Total Time
35mins
Prep 10 mins
Cook 25 mins

Moist and flavorful and not too sweet.

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Grease 18 muffin cups.
  3. (I like to shoot a bit of Pam or other non-stick spray in muffin/cupcake paper liners).
  4. In large bowl, combine flour, sugar, baking powder and salt.
  5. With pastry blender cut in butter until mixture resembles coarse crumbs.
  6. Stir in walnuts.
  7. In blender or in food processor, process bananas, milk, eggs and vanilla just until bananas are chopped.
  8. Add banana mixture to flour mixture; and stir both mixtures until well blended.
  9. Bake until muffins appear golden and toothpick inserted in center of muffin comes out clean, 20 to 30 minutes.
  10. Immediately remove muffins from pan.
  11. Serve warm, or cool on wire rack to serve later.
Most Helpful

5 5

this is my all time favorite banana-nut muffins to make at home!...I use splenda instead of regular sugar and it still taste AMAZING thank you for this great recipe!!

5 5

This recipe was wonderful, I cut back on the sugar and added the maple syrup and a dash of freshly grated cinnamon stick and also 2 tblsp sour cream for added moisture and topped them with some finely crushed walnuts for appearance and they came out wonderful, a keeper for sure

5 5

So yummy! So easy! I used unbleached white whole wheat flour. I also used only 1/4 amount of sugar and added about 2T. pure maple syrup to the wet ingredients. Made mini muffins and the kids couldn't get enough! New family fave!