the liners with oil.
    spray oil
  • Whisk eggs and milk in a mixing bowl.
    2 eggs, ¾ cup milk
  • Add in Sugar, salt and baking powder. Whisk to combine.
    ¼ cup sugar, ½ teaspoon salt, 2 teaspoon baking powder
  • Whisk in melted butter and flour until no lumps remain.
    ½ cup butter, 1 ¾ cups flour
  • Peel and cut up banana into a bowl. Smash with a fork. Stir bananas gently into the muffins. Do not over mix. Add 2/3 of the walnuts into the muffin batter. Add bananas gently into the muffins and stir to combine, being careful not to overmix.
    3 bananas
  • Scoop the batter evenly into 12 cupcake liners using an ice-cream scoop. Sprinkle walnuts & turbinado sugar on top. Bake for 20 minutes, rotating halfway through. Muffins are done when they spring back after being lightly pressed. 
    2 tablespoon turbinado sugar, 1 cup walnuts

Nutrition

Serving: 1muffin | Calories: 268kcal | Carbohydrates: 29g | Protein: 5g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 246mg | Potassium: 204mg | Fiber: 2g | Sugar: 11g | Vitamin A: 321IU | Vitamin C: 3mg | Calcium: 78mg | Iron: 1mg
Tried this recipe?Let us know how it was!

Here are a few more muffin recipes to try!

And here is a recipe from Sues at We are Not Martha

Peanut Butter Chocolate Muffins

Dina and Bruce at the Golden Gate Bridge

Hi, we are Bruce and Dina Miller. We love to cook every night. We enjoy making a few healthy dishes, and also comfort food. We love crafting cocktails too! Come take a look, we would love to share our recipes with you.

Comments

  1. Albana Shkupi Reply

    5 stars
    I love the addition of walnuts. Saving and trying this recipe.

    • Dina and Bruce at the Golden Gate Bridge

      Bruce and Dina Miller Reply

      Albana,

      When we roast the walnuts it makes them so crunchy! We hope you enjoy!

      Best,

      Dina and Bruce

      • kathi Reply

        I’ll make this week! ?I seem to always forget to roast the walnuts, & what a difference! thanks for the reminder!!

        • Dina and Bruce at the Golden Gate Bridge

          Bruce and Dina Miller Reply

          Kathi,

          Of course! We hope you make these soon! If you do give us a review on how they turn out!

          Have the best week!

          Dina and Bruce

  2. Elizabeth Crissey Reply

    5 stars
    What a perfect breakfast to take to work on those busy mornings! Definitely making these!! ?

    • Dina and Bruce at the Golden Gate Bridge

      Bruce and Dina Miller Reply

      Elizabeth,

      We think you are gonna put them on high rotation! Enjoy your week!

      Dina and Bruce

  3. Sarah Reply

    5 stars
    Love the crumbly top. Banana muffins make the best snacks.

    • Dina and Bruce at the Golden Gate Bridge

      Bruce and Dina Miller Reply

      Sarah,

      The crumbly top is my favorite! So good with roasted walnuts!

      Have the best week!

      Dina and Bruce

  4. Sue O'Connell Reply

    5 stars
    I can’t wait to try your recipe! Just letting the bananas get nice and ripe!

    • Dina and Bruce at the Golden Gate Bridge

      Bruce and Dina Miller Reply

      Sue,

      You know ripe bananas are the best for this recipe! And be sure to roast the walnuts! It makes them so crunchy!!

      Have the best week!

      Dina and Bruce

  5. Elaine & James Reply

    5 stars
    Love the crumbly, walnut tops! Hope to make them on the weekend!

    • Dina and Bruce at the Golden Gate Bridge

      Bruce and Dina Miller Reply

      Elaine and James,

      The toasted walnut tops are a favorite of mine! We hope you are enjoying your weekend!

      Best,

      Dina and Bruce

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