Love is in my Tummy

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Banana Walnut Muffins

Banana Walnut Muffins

When you buy bananas and forget that you bought them, it’s ironic that when you finally remember, they are either dead or dying. Mine were dying. I wanted a chance to redeem myself and in the process save them too. And the best way to do that is by baking these delicious Banana Walnut Muffins!

Banana Walnut Muffins

Not too sweet, not too dense and not too soft. They were just perfect! And you know something else? This recipe is perfect for morning baking! Simply stir together the dry ingredients in a bowl, the wet ingredients in another bowl. Refrigerate the wet ingredients and in the morning, fold in the dry.

Banana Walnut Muffins

Transfer to a muffin tin (which you brilliantly lined and kept ready the previous night!), and BAKE!

Banana Walnut Muffins

I put them in the oven, hopped into the shower and when I got out, it was done! I let it cool as I got dressed, and packed them for a breakfast potluck and walked out! Thinking back to just how perfect that morning was, I still cannot believe it!

Banana Walnut muffins

Even if you do not have over-ripe bananas, you should still try it. Use this simple trick to over-ripen your bananas and you are good to go! Kitchen trick to over-ripen bananas in 15 minutes!

Banana Walnut Muffins

When you make these (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram  or Twitter . I’d love to see what you cook from here and will share it with pride on my social media feeds.

Banana Walnut Muffins

Created by on August 15, 2016

Banana Walnut Muffins

  • Prep Time:15m
  • Cook Time:20m
  • Total Time:35m
  • Serves: 12
  • Yield: About 12 muffins

Ingredients

  • 2 c all purpose flour
  • 1 1/2 tsp. baking soda (not baking powder)
  • 1/2 tsp. salt
  • 3 -4 overripe bananas (long yellow ones)
  • 1 c brown sugar
  • 3/4 c unsalted butter, melted
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1/2 c of walnuts or pecan, chopped. Or use just a handful.

Instructions

  1. Preheat the oven to 375°F/ 190°C. Line a 12-cup muffin tin with liners.
  2. In a bowl, combine the flour, baking soda and salt. Set aside.
  3. In another bowl, use a fork to smash those bananas. Mix in the brown sugar and whisk till the sugar melts into the banana. If making this overnight, just stir in. The sugar will melt overnight.
  4. Stir in the cooled, melted butter. Whisk in the eggs, vanilla extract and nuts. Reserve some nuts to sprinkle on top.
  5. Fold in the dry ingredients. Spoon into the prepared muffin tins.
  6. Bake at 375°F/ 190°C for 20 minutes, or until a skewer inserted into the center comes out clean.
  7. Cool on a wire rack before serving.
Source: Food Network

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Comments

  1. Hemalatha Chandrasekaran says

    Hey Tina, tried your recipe and it really came out yum, was a great hit among kids . great going girl, keep it up.

    Reply

  4. Shweta says

    I tried the recipe…it came out yumm….I replaced 1/3 cup apf with cocoa powder and had delicious choco banana walnut muffins. Thanks a ton

    Reply

    • Tina Dawson says

      Oooo love the addition of cocoa, Shweta! I’m so glad you loved them! 🙂 <3 Thanks so much for letting me know! You made my day!

      Reply

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