Banana Walnut Muffins

 

Guys. These muffins are LIFE. They are fluffy, soft, and moist inside with this lovely crisp outside when they're fresh from the oven. And they store well! We keep them in ziplocks, so they lose that delicate crispy top and get more dense than fluffy but they are STILL so good!

I've been tweaking and perfecting this recipe for a few years now, and this post is my perfected recipe!

I've tried using this same recipe for banana bread and while it is good, it just doesn't work as well (amateur move I suppose haha). It takes longer to bake this in a loaf and the bottom 1/2 - 2/3 gets much darker.

 

My preschooler is usually the one who helps me make them nowadays while his sister is at school, which is so fun. He has moved up from observer and muffin liner placer to helping me add ingredients and fill the cups! Pretty soon he'll be doing it all alone while I supervise!

Here is a printable version of the recipe, or you can scroll down for it. Baker's notes are also below!

You will need:

• a mixer with whisk attachment
• a medium to large mixing bowl
• a whisk
• a rubber spatula
• blender (optional)
• knife and cutting board if using walnut halves

Banana Walnut Muffins 

Preheat oven to 375°

Ingredients - Single Recipe:

• 1 ½ cups all purpose flour

• ¾ cup sugar

• ¾ cup chopped walnuts, coarsely chopped

• 1 ½ teaspoons baking soda

• ¼ teaspoon salt 

• ½ cup walnut oil or canola oil

• 1 large egg

• 4  medium to large bananas

• 3 tablespoons buttermilk

Ingredients - Double Recipe

• 3 cups all purpose flour

• 1 ½ cups sugar

• 1 ½ cup walnuts, coarsely chopped

• 3 teaspoons baking soda

• ½ teaspoon salt

• 1 cup walnut oil or canola oil

• 2 large eggs

• 7-8  medium to large bananas

• 6 tablespoons buttermilk
  

Directions:

1. Preheat oven to 375°. Prepare muffin trays.

2. In a large mixing bowl whisk together the flour, chopped walnuts, baking soda, and salt.

3. In mixer, whisk bananas on medium high speed until well mashed. Add the eggs and whisk until combined. Add oil, buttermilk, and sugar and whisk until blended. Add the dry ingredients and beat until evenly combined and creamy.

4. Fill muffin cups to rim. 

5. Bake for 23 minutes, check centers with a toothpick. Muffins should be golden brown, and springy to the touch.

   
   

   Cool on wire rack, then enjoy!

   
   

   
   

   Baker's Notes:
       I prefer to use over-ripe bananas (completely dark skin and super soft inside). I mash them in my KitchenAid with the whisk attachment, on medium-high, before adding the eggs and other wet ingredients. This means less dishes and preserving more of the wet mixture!
       If I use more fresh bananas (brown spots, but still pretty firm) then I will puree them in my blender before adding eggs & other wet ingredients.