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 for the Peach Cake

  • Flour: Provides structure to the cake.
  • Sugar: Sweetens the cake and adds moisture.
  • Baking Powder: Acts as a leavening agent, helping the cake rise.
  • Salt: Enhances flavor and balances sweetness.
  • Milk: Adds moisture and tenderness to the cake.
  • Sour Cream: Enhances moisture and richness in the cake.
  • Melted Butter: Adds richness and flavor to the cake.
  • Egg: Provides structure and richness.
  • Vanilla Extract: Adds depth of flavor and enhances sweetness.
  • Almond Extract: Provides a subtle nutty flavor that complements the peaches.
  • Lemon Zest: Adds brightness and freshness to the cake batter.

Ingredients for Topping:

  • Juice of Half a Lemon: Adds acidity and brightness to the topping.
  • Melted Butter: Adds richness and helps to bind the topping.
  • Fresh Peaches: Provides the main flavor and texture of the cake.
  • Coarse Sugar: Adds sweetness and texture to the topping, creating a crunchy crust.

Why you will love this peach cake:

You’ll love these chocolate cupcakes with buttercream frosting for several reasons:

  1. Summery Freshness: Peaches impart a delightful, juicy sweetness to the cake, evoking the essence of summer. Their vibrant flavor and aroma elevate the cake, making it a perfect treat for warm, sunny days.
  2. Versatility: Peach cake can be enjoyed in various forms, from simple tea cakes to elaborate layer cakes or upside-down cakes. Its versatility allows for creativity in presentation and flavor combinations, making it suitable for any occasion.
  3. Texture and Flavor: The combination of tender cake crumb and juicy peach slices offers a satisfying contrast in texture. The sweetness of the peaches complements the buttery richness of the cake, creating a harmonious blend of flavors that is both comforting and indulgent.

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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