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
- Heavenly Aroma: As these cinnamon rolls bake, they fill your kitchen with the warm, comforting scent of cinnamon, promising a deliciously satisfying treat.
- 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.
- 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!
Ingredients
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
Albana Shkupi
I love the addition of walnuts. Saving and trying this recipe.
Bruce and Dina Miller
Albana,
When we roast the walnuts it makes them so crunchy! We hope you enjoy!
Best,
Dina and Bruce
kathi
I’ll make this week! ?I seem to always forget to roast the walnuts, & what a difference! thanks for the reminder!!
Bruce and Dina Miller
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
Elizabeth Crissey
What a perfect breakfast to take to work on those busy mornings! Definitely making these!! ?
Bruce and Dina Miller
Elizabeth,
We think you are gonna put them on high rotation! Enjoy your week!
Dina and Bruce
Sarah
Love the crumbly top. Banana muffins make the best snacks.
Bruce and Dina Miller
Sarah,
The crumbly top is my favorite! So good with roasted walnuts!
Have the best week!
Dina and Bruce
Sue O'Connell
I can’t wait to try your recipe! Just letting the bananas get nice and ripe!
Bruce and Dina Miller
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
Elaine & James
Love the crumbly, walnut tops! Hope to make them on the weekend!
Bruce and Dina Miller
Elaine and James,
The toasted walnut tops are a favorite of mine! We hope you are enjoying your weekend!
Best,
Dina and Bruce
Pingback:Bacon & Cheese Muffins - The Perks of Being Us
Pingback:Healthy Lemon Blueberry Muffins with Poppyseeds -
Pingback:Apple Monkey Bread with Bourbon Cream Cheese Glaze Featured