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!
We enjoy these with just a dusting of powder sugar, or a bit of butter and honey. We hope you give these a try soon.
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.
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.
- Whisk eggs and milk in a mixing bowl. Add in Sugar, salt and baking powder. Whisk to combine. Whisk in melted butter and flour until no lumps remain.
- 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.
- 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.
Here are a few more muffin recipes to try!
And here is a recipe from Sues at We are Not Martha