Moist and delicious classic banana nut muffins are chock full of fruit with three bananas and lots of crunchy walnuts.
Banana Nut Muffns
By Sue Lau | Palatable Pastime
One of my favorite muffins for breakfast is this classic banana nut muffin recipe, so when it became that time of month for #MuffinMonday, I knew it was what I wanted to bake.
It seems there are always the makings of these muffins around since I like freezing my ripe bananas in ziplock bags if I don’t get to them soon enough. I know lots of people like freezing bananas right in the skin, but since they weep a little liquid as they thaw, I tend to peel them, break up into a bag and label it with how many.
Did you know that a great use for frozen bananas is to toss them frozen into a food processor and puree until smooth? You’ll be amazed. Especially the texture which is very creamy. And you don’t even need sugar or cream. Think about that when you diet as I believe it is still legit for Weight Watchers.
The muffins are really easy to get together as muffins usually are- just stir them up and don’t over-stir, the same way most quick breads are made, especially pancakes. The reason you only stir until moist is because over stirring makes the crumb tough.
Besides breakfast, these are also excellent for packing in lunches, as we all search for things to tuck into those bags.
Don’t forget to peek at the collection of muffin recipes below the recipe printout today. There are some delicious sounding ones!
Banana Nut Muffns
Ingredients:
- 3 large ripe bananas, mashed (one cup pulp)
- 6 tablespoons cooled melted butter
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup buttermilk
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 2 cups all purpose flour
- 1 cup chopped walnuts
- 1/4-1/3 cup additional finely chopped walnuts
Method:
- Preheat oven to 350°F.
- Liberally grease muffin tins or use paper cupcake liners.
- Stir together the banana pulp, melted butter, eggs, vanilla and buttermilk in a small bowl.
- In another larger bowl, stir together the baking powder, salt, sugar and flour, then add the buttermilk mixture to the flour and stir gently to moisten.
- Fold in the cup of chopped walnuts.
- Pour muffin batter into muffin tins about 2/3 full of batter, and sprinkle the tops with the rest of the finely chopped walnuts.
- Bake 22-24 minutes or until golden.
- If you greased the tins, wait about ten minutes before turning the muffins out.
- In either case, finish cooling the muffins on a wire rack.
From the kitchen of palatablepastime.com
Muffin Monday March 2018
- Banana Nut Muffins from Palatable Pastime
- Butternut Squash & Apple Muffins from Karen’s Kitchen Stories
- Cheezy Garlic Muffins from A Day in the Life on the Farm
- Healthy Carrot Cake Muffins from Farm Fresh Feasts
- Papaya Muffins from Passion Kneaded
- Peanut Butter Stuffed Banana Muffins from Food Lust People Love
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.
Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.
Love the addition of walnuts, Sue. Banana nut is a classic!
A Classic that is always a welcome treat.
Yummy! I can’t wait to try it!
Great recipe, especially given everything you have going on!