Banana-Walnut Muffins

Moist, not overly sweet. Nutty, soft, and not overly dense. A great breakfast on a lazy Sunday.



Step: 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.

Step: 2

Spread walnuts onto a baking sheet. Toast in the preheated oven until nuts start to turn golden brown and become fragrant, 10 to 15 minutes. Remove from the oven and chop finely when cool enough to handle. Leave oven on.

Step: 3

Whisk flour, sugar, chopped walnuts, baking soda, and salt together in a large bowl.

Step: 4

Combine bananas, eggs, melted butter, sour cream, and vanilla extract in a separate bowl. Fold banana mixture into flour mixture until just combined. Scoop batter evenly into the prepared muffin tin.

Step: 5

Bake until muffins are golden brown on top and tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack. Serve warm or at room temperature.


Per Serving: 304 calories; protein 5.5g; carbohydrates 37.2g; fat 15.7g; cholesterol 44.4mg; sodium 189.4mg.

The best flavour of the flour could make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always getting bigger as well as clear bread.

To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.

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