![]() These are some of the best banana muffins you will ever taste. Everyone goes crazy for them and will be practically begging for the recipe! Or you can make them at home and keep these delightful muffins all to yourself, no judgment here! Banana Walnut Muffins Ingredients If you are hosting a party, brunch, or baby shower, you should bring a batch of these muffins. The flavor is heavenly then, when you add that texture of soft muffins with the subtle crunch of walnuts, it’s out of this world. These moist banana muffins are some of my favorites because everyone in the entire family loves. They’re sweet and can be enjoyed as breakfast, dessert, or even just a simple snack. Honestly, I am a big muffin person anyway! They are so simple to carry with you. Moist Homemade Banana Walnut Muffins Recipe Scroll to bottom for printable recipe card. I love nothing more than starting my day by sinking my teeth into some homemade banana muffins.Įasy banana muffins are so delicious and perfect when I am heading out the door and need a quick breakfast idea. Please read the disclosure policy.īanana Walnut Muffins take you back to being a kid with their moist flavor, crunchy nuttiness, and sweet bananas. Here are my favorite muffin recipes loved by my family, friends and readers around the world.This post may contain affiliate links. If you love sweet breakfast, you've come to the right place. Reheat in the microwave for 15-20 seconds if desired. To thaw, unwrap, and let come to room temperature for 1-2 hours. Tightly wrap the cooled banana walnut muffins in plastic wrap and store them in freezer bags or containers for up to 2 months. These banana walnut muffins are also great with an oat crumble topping, a sprinkle of coarse sugar and chopped walnuts, or sliced banana on top. The buttery streusel topping is crunchy (because of added walnuts!) and tastes like cinnamon, but you can replace it with other toppings if you like. Be it a different type of nut, blueberries, chocolate chips, peanut butter chips, or a combination of these, I recommend adding a maximum of 1.5 cups total. I add 1 cup of walnuts to the muffins, but if you don't like walnuts or can't eat walnuts, you can add any other kind of mix-ins instead or leave them out. I fill mine almost full but not all the way. Also, don't overfill the muffin liners to avoid the batter spilling over the edges. This initial high heat makes for perfect muffin tops. Remove the muffins from the oven as soon as a toothpick comes out dry.īe sure to bake the muffins at 425☏ (218☌) for the first 5 minutes to kickstart the baking powder and get the muffins rising quickly from the start. Do the toothpick test to check doneness.To measure the flour properly, fluff it up with a fork, then spoon it into the measuring cup and level with the back of a knife. Be careful not to use more flour than indicated.Measure the weight of the bananas you use for the batter rather than sticking to a specific number of bananas for consistent results every time.Let them cool to room temperature before using them in this recipe. If you only have fresh yellow bananas, you can quickly ripen them by baking them in the oven at 300☏ (149☌) for about 30-40 minutes until black and soft.
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