Monday, September 19, 2016

Banana Walnut Muffins

When you tell people about a goal or an initiative, it keeps you accountable. When you make a hashtag about it, you're really dedicated. And with great power, comes great responsibility. I've started worrying that I will run out of muffin types soon, thus putting #muffinmonday at great risk. I really thought I had made banana walnut muffins before and this would be a repeat but alas, I thought about making banana walnut muffins last year but the bananas went...bananas. So I made maple walnut instead.

Therefore--banana walnut muffins are new and exciting!! Hurray muffin flavors!!

This recipe capped off the last of my muffin pan liners. Such timing. I ended up finding this recipe on Pinterest after consulting my cookbooks and mostly finding banana bread. I'm sure you could put banana bread batter into muffin shape and call it a day (a dense muffin day) but let's focus on banana muffins. Nice and fluffy with some good crunch added in there.

I still had gluten-free flour from the previous week's muffin recipe so these are also gluten-free. But there is added sugar and bananas themselves are pretty sweet too.

Bananas are mashed and then mixed together with eggs, oil, milk and sugar. The flour, oats, salt, baking powder and soda are whisked together in a separate bowl and a well is created to pour in the wet ingredients. My well runneth over...

Mix it all together with a wooden spoon and it starts to get thick and be very battery. Lastly, the walnuts are folded in. I also had leftover walnuts from carrot cake muffins so this worked out well. Alternatively, you could mix in chocolate chips because chocolate.

Baked until golden brown in a 350 degree oven, muffin perfection.

I love the smell of muffins baking on a Sunday afternoon. Pour yourself a cup of coffee, sit back and inhale (the muffin air and then the warm muffins themselves).


  • 1 cup rolled oats
  • 1 1/2 cups flour 
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/4 cup milk
  • 1/4 cup vegetable oil
  • 2 ripe bananas, mashed
  • 1/2 cup sugar
  • 2/3 cup walnuts, chopped
  1. Preheat the oven to 350F. Line a muffin tin and set aside.
  2. In a large bowl, whisk together the dry ingredients: oats, flour, baking powder, baking soda and salt.
  3. In a measuring cup or small bowl, whisk together the eggs, bananas, milk, oil and sugar. It's easier to pour if you mix it in a measuring cup.
  4. Create a well in the flour mixture (just moving some of the mix to the side). Pour the egg mixture into said well.
  5. Stir the wet and dry ingredients together until no flour streaks remain.
  6. Fold in the chopped walnuts.
  7. Spoon into the prepared muffin tin, filling 2/3 full.
  8. Bake for 20 minutes or until golden brown and cooked through.
  9. Allow to cool slightly before peeling off the wrapper. 

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