Banana Whole Wheat Walnut Muffins

Half whole-wheat flour gives these muffins a subtle nutty flavor and just enough heft to feel substantial without turning dense or heavy. The white flour keeps things tender while the whole wheat adds character and a bit more nutrition.

Brown sugar and mashed bananas provide all the sweetness you need, while buttermilk keeps the crumb soft and moist.

Walnuts scattered throughout add crunch and richness.

The low oven temperature (300°F instead of the typical 350°F) is the trick to baking these evenly without drying out the edges.

Kitchen Tips

• Whole wheat flour can make muffins dense, so don’t use more than the 50/50 ratio
• Low baking temperature (300°F) prevents overbrowning and keeps muffins moist
• Don’t overmix once you add flour or muffins will be tough
• Check for doneness around 20 minutes (they should spring back when touched)
• Store at room temperature for 2 days or refrigerate for up to a week