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Moist Banana and Walnut Muffin, spiced with cinnamon and made with bran flakes for extra goodness. Perfect for breakfast, snacking, or baking ahead for the week.
Bake this moist banana and walnut muffin with bran flakes, warm spices, and a nutty crunch. Easy, wholesome, and perfect Banana and Walnut Muffins for breakfast, snacks, or using up ripe bananas.
If you’ve got ripe bananas sitting on your counter, these Banana and Walnut Muffins are the perfect way to use them. They’re soft, warmly spiced, and just sweet enough for breakfast or a snack. With crunchy walnuts and a hearty boost from bran flakes, they feel a little wholesome but still taste like a treat.
Why You’ll Love Banana and Walnut Muffin
- Quick and easy to mix in one bowl
- Great way to use overripe bananas
- Lightly spiced with cinnamon and mixed spice for cozy flavor
- Crunchy walnuts add the perfect bite
- Bran makes them a little heartier than your usual muffin
Banana and Walnut Muffins are the kind of bake that makes mornings better. They’re nutty, moist, and filled with the cozy taste of cinnamon.
Print
Best Banana and Walnut Muffins for Breakfast
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 servings depending on size 1x
- Category: Cake, Cupcakes, Cookies and Tarts
- Method: Easy
Description
These Banana and Walnut Muffins are moist, warmly spiced, and perfect for breakfast. The bran flakes give them a wholesome twist without losing any flavor.
Ingredients
- 2 cups bran flakes
- 2 cups milk
- 1 1/2 cups cake flour, sifted
- 3/4 cup soft brown sugar (treacle sugar works well)
- 1 1/2 ripe bananas, mashed (about 3/4 cup)
- 2 tsp cinnamon
- 1 1/2 tsp mixed spice
- 2 tsp banana essence (vanilla works if you don’t have it)
- 2 tsp bicarbonate of soda
- 1/4 tsp salt
- 1/4 cup neutral oil (canola, sunflower, etc.)
- ±1/2 cup chopped walnuts (more if you need more crunch)
Instructions
- Preheat oven to 180°C (350°F).
- Line a muffin tin with paper cases.
- In a large bowl, whisk together the flour, sugar, salt, cinnamon, and mixed spice.
- In another bowl, stir the milk, bicarbonate of soda, and banana essence (or vanilla) until dissolved.
- Pour wet mixture into the flour mix and whisk gently until smooth, don’t overmix.
- Stir in bran flakes until just combined.
- Fold in mashed bananas and chopped walnuts.
- Add the oil last and stir until no streaks are visible.
- Spoon batter into muffin cases, filling about ¾ full.
- Bake 15–18 minutes (depending on your oven), or until a toothpick comes out clean.
- Cool on a rack before serving.
Notes
Prepared, tried, and tested by Ureshani
Banana and Walnut Muffins are the answer to spotty bananas on your counter. Quick to mix and always rewarding to eat.
Banana and Walnut Muffins are moist, warmly spiced, and filled with nutty crunch. They’re quick to bake, simple to make, and the perfect balance of wholesome and sweet.
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