Description
Enjoy soft, tall, and golden banana walnut muffins with a hint of cinnamon. These muffins are lighter than banana bread, perfect for a weekday morning. They feature overripe bananas for sweetness, yogurt for a tender crumb, and toasted walnuts for crunch.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 3 ripe bananas, mashed
- ¾ cup brown sugar
- ⅓ cup vegetable oil
- ¼ cup plain yogurt or sour cream
- 1 teaspoon vanilla extract
- 1 large egg
- ¾ cup chopped walnuts
- Extra walnut halves for topping (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it.
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
- In a large bowl, mash bananas. Add brown sugar, oil, yogurt, vanilla, and egg. Whisk until smooth.
- Add the dry ingredients to the wet mixture. Fold with a spatula until just combined. Do not overmix.
- Fold in the chopped walnuts.
- Divide batter evenly among muffin cups, filling about 3/4 full. Top with walnut halves if desired.
- Bake for 18 to 22 minutes, or until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use very ripe bananas for best results.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Fall Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 241
- Sugar: 15g
- Sodium: 207mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 16mg