Banana Nut Muffins

I love to bake in the very early morning hours. There is nothing better than starting a recipe while everyone in the house is asleep.

It doesn’t matter what I am about to bake; it is just the ritual that is a form of meditation for me.

I start with heating the oven and grab my trusty Plastic mixing bowls that receive so much use but never discolor and never lose shape.

I am fortunate enough to have my grandmother’s canisters that she used her entire adult life. They sit on my kitchen counter and never fail to make me smile when I use them.

I have a KitchenAid mixer that my husband gave me for my birthday, probably 20 years ago.
At the time, I had never baked anything that did not come from a box, so a very expensive mixer seemed odd but has become invaluable to me as I started my baking journey.

Every part of the baking process is very therapeutic. I clean as I go, loading the dishwasher, cleaning the counters, and keeping my focus on my task at hand.

This morning, I baked these banana walnut muffins. This recipe is perfect for large muffin tins like I’ve used, or a standard muffin tin works just as well, and you’ll end up with 12 muffins.

If you use a large muffin tin, this recipe yields six jumbo muffins.

I bought my bananas a week in advance and allowed them to ripen on the counter. Then, when I think the bananas are ready, I wait a couple more days before using them. The Longer they sit, the better they are. Trust me here.

I always toast nuts when I am baking. Toasting brings out the oil and makes the nuts fresh again.

If you make this recipe, and I hope you do, please keep in mind not over mixing the batter. Forming gluten in a muffin is not a good thing.

When removing your Muffins from the oven, your result will be perfectly browned muffins that are slightly sweet and filled with banana flavor that pairs wonderfully with the toasted walnuts.

This recipe, I guarantee, will beat any bakery muffin you’ve had in the past.

I hope you try this recipe, and even though you may not have your grandmother’s canisters to keep you company in the kitchen, I hope you have memories that will. Enjoy!

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Banana Walnut Muffins

Soft and flavorful, my Banana Walnut Muffins with large pieces of walnut mix through out are the ultimate muffin. They are an excellent way to use overripe bananas. They are also amazing with a hot cup of coffee.

Course Breakfast

Cuisine American

Keyword bakery style muffins, banan walnut muffins, dougbakes.com, jumbo muffins

Prep Time 10 minutes

Cook Time 35 minutes

Servings 6 muffins

Author Doug Bakes Staff

Ingredients

• 2 large eggs + 2 yolks
• 210 grams brown sugar
• 40 grams molasses
• 4 grams vanilla
• 100 grams neutral oil
• 100 grams buttermilk
• 280 grams full-fat sour cream
• 260 grams ripe bananas, mashed
• 340 grams flour (11.7% protein)
• 8 grams salt
• 12 grams baking powder
• 4 grams baking soda
• 110 grams toasted chopped walnuts

Instructions

1. Add sugar and eggs into a bowl and whisk to combine.

2. To that, add molasses, oil, buttermilk, sour cream, vanilla, and banana. Whisk to combine.

3. In a separate bowl, measure flour, salt, baking powder, baking soda, & walnuts. Whisk to combine.

4. Add wet ingredients to dry.

5. Add muffin liners, if desired, then grease or spray, and fill each muffin hole with 225g muffin batter if using a jumbo 6-muffin pan or about 110g if using a standard 12-muffin pan.

6. Sprinkle with additional chopped walnuts.

7. Bake in preheated 350f oven for 30-32min