This is my favorite Banana Walnut Muffin recipe! These delicious muffins take no time to make and bake up moist and tender. They are a little better-for-you with the addition of whole wheat flour, reduced amounts of sugar and made with heart-healthy corn oil instead of butter.
I found the original recipe for these muffins in a Cooking Light cookbook several years ago. I made just a few adjustments to the ingredients in the original recipe and came up with this recipe. It's a delicious way to use up any very ripe bananas you might have!
The cookbook advises weighing out the flours, instead of measuring them. I think that is a really valuable tip! The density of flours can change day to day according to humidity levels, so weighing it out is a little more accurate. Plus, if you have digital scale like I do, you can just add the flour by zeroing out the scale and spooning it right into your mixing bowl. This method saves the extra work of washing measuring cups out. Who doesn't think that's a great thing?
You will want to take care not to over-mix the batter. You can see in the photo above, there is still specs of flour not all the way mixed in. That is perfectly acceptable, as batter that is mixed too much will come out tough and rubbery. I like to just fold in the dry ingredients with the wet ingredients with a spatula and call it a day.
When making cupcakes and muffins these days, I always measure the batter with my handy Wilton® Scoop-It batter set. I've used the medium one (blue) here for regular sized muffins. These scoops help insure all of your cupcakes and muffins to come out the same size!
We love this banana walnut muffin recipe for breakfast, snacks and even dessert! Smeared with butter or not, these banana walnut muffins will make your family happy!
Banana Walnut Muffins
Simple, classic banana walnut muffin recipe made a little better-for-you with less sugar, heart-healthy corn oil, and whole wheat flour.
- 6.75 ounces all purpose flour (about 1 1/2 cups)
- 2.5 ounces whole wheat pastry flour (about 1/2 cup)
- 2/3 cup granulated sugar
- 2 tsp. baking powder
- 1/2 tsp. ground cinnamon
- 1/2 tsp. kosher salt
- 1 cup mashed very ripe banana (about 2 med bananas)
- 3/4 cup low-fat buttermilk
- 3 TBS. corn oil
- 1/2 tsp. pure vanilla extract
- 1 large egg
- 1/4 cup chopped walnuts
- Preheat oven to 375 degrees F. Line a regular sized muffin tin with paper liners. Set aside.
- In a large bowl, combine the dry ingredients (from flours to salt).
- In a small bowl, combine the bananas, buttermilk, oil, vanilla, and egg. Mix well. ( I used an electric mixer so there were no large chunks of banana-personal preference)
- Fold the wet ingredients into the dry ingredients with a silicon spatula until just combined. Avoid over-mixing. Fold in walnuts.
- Spoon batter into the 12 prepared muffin tins. Bake for 20 - 22 minutes, or until toothpick inserted into center of muffin comes out clean.
- Remove from pan and allow to cool on wire rack. Once cool, store covered.
Yield: 12 servings
Prep Time: 00 hrs. 10 mins.
Total time: 32 mins.
Tags: banana, muffin, walnut, breakfast, snack, muffins
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