The natural sweetness of ripe banana and the delicate crunch of walnut makes delicious muffins. Whether you love the flavor, texture, or nutritional value, bananas and walnuts are a great combination.
Muffins are a great way to use up overripe bananas. During the summer, my bananas seem to go from perfect to mushy in no time. Since I am not one to waste food, those bananas go in the freezer to use for baking. They are perfect for muffins, bread, or cake.
Canola Oil: Adds moisture to the muffins.
Butter: Gives the muffins richness. Using butter and oil assures the muffins will be light and fluffy with great flavor.
Sugar & Brown Sugar: Both add sweetness. Brown sugar gives a hint of molasses flavor to the muffins and the topping.
Eggs: Gives the muffins richness and structure. Be sure to use room temperature eggs.
Vanilla Extract: Adds flavor.
Half & Half Adds moisture and rich flavor.
Bananas: Overripe bananas are the key here. If you can’t use them immediately, they can be frozen for later use. Just pull them out of the freezer about an hour before you wish to bake.
Flour, Baking Soda, Baking Powder, & Salt: Provide structure and the leavening agent.
Walnuts: Chopped walnuts add a wonderful flavor that perfectly compliments the banana flavor. Pecans are also an excellent choice if you prefer them.
About an hour before you want to bake muffins, pull your butter and eggs out. If your bananas are frozen, they can also be pulled out of the freezer now.
Preheat your oven, using the convection option if available. This really does help the muffins rise.
Mash the bananas with a fork until well mixed and no large chunks remain. Combine the wet ingredients as directed and stir in the banana.
Thoroughly combine the dry ingredients and fold them into the banana mixture until no streaks of flour remain. Do not overmix to keep the muffins light and fluffy. Add batter evenly to your muffin cups.
Combine the ingredients for the topping and sprinkle evenly over the muffins.
Bake muffins as directed. You will start the baking process at 425 degrees to get the muffins to rise. Then turn down the oven to 350 degrees as they finish baking.
Bake until a tester comes clean. Allow them to cool slightly, then enjoy these banana walnut crunch muffins!
Banana Walnut Crunch Muffins
- ¼ cup canola oil
- ¼ cup butter very soft
- ½ cup sugar
- ½ cup brown sugar tightly packed
- 2 large eggs room temperature
- 1 tsp vanilla extract
- ¼ cup half & half
- 2 very ripe bananas mashed
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup walnuts chopped into small pieces
- 3 Tbsp flour
- 3 Tbsp brown sugar
- 1 Tbsp butter
- Preheat oven to 425 ℉, convection if available, and line a muffin tin with paper liners or set out 15 silicon muffin cups.
- Add canola oil and butter to a large bowl and stir well. Then stir in sugars until combined. Beat in eggs, vanilla extract, and cream. Add the mashed bananas and stir until thoroughly combined.
- In a separate bowl, whisk together your dry ingredients.
- Add dry ingredients to your wet ingredients and gently fold in until just combined.
- Portion batter into prepared muffin cups until the cups are nearly full.
- To prepare the topping, combine flour and brown sugar in a small bowl. Using a pastry cutter or your fingers, cut and mix in the cold butter until your mixture resembles coarse crumbs.
- Using a spoon, sprinkle about a tsp of topping over each muffin.
- Bake muffins on 425 ℉ for 8 minutes and then reduce the oven temperature to 350 ℉. Do not open the oven door or remove the muffins, just leave them in and reduce the temperature. Bake another 8 minutes until tops are set, and a tester comes back clean.
- Enjoy muffins while warm or room temperature. Store in an air-tight container.