Banana Walnut Muffins Recipe

Name: Banana Walnut Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggs; 1/4 cup oil (I used grape seed oil); 3/4 teaspoon almond extract; 3/4 cup white sugar; 1/4 cup applesauce; 1/2 cup buttermilk; 1 cup mashed banana (over ripened); 3/4 cup all-purpose flour; 3/4 cup white whole wheat flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/4 teaspoon nutmeg; 1 teaspoon cinnamon; 3/4 cup walnut pieces (I keep mine in nice big pieces)

Servings: persons

2 medium eggs
1/4 cup oil (I used grape seed oil)
3/4 teaspoon almond extract
3/4 cup white sugar
1/4 cup applesauce
1/2 cup buttermilk
1 cup mashed banana (over ripened)
3/4 cup all-purpose flour
3/4 cup white whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon cinnamon
3/4 cup walnut pieces (I keep mine in nice big pieces)

1
In medium bowl, whisk together all the dry ingredients. In a small bowl, toss walnuts with 1 tbs of the dry mixture.
2
In a large bowl, beat eggs slightly.
3
Add remaining ingredients mixing after each addition.
4
Finally, add the dry ingredients into the wet ingredients and gently stir till moistened then gently fold in walnuts.
5
DO NOT USE A BEATER: It will make the muffins dry and hard. All the mixing should be very gentle and just enough to incorporate everything together.
6
Lightly spray with oil, a 12 cup muffin tin and divide batter into each one. They will be very full.
7
Bake at 350u00b0F for about 22 minutes or until done.
8
Remove from oven and let cool 5 minutes. Remove from tin and eat now or later -- or both!

1061

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 medium eggs, 1/4 cup oil (I used grape seed oil), 3/4 teaspoon almond extract, 3/4 cup white sugar, 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.

That's it — enjoy your meal!

Banana Walnut Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions