Banana-Walnut Muffins Recipe

Name: Banana-Walnut Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup sugar; 1 ½ teaspoons cinnamon; 1 ⅓ cups flour; 2 teaspoons baking powder; ½ teaspoon salt; ½ cup chopped walnuts; 1 cup mashed banana (1-2 bananas); 1 cup plain yogurt; 1 large egg; 4 tablespoons unsalted butter, melted

Servings: persons

¾ cup sugar
1 ½ teaspoons cinnamon
1 ⅓ cups flour
2 teaspoons baking powder
½ teaspoon salt
½ cup chopped walnuts
1 cup mashed banana (1-2 bananas)
1 cup plain yogurt
1 large egg
4 tablespoons unsalted butter, melted

1
Preheat oven to 375 degrees.
2
Line a 12 cup muffin pan with baking liners.
3
In a small bowl, mix 1/4 cup sugar with 1 teaspoon cinnamon.
4
In a large bowl, whisk together the flour, remaining 1/2 cup sugar, baking powder, salt, remaining 1/2 teaspoon cinnamon and walnuts.
5
In a small bowl, beat together the banana, yogurt and egg with a fork.
6
Stir in the butter.
7
Stir the wet ingredients into the flour mixture until just combined.
8
Fill the lined muffin cups with teh batter.
9
Sprinkle the reserved cinnamon-sugar mixture on top.
10
Bake until golden and a toothpick inserted into the centers comes out dry, about 20 minutes.

618

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ¾ cup sugar, 1 ½ teaspoons cinnamon, 1 ⅓ cups flour, 2 teaspoons baking powder, and more.

Yes, Banana-Walnut Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana-Walnut Muffins

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