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Easy Golden Banana Walnut Muffins with Whole Wheat and Cinnamon
These Golden Banana Walnut Muffins are soft, lightly sweet, and perfect for breakfast or snacking. Made with ripe bananas, whole wheat flour, and warm cinnamon, they bake up beautifully every time.
Why you will love and enjoy these Golden Banana Walnut Muffins
- Soft centres with lightly crisp tops and just enough sweetness
- Uses simple pantry ingredients you probably already have
- Great for breakfast, snacks, or freezing for later
Soft banana muffins with toasted walnuts and brown sugar
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Banana and Walnut Muffins
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 depending on size 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
Description
Soft banana muffins with golden tops and crunchy walnuts. A simple bake that fills your kitchen with cinnamon warmth.
Ingredients
- 2/3 cup chopped walnuts (lightly toasted if you can)
- 1/2 cup demerara sugar
- 1/4 cup berry sugar (any other fine sugar, but not coarse sugar)
- 1/2 cup = 125 g salted butter, softened
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup 1% milk (any milk works fine)
- 2 cups chopped ripe bananas (about 3 medium, mashed slightly chunky)
Instructions
- Preheat your oven to 400⁰F (200⁰C) and line a 12-cup muffin tin with paper liners.
- If you have a few extra minutes, toast the 2/3 cup chopped walnuts in a dry pan over medium heat for 3 to 4 minutes, then let them cool.
- In a mixing bowl, beat the 125 g softened salted butter, 1/2 cup demerara sugar, and 1/4 cup berry sugar on high speed until light and fluffy, about 1 minute. It should look a bit like frosting.
- Add the 2 large eggs, one at a time, beating well after each one, about 1 minute per egg. Mix in the 1 tsp vanilla extract.
- In a separate bowl, whisk together the 1 cup all-purpose flour, 1 cup whole wheat flour, 2 tsp baking powder, 1 tsp cinnamon, and 1/4 tsp salt.
- On low speed, add one third of the dry mixture into the butter mixture, followed by one third of the 1/2 cup milk.
- Keep alternating until everything is just combined. Don’t overmix; the batter should look slightly thick and a bit uneven.
- Fold in the 2 cups chopped bananas and the cooled walnuts gently with a spatula. The batter will be chunky, and that’s exactly what you want.
- Divide the batter evenly between the muffin cups, about a heaped 1/3 cup each. The tops should mound slightly.
- Bake at 400⁰F (200⁰C) for 5 minutes, then reduce the temperature to 375⁰F (190⁰C) and continue baking for another 15 to 20 minutes. This helps get that nice domed top.
- The muffins are ready when a toothpick inserted in the centre comes out clean or with just a few crumbs.
- Let them sit in the pan for about 5 minutes, then transfer to a wire rack to cool.
Notes
Created, prepared, tried, and tested Esme Slabs: SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
Warm banana walnut muffins, fresh from the oven, are the kind of muffins that disappear fast
Golden Banana Walnut Muffins offer a soft, tender texture with just enough crunch from the walnuts to keep each bite interesting. The balance of ripe banana, cinnamon, and lightly sweet batter makes them easy to enjoy any time of day, whether fresh from the oven or the next morning.
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