Banana walnut muffins are one of those bakes that never go out of style. Whether you are trying to use up overripe bananas or craving something warm and wholesome, these muffins are the answer. Their texture is soft and moist, with just the right balance of natural sweetness and nutty crunch. When served warm with tea or coffee, they offer a sense of home and comfort in every bite.
This recipe celebrates the natural sweetness of ripe bananas without the need for too much sugar. The walnuts not only add crunch but also balance the softness of the muffin, giving each bite a delightful contrast. You can make them with basic ingredients found in most home kitchens, and they come together in very little time. The smell of bananas, cinnamon and toasted nuts wafting from the oven will instantly make your kitchen feel cozy and inviting.
Unlike store bought muffins, these are free from artificial flavours or preservatives. You can also customise them easily by adding chocolate chips, dried fruits or seeds if you like. They also freeze well, making them a perfect batch baking option for busy mornings or school tiffins. Let us bake banana walnut muffins at home in five easy steps.
Step 1: Prepare the bananas and wet mixture
Start with three medium sized ripe bananas. The riper the bananas, the sweeter and more flavourful your muffins will be. Peel and mash them in a large bowl using a fork or masher until smooth. To the mashed bananas, add half a cup of sugar, one third cup of oil or melted butter, one egg and one teaspoon of vanilla extract. Whisk everything together until it becomes a smooth and glossy mixture. This forms your wet base.
Step 2: Mix the dry ingredients
In a separate bowl, sift one and a half cups of all purpose flour, one teaspoon of baking soda, half a teaspoon of baking powder, a pinch of salt and half a teaspoon of ground cinnamon. The cinnamon gives the muffins a warm depth of flavour that pairs beautifully with banana. Mixing the dry ingredients separately helps to evenly distribute the leavening agents and spices throughout the batter.
Step 3: Combine wet and dry mixtures
Now gently fold the dry ingredients into the banana mixture using a spatula. Do not overmix at this stage or your muffins may turn dense. Just mix until you no longer see dry flour. Add half a cup of roughly chopped walnuts and fold them in gently. You can reserve a few pieces to sprinkle on top for texture. If you are adding any extras like chocolate chips or raisins, fold them in now.
Step 4: Pour the batter and bake
Preheat your oven to 180 degrees Celsius. Line a muffin tray with paper liners or grease it lightly with oil or butter. Spoon the batter evenly into the cups, filling each about three fourths full. Top with the reserved walnut pieces. Bake for twenty to twenty five minutes or until a toothpick inserted into the centre comes out clean. The tops should be golden and slightly cracked.
Step 5: Cool and enjoy
Once baked, remove the muffins from the oven and let them sit in the tray for five minutes. Then transfer them to a wire rack to cool completely. The muffins will continue to firm up as they cool. Serve warm or at room temperature with a cup of tea or coffee. They can be stored in an airtight container for up to three days or frozen for a week. Just reheat for a few seconds before serving.
Banana walnut muffins are the perfect blend of sweet, soft and nutty. They are easy to bake, make use of overripe bananas and are always a crowd pleaser. Whether you enjoy them as a breakfast bite, an after school snack or a little something with your evening tea, these muffins are both nourishing and indulgent. Try them once and they will become a regular feature in your baking routine.