Banana Walnut Muffins

A week or so ago I was playing around looking at the different national food holidays. I’m not sure how they come to decide what day is what, but it’s still fun to look and occasionally play along and celebrate. I noticed that banana bread day was coming up, unfortunately I had the date wrong in my head and missed it… it was earlier this week but that didn’t stop me from fixing up a new banana bread type item. I decided to go with muffins instead, close enough I figure.

I’d already made a banana bread and strawberry banana muffins so I wanted to come up with something a little different. My plan was to use dehydrated banana slices to top off the muffins or maybe even put banana chunks inside. The problem was that apparently dehydrating bananas in the oven takes a ridiculous amount of time that I was simply not willing to do. We’re talking 18 hours! That’s what I found as an answer anyway and that was clearly requiring too much of an effort… not happening! I also didn’t want to go to the store so I stuck with some basic but honestly perfect muffins instead.

I’d never tried this recipe and did switch it up slightly. I lowered the amount of liquid and in the end adjusted the bake time. See… not too much of a change but still important changes. To quote the Mr … these were “freakishly delicious, good texture, right moistness…I want to eat all of them.” That pretty much sums it up.

Yield: Full recipe yields 16 regular muffins.

Banana Walnut Muffins

Ingredients:

1 1/4C flour
1C old fashioned oats
3/4C brown sugar
2 tsp baking powder
1 tsp cinnamon
1/2C butter, softened
1 egg
2/3C half and half
2 medium ripe bananas, roughly 1C
3/4C walnuts, chopped

Directions:

Preheat oven to 425 degrees. Prepare a 12 cup muffin pan (or two if you happen to have two pans) with liners or baking spray. In a large bowl or stand mixer, add flour, oats, brown sugar, baking powder and cinnamon. Top off with mashed bananas, softened butter and egg. Begin mixing on low, slowly pouring in the half and half as it mixes. Continue mixing until all ingredients are encorporated well. Pour in chopped walnuts and give another quick mix until disperserd throughout the batter. You can also opt to stir the walnuts in by hand if you prefer.

Using a large cookie scoop, divide batter among muffin cups with one large scoop each. If using only one muffin pan, reserve extra batter to make additional muffins later.

In a small bowl, mix together 2 tablespoons sugar and 3/4 teaspoons cinnamon. Top off muffin batter with a spoonful of cinnamon sugar mix.

Bake muffins for 15-20 minutes or until a toothpick comes out clean. Original recipe stated baking 17-20 minutes, I began testing at 15 and mine were done. So begin testing at 15 minutes and cook longer if needed.

Cool for several minutes in the pan, then transfer to a cooling rack to cool completely. Store in an airtight container for up to several days.

Recipe source: Land O Lakes


Stay Connected


9 Responses to “Banana Walnut Muffins”

  1. #
    1
    megan @ whatmegansmaking — February 25, 2011 at 11:15 am

    Love that first picture Rachel! The cinnamon sugar mix on top looks perfect :)

  2. #
    2
    Elizabeth — February 25, 2011 at 12:37 pm

    The crisp top on the muffins looks wonderful.

  3. #
    3
    amanda @ fake ginger — February 25, 2011 at 2:23 pm

    Mmm, banana muffins are my fav! These look like Starbucks’ with the cinnamon sugar on top!

  4. #
    4
    marla — February 25, 2011 at 9:08 pm

    Love the oats in these banana muffins. No way I would have taken the 18 hours it takes to dehydrate those bananas. Though it would be fun to have some for the topping.

  5. #
    5
    Lauren at KeepItSweet — February 26, 2011 at 8:43 am

    I love the cinnamon sugar topping! I never would have spent 18 hours dehydrating bananas either.

  6. #
    6
    Sumeet — March 10, 2011 at 2:32 am

    Hey,

    I am looking forward to trying this recipe… do you think it’s alright to use wholemeal flour instead of regular flour? If yes, then should there be any change in the qty of anything?

    • Rachel — March 11th, 2011 @ 9:52 am

      I’ve personally never used whole-wheat/wholemeal flour but this is the information I found and hope it helps you.
      “Whole-wheat flour usually can be substituted for part or all of the all-purpose flour in most recipes. If a recipe calls for two cups flour, try one cup all-purpose and one cup whole-wheat. When completely substituting whole-wheat for white, use 7/8 cup whole-wheat for one cup of white flour.”

  7. #
    7
    Food Frenzy — March 11, 2011 at 2:04 pm

    These look fantastic. I can taste the warm banana bread flavor right now. Mmm…

  8. #
    8
    RavieNomNoms — May 23, 2011 at 9:39 am

    Those are SO gorgeous! I am wanting one for breakfast right now!

Leave a Comment





Current ye@r *