Banana Walnut Muffins
Tender, moist muffins bursting with ripe banana flavor and crunchy walnuts, with swappable mix-ins and wet ingredients to create endless variations. Perfect for breakfast, snacks, or a simple dessert.
Ingredients
Method
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with muffin liners.
In a small bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, combine melted butter and sugar; whisk until smooth.
Stir in mashed banana, eggs, and vanilla extract until well combined.
Gently fold the dry ingredients into the wet mixture until just combined; do not overmix. The batter should be slightly lumpy.
Fold in chopped walnuts.
Divide batter evenly among muffin cups, filling each about three-quarters full.
Bake for 20–22 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →