Best The Palace Cafes Banana Walnut Muffins Recipes

BANANA-WALNUT MUFFINS

Banana-Walnut Muffins image

Moist, not overly sweet. Nutty, soft, and not overly dense. A great breakfast on a lazy Sunday.

Provided by SuperSaph

Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes

Time 50m

Yield 12

Number Of Ingredients 10

Ingredients

1 ¼ cups walnuts, finely chopped
2 cups all-purpose flour
¾ cup white sugar
¾ teaspoon baking soda
½ teaspoon salt
3 very ripe bananas, mashed
2 eggs, beaten
6 tablespoons unsalted butter, melted and cooled
¼ cup sour cream
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 304 calories, Carbohydrate 37.2 g, Cholesterol 44.4 mg, Fat 15.7 g, Fiber 2.2 g, Protein 5.5 g, SaturatedFat 5.7 g, Sodium 189.4 mg, Sugar 16.6 g

BANANA NUT MUFFINS

Banana Nut Muffins image

Here's how to bake banana nut bread in quick and easy individual portions. Stash some in the freezer so you always have breakfasts and snacks ready to go.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 1h10m

Yield Makes 12

Number Of Ingredients 11

Ingredients

1 1/2 cups (5 ounces) walnuts, divided
2 cups all-purpose flour
2 1/4 teaspoons baking powder
1 teaspoon coarse salt
1/4 teaspoon ground cinnamon
3 extra ripe bananas, mashed (1 cup)
3/4 cup light brown sugar
1 stick unsalted butter, melted
1 large egg
1/4 cup milk
Fine sanding sugar, for sprinkling (optional)

Steps:

Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. Spread walnuts on a baking sheet and bake until fragrant, about 12 minutes. Cool 15 minutes then coarsely chop. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. In a separate bowl, whisk together banana, sugar, eggs, butter, and milk. Stir wet ingredients into dry ingredients then stir in 1 cup walnuts.
Divide batter evenly between prepared cups using a 2-ounce scoop. Sprinkle with remaining 1/2 cup nuts and sanding sugar if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.