Jumbo Banana Walnut Muffins made with ripened bananas and chopped walnuts make a tasty on the go breakfast or afternoon snack.
This recipe for Jumbo Banana Walnut Muffins has stood the test of time. I love it because it's one of those recipes that you can throw all of the ingredients into one bowl and mix together and it comes out perfectly every time.
I especially like when that happens when making baked goods as I'm not big on measuring everything to the "n" th degree.
If the dough looks a little too thick, add some water to thin it out. If the dough is a little too thin, add a little more flour. I promise you it will be fine. My daughters (now 18 and 13) started making this recipe on their own when they were still in elementary school so if they can do it, you can too. š
How do you make Banana Walnut Muffins?
For this recipe you'll need all purpose flour, baking soda, salt, ripe bananas, milk, Canola oil, granulated sugar, an egg and chopped walnuts. Preheat oven to 350 degrees F.
In a large bowl, combine the flour, baking soda and salt; mix well.Add the bananas, milk, oil, sugar, egg and Ā½ cup of the walnuts; mix well.
Line a jumbo muffin tin with cupcake liners and fill the batter to the top of the liner. Top the batter with the remaining Ā¼ cup of walnuts and bake for 30 minutes or until the top springs back when touched.
I generally make this recipe as a bread or regular size muffin, but the kids would devour them so quickly and generally eat 2-3 at one sitting that I wanted to make something a little larger in size. I also substitute mini chocolate chips for the walnuts as they like that version better, but I prefer the nuts. ~ Enjoy!
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Jumbo Banana Walnut Muffins
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- Ā½ teaspoon salt
- 3 ripe bananas ,mashed
- 2 tablespoons milk
- Ā½ cup canola oil
- 1 cup granulated sugar
- 1 large egg
- Ā¾ cup chopped walnuts ,divided
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, combine the flour, baking soda and salt; mix well.
- Add the bananas, milk, oil, sugar, egg and Ā½ c. of the walnuts; mix well.
- Line a jumbo muffin tin with cupcake liners and fill the batter to the top of the liner. Top the batter with the remaining Ā¼ c. of walnuts and bake for 30 minutes or until the top springs back when touched or a toothpick comes out clean when inserted into the middle.
Nutrition
Related Recipes
Chocolate Chip Pumpkin Muffins
Triple Chocolate Zucchini Muffins
Chocolate Peanut Butter Banana Muffins
Sonali- The Foodie Physician says
It looks like we've both had muffins on the mind! These look awesome and your triple chocolate zucchini muffins really caught my eye too!
carrieexpktchn@optonline.net says
We sure did and your Blueberry Oatmeal Muffins sound amazing! š
Stacey says
Can I use pecans instead of walnuts?
Carrie's Experimental Kitchen says
Sure any nut would work. Enjoy!
Star Chef says
Awesome Recipe!!! Tastes great!!!!
Carrie's Experimental Kitchen says
Thank you, I'm glad you enjoyed it!
Jessica says
Have you ever made these with self rising flour?
Carrie's Experimental Kitchen says
I have not, but if you do try it, I would omit the baking powder as that is what causes the dough to rise.