Banana Nut Muffins

READY IN: 50mins
Top Review by HOUSEMANAGER Charle

Wow! Were these ever good! Initially I was attracted to the unusual ingredients in this recipe; walnut oil, potato starch, etc. not the usual staples required for muffin making. The muffins were exceedingly moist (the walnut oil no doubt) and I particularly loved the addition of cinnamon, a nice, delicate balance with the banana and walnuts. Hubby thought they were a little bit sweet but I thought they were just right, I suppose sugar to taste will vary slightly from one to another. These are definitely a keeper in our house. I’m submitting a photo of these tasty morsels and I would encourage anyone to indulge themselves in baking up a batch of these marvelous muffins!

Ingredients Nutrition


  1. Spray a muffin tin with vegetable oil or line with muffin papers.
  2. Preheat the oven to 350°F.
  3. In the bowl of an electric mixer, beat oil with sugar.
  4. Add eggs one at a time and continue beating.
  5. Add mashed bananas and combine well.
  6. Combine matzo cake meal, potato starch, cream of tartar, baking soda, and ground cinnamon.
  7. Add the chopped nuts.
  8. Add the dry ingredients to the egg - banana mixture, until just combined.
  9. Do not overmix.
  10. Pour the batter into the prepared muffin tins, filling them to the top.
  11. Bake for 25-30 minutes until the top is brown and a toothpick inserted in the center has moist crumbs.

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