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Banana and Walnut Muffins

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Bake me some Banana and Walnut Muffins as fast as you can. You roll it, pat it, and mark it with a “Y & M” and you put it in the oven for you and me!


  • 2/3 cup chopped walnuts
  • ½ cup demerara sugar
  • ¼ cup berry sugar
  • 125g (1 stick) softened salted butter
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 ml salt
  • ½ cup 1% milk – you can use any other milk, no problem (I only stock 1% so that’s what I use)
  • 2 cups chopped bananas
Banana and Walnut Muffins


  1. Heat the oven to 400°F. Place muffin cups in all the wells. Makes 12 muffins
  2. In a bowl with a mixer at high speed (I used a hand mixer), cream together the brown and white sugar with the softened butter until the mixture resembles fluffy frosting, ± 1 minute.
  3. Mix in the eggs one at a time until fully incorporated, again ± 1 minute each. Add and mix in the vanilla extract.
  4. In a separate bowl, whisk together the all-purpose and whole wheat flour, baking powder, cinnamon, and salt.
  5. On low speed, mix a third of the flour mixture into the butter-sugar mixture followed by a third of the milk.
  6. Continue alternating between the flour and the milk, mixing just until the flour is incorporated. Do not over-mix.
  7. Add the chopped bananas and nuts, and gently fold them into the batter.
  8. Divide the batter between the muffin cups, say a 1/3 heaped measuring cup each. The batter should fill the cups and mound slightly on top.
  9. Place the muffin tin in the oven and bake for 20 to 25 minutes at 400°F.
  10. The muffins are done when a toothpick inserted in the middle of one of the muffins comes out clean.
  11. Let the muffins cool enough to handle, then transfer them to a wire rack to finish cooling. Leftover muffins (if you’re that lucky) can be kept in an airtight container at room temperature for 3 to 4 days or frozen for up to 3 months.

Prepared, tried, and tested by Esme Slabs

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