Description
These banana walnut muffins combine the natural sweetness of ripe bananas with the rich, earthy flavour of walnuts, creating a moist and tender treat that’s perfect for breakfast, a snack, or even dessert.
Ingredients
Units
Scale
- 260 grams all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 140 grams walnuts (chopped + toasted)
- 2 large eggs
- 60 millilitres vegetable oil
- 30 grams unsalted butted (melted)
- 30 grams light brown sugar
- 15 grams caster sugar
- 195 grams sour cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 ripe bananas (about 186 grams)
Instructions
- Preparation: Preheat the oven to 180℃ / 350℉. Line the muffin pan with tulip muffin cases.
- Chop the walnuts into small pieces and toast them in a preheated oven at 180℃ / 350 ℉ for about 10 minutes or until they turn golden brown. Keep an eye on them to avoid them getting burnt.
- Once they are done, let them cool completely.
- Get 110 grams of toasted chopped walnuts in a medium mixing bowl. Spray water mist onto them and add 2 tablespoons of flour into it. Mix well until the walnuts are coated with flour (it acts like glue and prevents the walnuts sinking down to the bottom of the batter). Set them aside.
- Turn the oven temperature up to 220℃ / 425℉ to get it nice and hot for baking the muffins.
- Make the batter: In a large mixing bowl, mix the vegetable oil and melted butter thoroughly using a whisk until they are completely blended together.
- Pour in sour cream and continue to mix until well combined. Add in the eggs, one egg at a time, mix well before adding the next one.
- Then add in the mashed banana and vanilla extract. Mix well.
- Add in the brown sugar and caster sugar. Whisk the mixture thoroughly until everything is well incorporated.
- Place a sieve on top of the mixing bowl, sift in the remaining flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- Gently fold / mix the dry ingredients into the mixture until there are no dry bits in the mixture. Please remember, do not over mix as this can cause gluten to form and can make the muffins tough.
- Finally, add in the flour-coated walnut pieces, gently fold them in until they are evenly distributed.
- Bake the muffins: Scoop the batter into the tulip muffin cases almost to the top (around 95% full) using an ice cream scoop to avoid mess.
- Once the batter is evenly distributed into the cases, sprinkle the remaining 30 grams of toasted walnut pieces on top of each of them. Use your finger to gently press them into the batter to avoid them getting push up too much during baking.
- Bake in an preheated oven at 220℃ / 425℉ for the first 5 minutes to help the muffin rise (creating the classic dome effect). Then lower the oven temperature to 180℃ / 350℉ and continue to bake for further 16 to 18 minutes or until an inserted skewer comes out clean.
- Once they are done, remove the muffins from the oven and let them sit in the pan for 5 minutes.
- When you can comfortably handle them, place them on a wire rack to cool down completely. This allows air to circulate around the muffins, preventing them from becoming soggy on the bottom.
- Serve them warm with a cup of coffee! Enjoy!
Notes
- Watch my video tutorial to see me how to make these muffins in action.
- The muffins can be stored in an airtight containers for up to 3 days on the countertop.
- They are also freezer friendly. Unwrap the muffin case, then wrap each in a tin foil and they will keep in a freezer bag for up to 3 months.
- To thaw- place the frozen muffin still in the tin foil on the countertop for around 30 minutes, then heat up, still in the tin foil, in a preheated oven at 180℃ / 350℉ for around 10 minutes. Delicious!
- Feel free to substitute the walnuts with hazelnuts or any kinds of nuts or seeds of your choice.
Nutrition
- Serving Size: 1 muffin
- Calories: 308kcal
- Sugar: 11.2g
- Sodium: 2970mg
- Fat: 19.3g
- Saturated Fat: 2.5g
- Carbohydrates: 29.4g
- Fiber: 5.9g
- Protein: 7.2g
- Cholesterol: 83mg
