Banana Walnut Muffins

Instead of slices of Banana Bread or deeply flavored Chocolate Banana Walnut Muffins, do you just want the convenience of a tasty Banana Walnut Muffin? Well, you are in luck as here is my go to Banana Walnut Muffin recipe based on Elise’ recipe at Simply Recipes. This recipe is simple and can be made without a mixer – hand or stand! It creates a moist, slightly sweet, banana forward muffin that in my opinion is a winner. So let’s get baking… we have muffins to enjoy!

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Prep time: 15 mins

Cook time: 25 mins

Total time: 40 mins

Serves: 12

Ingredients

3 very ripe bananas, mashed
⅓ cup butter, melted
⅔ - ¾ cup of sugar (I use ⅓ cup brown sugar and ⅓ cup coconut sugar)
1 egg, beaten
1 tsp vanilla extract
1 tbsp strong coffee
1 tsp baking soda
pinch of salt
1½ cups all purpose flour
¾ cups walnuts, chopped (pecans are also a great substitute) (if desired)

Instructions

Preheat oven to 350 degrees.
Prepare a muffin pan with paper liners or no-stick spray.
In a medium bowl, sift or whisk the flour, salt and baking soda together.
In another medium/large bowl, mash the bananas with a fork (or hand mixer).
Add the melted butter and mix to combine.
Add the sugar and mix to combine.
Add the egg, coffee, and vanilla extract, mixing to combine.
Add the flour mixture to the banana/sugar mixture and stir to combine until just wet. Do not overmix!
Stir in the walnuts (if desired).
Fill the muffin cups ¾ full, approximately ⅓ cup of batter.
Bake in the center of the oven for 20 - 25 minutes or until the center returns when lightly pressed or an inserted toothpick comes out clean.
Cool on a rack for 10 - 15 minutes, then remove the muffins from the pan and finish cooling on the rack.

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Preheat oven to 350 degrees. Prepare a muffin pan with paper liners or no-stick spray. In a medium bowl, sift or whisk the flour, salt and baking soda together. In another medium/large bowl, mash the bananas with a fork (or hand mixer). Add the melted butter and mix to combine.

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Add the sugar and mix to combine.

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Add the egg, coffee, and vanilla extract, mixing to combine. Add the flour mixture to the banana/sugar mixture and stir to combine until just wet. Do not overmix! Stir in the walnuts (if desired).

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Fill the muffin cups 3/4 full, approximately 1/3 cup of batter.

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Bake in the center of the oven for 20 – 25 minutes or until the center returns when lightly pressed or an inserted toothpick comes out clean. Cool on a rack for 10 – 15 minutes, then remove the muffins from the pan and finish cooling on the rack.