Banana Walnut Muffins
I’ve never been a fan of bananas, but these incredibly light and fluffy muffins are absolutely delectable. The cinnamon and the nutmeg gives these muffins an incredible spiced flavor, which is why this recipe is perfect to make during fall season, but let’s be honest; they’re far too good to have only one time of year.
This recipe is one of my personal favorites because it never tuns out to be dense or heavy like the other banana muffins that I’ve tried before. The video version of this recipe can be found above (right over there^) and the replacements along with notes can be found at the very bottom of the page.
Ingredients:
- 1 1/2 cups (190g) whole wheat flour or all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 medium bananas
- 1 egg
- 3/4 (150g) cup granulated sugar
- 6 tablespoons (85g) unsalted butter (should be on the verge of softened and melted)
- 2 teaspoons maple syrup
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
- 1/4 cup (30g) chopped walnuts
Instructions:
- Preheat your oven to 400 F (200 C)
- In a medium sized mixing bowl, add the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Mix well then set aside for later.
- In a large bowl, add the bananas and mash them with the back of a fork or food processor.
- Add the egg, sugar, butter, maple syrup, vanilla extract and milk. Use a spatula to mix until well combined.
- Pour in the dry ingredients and fold in. Make sure not to over mix, or else they will result in dense, heavy muffins.
- Take a muffin pan and place a liner in each. If you don’t have a muffin pan, you could also use a cake tin. This will result in a banana cake but it will still taste just as good.
- Pour the batter 3/4 of the way in each muffin pan. Don’t overfill because the muffins will rise in the oven. Top with chopped walnuts.
- Bake at 400 F (200 C) for 5 minutes and then reduce the temperature to 350 F (180 C) for an additional 15-20 minutes or until the tops are golden brown. insert a toothpick in the center of a muffin and if it comes out clean, it should be done.
Notes
Always add salt
As with every baked good, it is important to add salt because it balances and enhances the flavors. You won’t be able to taste the salt, but it helps magnify the other flavors in the muffins. Always remember to add the correct amount of salt while making the recipe.
Scoop and level
Since we want the muffins to be light and fluffy, scoop the flour into the measuring cup using a spoon, then use the back of it to level the flour and remove any excess amount. Scooping the flour from the container directly will make the cupcakes more dense and heavy.
Do not overmix
Use a wooden spoon or spatula to incorporate the flour (and other dry ingredients). Overmixing will lead to excessive gluten formation which will toughen up the muffins and make them harder. Gently fold the ingredients until just combined, no more.
Replacements
Egg:
can be replaced with 1/4 cup (62g) unsweetened applesauce
Granulated Sugar:
use 2/3 cup (125g) brown sugar
Maple syrup:
replace with 2 teaspoons honey or agave
if you don’t have any, it can be removed from the recipe entirely
Butter:
6 tablespoons margarine or coconut oil for a healthier alternative
butter is recommended
Walnuts:
replace with 1/4 cup raisins, chocolate chips, almonds, or other toppings of choice
