Banana and Walnut Muffins

Soft Banana and Walnut Muffins

Autumn banana and walnut muffins with a delicious cinnamon flavor, very tasty. with the addition of crushed walnuts. An easy and quick snack idea to make using ripe bananas.

I won’t hide from you that I love bananas in cakes. Banana adds a lot of softness to preparations and gives them a good banana flavor.

Making banana cakes is also a good way to recycle very ripe bananas that no one wants to eat. As soon as I have some lying around, I rush to use them to make a banana bread or muffins like those you liked a lot, the double chocolate muffins.

These muffins are very simple to make and are nutritious for Wednesday’s snack or for a quick bite. Not only am I a fan of homemade, but I particularly love baking for moments of conviviality to share around a cake. I especially love these moments of complicity that we can have with our children to prepare this kind of small cake.

The combination of banana and walnuts goes very well together, and with this little touch of cinnamon, these muffins are super good. They are flavorful and very soft. In one bite, you get a bit of crunch, softness, and a delicious flavor in your mouth.

If you don’t like cinnamon, you can omit it. The muffins will be just as good. As I love so much the smell that spreads in the house when I bake a gingerbread, I add 1/2 teaspoon of 4 spices to the batter. If you don’t like walnuts, you can replace them with ground hazelnuts.

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What can you replace the banana with?

It will completely change the taste of these muffins, but if you really don’t like the taste of bananas, you can replace it with plain or flavored Greek yogurt.

I haven’t tried it, but I think it will work very well if replaced with applesauce.

For more indulgence, you can add some chocolate chips.

Banana and Walnut Muffins

Recipe in Video

Ingredients:

Note: Find the printable recipe card at the end of the article

I have reduced the amount of sugar since the video was uploaded. The recipe originally called for 250 g (8.8 oz) of sugar.

3 eggs
150 g sugar (5.3 oz)
220 ml sunflower oil (7.8 oz)
1 teaspoon vanilla extract (optional)
250 g flour (8.8 oz)
1 baking powder (7g / 0.25 oz)
125 g walnuts ground into small pieces ( 4.4 oz)
125 g walnut halves for decoration ( 4.4 oz)
1 large banana or 2 small ones
1/2 teaspoon cinnamon or 2 packets of vanilla sugar
1 tablespoon butter

If you don’t like the taste of cinnamon, use vanilla sugar or lemon zest.

Preparation steps:

1. Preheat the oven to 160°C (320° F)

2. Beat the eggs, sugar, and vanilla extract until pale, then add the oil while continuing to whisk.

3. Add the sifted baking powder then the flour. Mix well to make the batter light and airy. Then incorporate the coarsely ground walnuts (some pieces should remain).

4. Melt the butter in a pan, add the banana cubes, cinnamon or vanilla sugar. Stir to coat the banana pieces without crushing them. Remove from heat and incorporate into the batter. Mix well.

5. Fill a piping bag without a nozzle with the batter or use an ice cream scoop to fill the muffin cups.

6. Fill the cups 3/4 full and place a walnut half or several small pieces on top.

7. Bake for about thirty minutes, more or less depending on your oven. A skewer inserted in the center should come out clean.

8. Place them on a rack and let them cool. Store them in an airtight container.