Yummy Banana Walnut Muffins
Submitted by janne
Wholesome banana walnut muffins with whole wheat flour for nutty depth and tender texture. Brown sugar and ripe bananas bring natural sweetness without going overboard.
YIELD
12 servingsPREP
10 minCOOK
20 minREADY
30 minThese muffins walk the line between wholesome and indulgent, using a 50/50 blend of white and whole wheat flours for tenderness with a subtle nutty undertone. The whole wheat adds just enough character without making them heavy or dense.
Brown sugar brings molasses notes that complement the bananas, while a splash of buttermilk keeps everything soft and moist.
Walnuts folded in at the end provide little pockets of crunch and richness.
The gentle 300°F oven temperature might seem odd, but it’s the secret to evenly baked muffins that stay tender instead of drying out at the edges.
Chef Tips
- Equal parts white and whole wheat flour creates the ideal balance of texture and nutrition
- Bake at 300°F (not 350°F) for even baking and moist texture throughout
- Mix batter until just moistened to prevent tough, rubbery muffins
- Very ripe bananas with lots of brown spots are essential for maximum flavor
- These keep well at room temperature for 2 days or refrigerated for a full week
Ingredients
Directions
Preheat oven to 300 degrees. Spray 12-muffin tin with no-stick cooking spray. Mash bananas in a medium mixing bowl. Add sugar, brown sugar and eggs. Mix well. Add butter. Stir in flour, whole wheat flour and soda. Add buttermilk and walnuts. Mix until just moistened.
Spoon into muffin tin. Bake until muffins are brown and done, about 20 minutes.
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