Easy Banana Walnut Muffins
Moist, tender banana muffins packed with crunchy walnuts and warm cinnamon. Perfect for busy mornings or a cozy snack.
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Servings:
Ingredients
Main Ingredients
- 1.75 cup all-purpose flour
- 0.7 cup granulated sugar
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp fine salt
- 0.5 tsp ground cinnamon
- 1.25 cup mashed ripe bananas about 3 medium
- 0.5 cup plain yogurt whole milk or low-fat
- 0.33 cup vegetable oil
- 0.5 cup lightly beaten eggs about 2 eggs
- 1.5 tsp vanilla extract
- 0.75 cup chopped walnuts toast for extra crunch, if desired
- 1 tbsp turbinado sugar for sprinkling, optional
Instructions
Preparation Steps
- Heat oven to 350°F. Line a 12-cup muffin tin with liners or grease lightly.
- Whisk flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl.
- Stir together mashed bananas, yogurt, oil, beaten eggs, and vanilla in a separate bowl.
- Pour wet ingredients into dry. Mix gently until just combined; a few streaks are fine.
- Fold in walnuts, reserving a pinch for topping if you like.
- Divide batter among cups, about 3/4 full. Sprinkle turbinado sugar and reserved walnuts on top.
- Bake 18–22 minutes, until golden and a toothpick comes out clean or with a few moist crumbs.
- Cool in the pan 5 minutes, then move muffins to a rack to finish cooling.
Notes
Try swapping 1/4 cup walnuts with mini chocolate chips, or add a pinch of nutmeg. For bakery-style tops, rest the filled pan 10 minutes before baking. Store airtight at room temperature for 2 days or freeze up to 3 months.
This recipe is an original creation inspired by classic Easy Banana Walnut Muffins flavors. All ingredient ratios and instructions are independently developed.