Best Banana Walnut Muffins Recipes

CHOCOLATE CHIP AND WALNUT BANANA BREAD MUFFINS

Steps:

• Sift the flour, baking soda and salt into a bowl. Set aside.
• Whisk the eggs and the vanilla together. Set aside.
• Preheat oven to 350°F.
• Cream together the butter and sugar until light and fluffy (I use a Kitchen Aid stand mixer for this).
• Gradually pour the egg mixture into the butter while mixing until incorporated.
• Add the bananas and stir until incorporated.
• Mix in the flour mixture until just incorporated with a spatula.
• Pour in the walnuts and chocolate chips and gently fold into mixture.
• Place mixture in a paper-line muffin tray and bake for about 20 minutes or until a toothpick comes out clean. (All tray sizes and ovens are different so keep an eye on them).

BANANA-WALNUT MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
• Spread walnuts onto a baking sheet. Toast in the preheated oven until nuts start to turn golden brown and become fragrant, 10 to 15 minutes. Remove from the oven and chop finely when cool enough to handle. Leave oven on.
• Whisk flour, sugar, chopped walnuts, baking soda, and salt together in a large bowl.
• Combine bananas, eggs, melted butter, sour cream, and vanilla extract in a separate bowl. Fold banana mixture into flour mixture until just combined. Scoop batter evenly into the prepared muffin tin.
• Bake until muffins are golden brown on top and tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack. Serve warm or at room temperature.

BANANA WALNUT CRANBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
• Combine 2 cups flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a large bowl.
• Combine white sugar, melted butter, and eggs in another bowl; whisk until smooth. Mix in bananas, cranberries, and 1/2 cup walnuts. Fold in flour mixture and mix until a lumpy batter forms.
• Spoon batter into lined cups, filling each 3/4 full.
• Mix brown sugar and 3 tablespoons flour in a small bowl. Cut in cubed butter with a pastry cutter or two knives until pea-sized crumbles form. Mix in 1/3 cup walnuts.
• Sprinkle walnut crumble over batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool for 5 minutes.

BANANA, DATE AND WALNUT MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray 12-cup muffin pan with no-stick cooking spray; set aside.
• Combine flour, sugar, rolled oats, baking powder, baking soda and cinnamon and in large bowl; set aside.
• Combine eggs, yogurt, melted Becel® Plant-Based Bricks, vanilla, and bananas in medium bowl.
• Stir banana mixture into flour, then stir in the walnuts and dates. Evenly spoon batter into prepared pan.
• Bake 20 minutes or until muffins are golden, and a toothpick inserted comes out cleaned. Cool on a wire rack for 10 minutes, then take it out of pan and cool completely.

BANANA-WALNUT-DATE MUFFINS

Steps:

• Preheat oven to 375 degrees. Line 12 standard muffin cups with paper liners; lightly coat liners with cooking spray.
• Whisk together baking mix and sugar. In a large bowl, whisk together banana, buttermilk, eggs, oil, and vanilla. Fold in dry mixture until just combined, then gently fold in walnuts and dates.
• Divide batter evenly among cups, filling each to the brim. Bake until a toothpick inserted in center of a muffin comes out clean, 25 to 30 minutes. Let cool in pan 5 minutes, then remove from pan and let cool completely on a wire rack.

BANANA-WALNUT BRAN MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line a 12-muffin tin with paper liners and spray with cooking spray.
• Whisk together the flour, bran flakes, 1/3 cup of the chopped walnuts, baking powder, cinnamon, 1/2 teaspoon salt, baking soda and nutmeg in a large bowl. Whisk together the brown sugar, oil, sour cream, bananas, eggs and vanilla in a medium bowl. Add the wet mixture into the dry mixture and gently fold until just incorporated (it's OK if there are lumps in the batter).
• Evenly divide the batter among the muffin cups and sprinkle each with some of the remaining 1 tablespoon walnuts and turbinado sugar if using. Bake until the muffins are golden brown, bounce back when pressed and a toothpick inserted in the center comes out clean, 20 to 22 minutes. Let cool in the pan for a few minutes, then remove and cool completely on a rack. Store in an airtight container at room temperature for up to 3 days.

GLUTEN-FREE BANANA WALNUT MUFFINS

Steps:

• In a large bowl, beat the first seven ingredients until well blended. In a large bowl, combine the flour, baking soda, xanthan gum, salt and cinnamon; gradually beat into banana mixture until blended., Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Sprinkle with walnuts. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

BANANA DATE WALNUT MUFFINS (LOW FAT, VEGAN)

Steps:

• Preheat the oven to 400 and spray a muffin pan with non-stick spray or line with wax paper muffin cups.
• Sift together the flour, baking powder, salt, and cinnamon.
• In another bowl, mash the banana with the sugar, soymilk, apple sauce, and agave nectar.
• Pour the banana mixture into the flour mixture and stir just until combined.
• Add in the dates and walnuts, and pour into 12 muffin cups.
• Bake for 15-20 minutes, until a toothpick comes out clean.

BANANA, BLUEBERRY, OAT, AND WALNUT MUFFINS

Steps:

• 1) Preheat oven to 400°. Grease and flour muffin tins. 2) Mix egg and sugar until light and thick, about 5 minutes. 3) Add mashed banana, yogurt, oil, vanilla, and honey. Mix well. 4) In a separate bowl, combine the flour, oats, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix thoroughly. 5) Fold in dry ingredients to the wet mixture. Continue to fold carefully until mixture is homogeneous. 6) Fold in dried blueberries and 3/4 of the chopped walnuts. 7) Distribute batter evenly, and top each muffin with remaining walnut crumbles. 8) Place in oven for about 20 minutes, until tester comes out clean. 9) Using knife, remove muffins from tin and let cool for 10 minutes. 10) Serve warm or at room temperature.

CHOCOLATE CHIP BANANA WALNUT MUFFINS- USING CAKE MIX

Steps:

• Mix bananas, oil and eggs in a separate bowl with a whisk, then add to cake mix, combine with a rubber spatula.
• Stir in nuts and walnuts.
• Makes 12 large muffins. Sprinkle with coconut on each, it will toast when baking -- and bake for 20 to 25 minutes at 400 degrees°F.

AVOCADO-BANANA-WALNUT MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Cream together bananas and avocado in a mixing bowl using an electric mixer. Pour in eggs and milk; mix well.
• Whisk whole wheat flour, brown sugar, white sugar, baking soda, cinnamon, and salt together in a separate bowl.
• Pour flour mixture into banana mixture slowly and mix until incorporated. Add walnuts and mix for 1 minute.
• Divide batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

AVOCADO BANANA AND WALNUT MUFFINS

Steps:

• Heat oven to 375 degrees (F).
• Grease 12 muffin tins, or spray with nonstick vegetable oil, or line with paper cups.
• In a large bowl, mix avocado, bananas, eggs and milk.
• In a seperate bowl, whisk or sift together flour, sugar, baking soda and salt.
• Stir flour mixture into avocado mixture; do not over mix. Stir in walnuts.
• Spoon batter into prepared muffin tin; bake 15 to 20 minutes, or until tops start to brown and a toothpick inserted into a muffin comes out clean.

BANANA AND WALNUT MUFFINS (VERY HEALTHY)

Steps:

• Mix bananas, honey, oil and LSA in a large bowl.
• Fold in remaining ingredients and mix.
• Spoon into a nonstick muffin pan and bake in a moderate oven for approximately 20-25 minutes.

GLUTEN-FREE BANANA-WALNUT MUFFINS

Steps:

• Preheat oven to 350 degrees. Line a 12-cupmuffin tin with baking cups. Whisktogether brown-rice flour, ground walnuts,potato starch, tapioca flour, bakingpowder, xanthan gum, and salt.Whisk together yolks, oil, sugar, bananas,and vanilla. Fold flour mixture into banana mixture.
• Whisk whites until stiff peaks form.Working in 3 batches, fold whites intobatter. Fill each baking cup with batter.Bake until light golden brown anda toothpick inserted into the centerscomes out clean, 22 to 24 minutes. Letcool slightly. Turn out muffins onto a wire rack, and let cool completely.

BANANA WALNUT MUFFINS (SPLENDA)

Steps:

• Preheat oven to 350°F
• Fill 12 muffin cups with paper liners.
• Stir dry ingredients together.
• In a separate bowl, mix remaining ingredients, except walnuts.
• Stir dry ingredients into wet ingredients just until mixed.
• Fold walnuts into batter.
• Divide batter between 12 muffin cups.
• Bake 15 minutes, or until toothpick comes out clean from the center of a muffin.

BANANA WALNUT MUFFINS

Steps:

• Preheat oven to 350 degrees. Line 24 muffin-tin cups with paper liners. Beat bananas with a mixer on medium speed until mashed. Beat in sugar, oil, and egg until smooth. Reduce speed to low. Add all-purpose and whole-wheat flours, baking powder and baking soda, and salt; beat until smooth. Beat in yogurt and vanilla until combined. Fold in walnuts. Fill muffin liners 3/4 full; bake until a tester comes out clean, 20 minutes.

FIG AND BANANA WALNUT MUFFINS

Steps:

• Preheat oven to 350°; lightly butter 20 muffin cups (or coat them with cooking spray).
• Add 2 tablespoons water each to any empty muffin cups.
• In a bowl, mix the flour, baking powder, baking soda, cinnamon, and salt together; add in the figs and chopped walnuts; toss to coat.
• In another bowl, whisk the banana, brown sugar, melted butter, egg, and vanilla together until blended; add to dry ingredients all at once; fold in until evenly moistened.
• Divide batter among muffin cups; sprinkle tops evenly with broken walnuts.
• Bake 20-22 minutes until tops are golden and pick comes out clean.
• Cool on a wire rack before removing the muffins from pan.

GLUTEN FREE BANANA WALNUT MUFFINS

Steps:

• In a blender, combine eggs, oil, bananas, dates and stevia and blend on medium speed until combined.
• Add in coconut flour, salt and baking soda and blend until smooth.
• Fold in walnuts.
• Scoop ¼ cup batter into lined muffin tins.
• Bake at 350°F for 20 to 25 minutes (my batch took exactly 23 minutes, though all ovens are slightly different).
• Cool and serve.

BANANA WALNUT MUFFINS

Steps:

• preheat oven to 350.
• put bananas and butter in bowl, and mix until bananas are mashed.
• Add eggs and sugar and mix well.
• Add dry ingredients to batter and mix well.
• Stir in walnuts.
• portion batter into 12 prepared muffin cups.
• Bake 45 mins or until golden brown, and poke tester comes out clean.

THE PALACE CAFE'S BANANA-WALNUT MUFFINS

Steps:

• Preheat oven to 350 degrees. Grease 12 (1/2 cup) muffin cups. Mix together flour, sugar, chopped walnuts, baking soda and salt in large bowl. Combine bananas, butter, egg and milk in medium bowl. Add banana mixture to dry ingredients, mixing until just combined. Divide batter among prepared cups. Bake until tester inserted into center comes out clean, about 25 minutes. Serve warm or at room temperature.