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Banana Walnut Muffins give you a little sweetness with a nutty crunch for one of the best baked goods you can make!
If you’re like me, you either have kids asking for more bananas on your next grocery trip or a bunch that sits untouched and brown. Before the bananas can go completely bad, I puree and freeze the bananas for future use. It’s really come in handy for bread, muffins, pies, and my Cast Iron Southern Banana Pudding!
Tools + Ingredients You’ll Need to Make Banana Walnut Muffins:
- USA Pan Muffin Tin — I love these pans! They are made in the USA and easily clean up! The pans are durable and everything cooks perfectly.
- Non-Stick Cooking Spray – I prefer Coconut Oil spray but you can use baking, canola, vegetable, etc. Or even throw in some parchment sheet liners!
- Good Quality Vanilla – Madagascar Bourbon Vanilla is my favorite vanilla to use when baking. It adds a unique sweet, creamy, and velvety finish!
- Walnuts – You can’t have Banana Walnut Muffins without the walnuts, silly!
Health Benefits of Bananas & Walnuts
- Walnuts are rich in antioxidants – more than any other nut!
- Bananas are one of the best fruit sources of vitamin B6.
- Walnuts are a super Plant Source of Omega-3s.
- Bananas are respectable sources of vitamin C – about 10% of DV.
- The polyphenols in walnuts can help fight this oxidative stress and inflammation.
- Manganese in bananas is good for your skin.
- Regularly eating walnuts has been consistently shown to decrease cholesterol levels.
- Potassium in bananas is good for your heart health and blood pressure.
- Walnuts support healthy brain function.
- Bananas can aid digestion and help beat gastrointestinal issues.
- Non-stick cooking spray
- 3 bananas, mashed
- ¼ c. unsalted butter, melted
- ¼ c. while milk
- 1 large egg
- 1 t. vanilla
- ½ c. brown sugar
- ½ c. sugar
- 2 c. all-purpose flour
- 1 t. salt
- 1 t. baking soda
- 1 c. walnuts, chopped + extra to top muffins before baking, if desired
Preheat oven to 350°F. Spray a standard muffin tin with non-stick cooking spray and set aside.
Add the mashed bananas, melted butter, and milk to a large mixing bowl. Mix to combine.
Beat in the egg and vanilla, and brown sugar.
Add in the remaining dry ingredients and fold in until just mixed. Then, fold in the walnuts.
Fill muffin pan cups to about 4/5 full. Top with additional walnuts, if desired.
Place in the pre-heated oven and bake for 18-20 minutes, or until toothpick inserted in the center of a muffin comes out clean. Remove from oven and cool for at least 5-10 minutes before serving. Enjoy!
Amount Per Serving: Calories: 307 Total Fat: 13g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 29mg Sodium: 343mg Carbohydrates: 45g Net Carbohydrates: 0g Fiber: 2g Sugar: 22g Sugar Alcohols: 0g Protein: 5g