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Amaya’s 10 Perfect Banana Walnut Muffins

Banana walnut muffins
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Learn to bake Amaya’s 10 Perfect Banana Walnut Muffins. This recipe focuses on achieving a balanced flavor and evenly distributed walnuts for a delightful texture in every bite. Perfect for any occasion, these muffins are a warm and encouraging treat.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (about 2-3 medium bananas)
  • 1/2 cup buttermilk
  • 1 cup chopped walnuts, toasted

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Mash the ripe bananas until smooth. Add the mashed bananas and buttermilk to the wet ingredients and mix until just combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  7. Gently fold in the toasted chopped walnuts.
  8. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  9. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  10. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • To toast walnuts, spread them on a baking sheet and bake at 350 degrees F (175 degrees C) for 8-10 minutes, until fragrant. Let them cool before chopping.
  • Ensure your bananas are very ripe for the best flavor and moisture.
  • For a richer flavor, you can add 1/2 teaspoon of almond extract along with the vanilla.
  • The batter can be made ahead and refrigerated for up to 24 hours. Stir gently before baking.

Nutrition

Find it online: https://whiskdaily.com/banana-walnut-muffins-recipe/