Banana Walnut Muffins
photo by Annacia
- Ready In:
- 40mins
- Ingredients:
- 14
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 2 medium eggs
- 59.14 ml oil (I used grape seed oil)
- 3.69 ml almond extract
- 177.44 ml white sugar
- 59.14 ml applesauce
- 118.29 ml buttermilk
- 236.59 ml mashed banana (over ripened)
- 177.44 ml all-purpose flour
- 177.44 ml white whole wheat flour
- 4.92 ml baking soda
- 2.46 ml salt
- 1.23 ml nutmeg
- 4.92 ml cinnamon
- 177.44 ml walnut pieces (I keep mine in nice big pieces)
directions
- In medium bowl, whisk together all the dry ingredients. In a small bowl, toss walnuts with 1 tbs of the dry mixture.
- In a large bowl, beat eggs slightly.
- Add remaining ingredients mixing after each addition.
- Finally, add the dry ingredients into the wet ingredients and gently stir till moistened then gently fold in walnuts.
- DO NOT USE A BEATER: It will make the muffins dry and hard. All the mixing should be very gentle and just enough to incorporate everything together.
- Lightly spray with oil, a 12 cup muffin tin and divide batter into each one. They will be very full.
- Bake at 350°F for about 22 minutes or until done.
- Remove from oven and let cool 5 minutes. Remove from tin and eat now or later -- or both!
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Reviews
-
Delicious muffins! they are tender, moist and on the cakey side. I used 1 egg and 1/4 cup of egg white, walnut oil, 2 TBS sugar and the rest Splenda, regular whole wheat flour (it's what I had)and a 1/2 tsp of banana flavoring. I thought that would be better than almond with the walnuts and oil. The flavor and texture is really outstanding and I love the use of whole wheat flour. Mine were baked and ready in 20 mins. Made for Photo Tag.
RECIPE SUBMITTED BY
LizAnn
Roseville
I'm a self-love coach who happens to love food. I cook almost daily for my husband of over 30 years and special needs daughter. I rarely follow a recipe exactly. I tweak them to my own taste. I have a few recipes that are uniquely my own.