Banana Walnut Muffins

Banana Walnut Muffins packed full of chunks of banana, chopped walnuts, cinnamon, nutmeg and cardamom. These muffins are great for a weekday morning or a leisurely weekend brunch. Instead of mashing the bananas, in this recipe, the bananas are diced so that each bite is packed with delicious banana chunks. A big, thick mushroom-like cap protects the moist center, creating a flavorful and tender crumb. The banana flavor intensifies if you tightly individually wrap these muffins in plastic wrap. Make these the night before and grab one as you are running out the door. So no more excuses! You are never too busy for breakfast. :)

One Year Ago: Peanut Butter Crispy Bars 

Banana Walnut Muffins

Printer Friendly Version

Ingredients:

  • 3 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fresh ground nutmeg
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon table salt
  • 10 tablespoons unsalted butter, softened
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups plain low-fat yogurt
  • 1 1/2 cups finely diced bananas (about 3 small)
  • 3/4 cup chopped walnuts
Directions:
  1. Preheat the oven to 375 degrees F. Line muffin cups with muffin liners or spray with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, nutmeg, cardamom, cinnamon and salt; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and light brown sugar on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. Beat in one-half of dry ingredients. Beat in one-third of yogurt. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated. Using rubber spatula, gently fold in bananas and walnuts.
  4. Divide batter equally among prepared muffin cups. Bake until muffin tops are golden brown, 25 to 30 minutes, rotating halfway through baking time. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.

Yields: 12 large muffins

Source: adapted from Cook’s Illustrated, January 1997

16 Responses to “Banana Walnut Muffins”

  1. #
    1
    jennknee — September 20, 2011 @ 10:54 am

    Yum. I have muffins on the brain right now. I’m definitely an avid fan of keeping good little muffins for easy breakfasts. These look so tasty :)

  2. #
    2
    Rufus' Food and Spirits Guide — September 20, 2011 @ 1:14 pm

    Those look worth waking up to!

  3. #
    3
    Caroline — September 20, 2011 @ 2:06 pm

    These look great! Your house would be a VERY dangerous place for me to live, considering you must always have sweets laying around. I wouldn’t be able to resist eating all of it.

  4. #
    4
    NY BAKER — September 20, 2011 @ 3:05 pm

    Not to nit pick, but when you say “large,” do you mean the jumbo/Texas size, or the “regular large” as opposed to the mini? Thanks!

    • Christina replied: — September 20th, 2011 @ 8:55 pm

      I wrote large because they really puff up when baked and have a giant “mushroom cap”. They are baked in a regular muffin pan though. :)

  5. #
    5
    kaliesthoughts — September 20, 2011 @ 3:52 pm

    . These look so tasty

  6. #
    6
    Emily — September 20, 2011 @ 6:00 pm

    These would make a great grab and go breakfast, especially if you smear some peanut butter on them before you go.

  7. #
    7
    Bluejellybeans — September 20, 2011 @ 6:42 pm

    I love this recipe Christina! I will love to have one of these tomorrow morning… too late now, maybe for brunch ;)

  8. #
    8
    The Teenage Taste — September 20, 2011 @ 6:43 pm

    Mmmm…fancy muffins are nice but sometimes there is nothing like good ol’ banana walnut muffin. Thanks for sharing! :-)

  9. #
    9
    Michael Ann Riley — September 20, 2011 @ 7:08 pm

    These sound great! I have a similar recipe and I love the flavors (with the cardomon) but the texture is pretty oily so I rarely make them. These look light and fluffy!! I want to try them!Thanks.

  10. #
    10
    ChgoJohn — September 21, 2011 @ 9:17 am

    THe flavors of banana and walnut are an absolute favorite. Great recipe — again!

  11. #
    11
    Eliot — September 21, 2011 @ 9:31 am

    Gave you (and your pumpkin round-up) a shout out today: http://eliotseats.com/?p=5717

  12. #
    12
    Liz @ Southern Charm — September 22, 2011 @ 9:58 pm

    What a perfect recipe for the weekends in the fall. Loveee

  13. #
    13
    Sandra — September 23, 2011 @ 7:12 pm

    I never miss breakfast and would eat these any time of the day. I also like the banana chunks.

  14. Pingback: Banana Walnut Muffins « ipinnedit

  15. Pingback: Sweet Pea's Kitchen » Biscoff Oatmeal Cookies

Leave a Comment