banana walnuts muffins recipe
The Best banana walnuts muffins recipe
I’ve been making these banana walnut muffins for years, and they’re always a hit with my family. The recipe is simple and uses common ingredients that are easy to find in most grocery stores.
The combination of ripe bananas, crunchy walnuts, and a hint of cinnamon is a perfect blend of flavors that everyone loves. My kids love helping me in the kitchen, and this recipe is one of their favorites to assist with.
They enjoy mashing the bananas, measuring out the dry ingredients, and mixing everything together. It’s a great way to get them involved in cooking and teach them about measurements and following a recipe.
The end result is a delicious breakfast or snack that’s perfect for any occasion. Whether you’re looking for a quick breakfast on-the-go or a tasty treat to serve at a family gathering, these muffins are sure to please.
I like to make a double batch so we can have some extras for later in the week or to share with friends. They freeze well too, so it’s easy to stash some away for a rainy day.
Banana Walnut Muffins
Moist and delicious banana walnut muffins are perfect for breakfast or a snack. They are easy to make with ripe bananas and walnuts.
🥘Ingredients
Wet Ingredients
Dry Ingredients
Add-Ins
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Banana Walnut Muffins Works
These banana walnut muffins are perfect for any occasion – whether it’s breakfast on-the-go, a snack at school, or even as part of a dessert platter at your next dinner party. One of my favorite things about this recipe is how easily it freezes – just pop them into an airtight container or freezer bag and store them in the freezer for up to 2 months.
When you’re ready to serve them, simply thaw at room temperature or reheat in the microwave or oven. You can also customize this recipe by adding chocolate chips, nuts, or dried fruit to give it an extra boost of flavor.
❓ Frequently Asked Questions About Banana Walnut Muffins
Q: What type of flour is best for this recipe?
The recipe calls for all-purpose flour, but you can also use whole wheat flour or a combination of both if you prefer. Whole wheat flour will give the muffins a nuttier flavor and a slightly denser texture.
Q: Can I substitute chopped pecans for the walnuts?
Yes, you can substitute chopped pecans for the walnuts if you prefer. Pecans have a richer flavor than walnuts, so they’ll add a different twist to the recipe.
Q: How do I know when the muffins are done?
You’ll know the muffins are done when they’re golden brown on top and a toothpick inserted into the center comes out clean.
Q: Can I make these muffins gluten-free?
Yes, you can make these muffins gluten-free by substituting gluten-free flours like almond flour or coconut flour.
Q: How long do these muffins keep fresh?
These muffins will keep fresh for up to 3 days at room temperature or up to 5 days in an airtight container in the refrigerator.
