If you're looking for a delightful treat that's both wholesome and delicious, these banana walnut muffins are the perfect choice! Packed with the natural sweetness of ripe bananas and the satisfying crunch of walnuts, these muffins are a great way to start your day or enjoy as a snack. The recipe is simple and straightforward, requiring just a few basic ingredients you likely already have in your pantry. Plus, they're a fantastic way to use up those overripe bananas sitting on your counter. Whether you're a seasoned baker or a beginner, you'll find these muffins easy to make and absolutely irresistible. Give them a try and watch them disappear in no time!
Ingredients:
1 1/2 cup all purpose flour
3/4 cup sugar
1/4 tsp salt
2 tsp baking powder
1/2 cup oil
1 egg
1/2 cup unflavored unsweetened soy milk
1 1/2 tsp vanilla
2 ripe bananas
1/3 cup chopped walnuts
Turbinado sugar for the tops of the muffins
Directions:
Mix the dry ingredients.
Create a well in the center of the dry ingredients.
Add the wet ingredients. The soymilk, oil, egg, and vanilla.
Gently mix the ingredients until they are combined. You don't want to over mix. It's ok if there are a few lumps.
Mash up the bananas in a small brown and chop the walnuts. I like to use a small food processor for the nut chopping.
Add the bananas and chopped walnuts to the muffin batter.
Gently fold the bananas and nuts into the batter. Let the batter rest for 3 minutes before filling the muffin cups. This will allow all the dry ingredients to become moist.
Line the muffin tin cups with paper liners. Fill the cups to the top. Sprinkle Turbinado sugar on top of each muffin. Turbinado sugar is similar to sugar in the raw. It's less processed contained some molasses from the sugar cane. It added a nice crunch to the top of the muffin.
Bake the muffins for 20 minutes at 400 degrees. Let cool for a couple of minutes (if you can wait) and serve.
These muffins are tasty and come together quickly. They are perfect for a Saturday morning.
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