Simply perfect banana walnut muffins, with tender crumb inside and crispy on the outside. Made with oil and without butter, so they are quick and easy to make anytime!
1cup(225g)very ripe bananas, (yellow with lots of spots), mashed
1/2cup(55g)walnuts, finely chopped
Topping:
2Tablespoonswalnuts, chopped
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Instructions
For best results, use the weight measurements and a kitchen scale for the flour, bananas and sugar. This will ensure the best accuracy.
Preheat oven to 375F (regular bake setting/not fan-assisted), with rack in the centre of the oven. Grease or line a muffin pan (or pans) with paper liners, preparing 8 muffin cups. Set aside.
In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, add the sugar and vegetable oil and beat on high speed until pale, about 1 minute (mixture will be sandy in texture). Add the egg and vanilla and beat in, scraping down the sides of the bowl with a rubber spatula, if necessary, to ensure it is well mixed. Reduce the mixer to low and add the flour mixture, alternately with the bananas, mixing just until smooth and combined. Stir in the walnuts.
Using a #12 cookie scoop (or a 1/3 cup dry measuring cup), scoop the batter into the prepared muffin cups. Sprinkle with walnuts for topping.
Bake until golden and a toothpick comes out clean, about 25 minutes. Allow to cool in the pan for 4-5 minutes, then remove to a wire rack to cool completely.
Store muffins in an airtight container for up to 2 days or freeze up to 2 months, for longer storage.
Notes
You can reduce or even omit the walnuts in the muffins themselves and just use walnuts on the top.Be sure to read the notes above this Recipe Card, for more tips on making these muffins. You will also find step-by-step photos there that you might find helpful.