Black Walnut Banana Muffins
Elevate your breakfast or snack game with these irresistibly moist and flavorful Black Walnut Banana Muffins! Bursting with the natural sweetness of ripe bananas and the buttery crunch of chopped black walnuts, these muffins are a delightful twist on a classic favorite. Warm notes of cinnamon enhance the comforting flavors, while a duo of brown and granulated sugars adds depth and caramel-like richness. Perfectly portioned and baked to golden perfection in just 20 minutes, these easy-to-make muffins are an ideal way to start your day or indulge in an afternoon treat. Enjoy them freshly baked, served warm with a pat of butter, or store them for a grab-and-go pick-me-up during the week. Whether you're a fan of banana bread or just love nutty desserts, this recipe is sure to become a household favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 medium ripe bananas
- 0.75 cups granulated sugar
- 0.25 cups brown sugar, packed
- 0.5 cups unsalted butter, melted
- 1 teaspoons vanilla extract
- 2 large eggs, lightly beaten
- 1.75 cups all-purpose flour
- 1 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.5 teaspoons salt
- 0.75 cups black walnuts, chopped
- 0.25 cups milk
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, mash the ripe bananas with a fork until smooth.
Add the granulated sugar, brown sugar, melted butter, vanilla extract, and eggs to the mashed bananas. Stir until well combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt.
Gradually fold the dry ingredients into the wet ingredients, mixing just until no streaks of flour remain.
Gently stir in the milk, followed by the chopped black walnuts. Be careful not to overmix.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your Black Walnut Banana Muffins as-is or with a pat of butter!
Nutrition Facts
Calories |
3482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.9 g | 218% | |
| Saturated Fat | 71.3 g | 356% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 2436 mg | 106% | |
| Total Carbohydrate | 461.3 g | 168% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 250.0 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 362 mg | 28% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2211 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
