Banana Nut Muffins

Course Breakfast, brunch

Cuisine American

Keyword banana, muffins

Prep Time 20

Cook Time 20

Total Time 40

Servings muffins

Calories 268kcal

Author Bruce and Dina Miller

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

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