These easy banana muffins are a great way to use up leftover bananas that have been hanging around the fruit bowl – I don’t know about you, but I don’t like a banana that is TOO banana-y, if you know what I mean! They are however great for baking, so if there are any leopard print or bananas that are going over to the dark side, they’ll be perfect for making these easy banana and walnut muffins. The addition of walnuts adds a lovely crunchy surprise, and these will make an ideal healthy snack for kids (well, healthier!).
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Banana and Walnut Muffins
- 115 grams unsalted butter softened
- 100 grams caster sugar
- 35 grams light brown sugar
- 2 large bananas as ripe as they can be
- 2 large eggs
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 250 grams plain flour
- 1 teaspoons bicarbonate of soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon mixed spice
- 100 grams chopped walnuts
- Preheat your oven to 350°F (180°C).
- Line your muffin tin with muffin liners.
- In a large bowl or stand mixer, cream butter and sugars together until light and fluffy.
- Peel the bananas and mix them into butter/sugar mixture.
- Add the eggs, milk and vanilla extract. It will be lumpy from the bananas, which is fine.
- Add flour, bicarbonate of soda, baking powder, cinnamon and mixed spice to the batter.
- Mix until flour is combined. Be careful not to overmix – you want things to be *just* combined.
- Coat walnuts in a little flour and stir into batter.
- Using the ice cream scoop, add a level scoop of the mix into the prepared liners and bake for 18-20 min, or until a skewer comes out clean.
- Remove from heat and let the muffins chill on cooling rack.
These banana and walnut muffins are a great way to use up over ripe bananas that are hanging around in the fruit bowl.
Leave out the walnuts and add chocolate chips for an extra indulgent treat to make these easy banana chocolate chip muffins, or replace the walnuts with pecans if you fancy something different.
Add a streusel topping for extra crunch.