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Banana Walnut Muffin

Posting Date: 08/05/18

Banana Walnut Muffin

Banana Walnut Muffin is something you can make whenever you have over-ripe bananas. When you see your banana skin is really brown more than half of the skin, you would normally think it would be too soft and mushy to eat it and be tempted to throw it out. Don't throw it. Make banana walnut muffin instead because those over-ripe bananas will make the muffin so moist, sweet, and fluffy. I noticed this recipe makes moist muffins than any other muffin recipes. This is my go-to muffin recipe because of the quality of the muffin that comes out and there is no need to use a mixer to make it. The outside is crispy but the inside is soft and moist and the walnut adds texture to the muffin. It is the perfect muffin anyone can ask for.

The recipe makes 11 muffins.


  • 3 over-ripe bananas, peeled. The skin should be really brown. The more ripe the banana is, the more flavor and moist the muffin will be.
  • 1/3 cup of melted butter
  • pinch of salt
  • 1 teaspoon baking soda
  • 1/2 cup of granulated sugar. You could use more sugar if you like it very sweet.
  • 1 teaspoon vanilla extract. You can add a little more if you like vanilla. However, don't put too much or it would overpower the banana flavor.
  • 1 large egg, beaten
  • 1.5 cups of all purpose flour
  • 6 tablespoons of chopped walnut (5 tablespoons will be used in the batter and 1 tablespoon will be used to top the muffin). You can substitute with pecan or almond if preferred. If you use sliced almond, top the almond halfway during baking instead of in the beginning so that you don't burn it. You can skip the nut if you are allergic to it.


  1. Preheat the oven to 350 deg F.
  2. Place bananas in a mixing bowl. Mashed the bananas using potato masher or fork. Add melted butter and stir it. Add salt and baking soda and stir them in. Add sugar and vanilla extract and stir them in. Add the beaten egg and mix them. Add flour little by little. Every time you add it, mix it well before adding more flour. Once the flour has been mixed well, add 5 tablespoons chopped walnut and mix it. Reserve the other 1 tablespoon of chopped walnut since it will be used to top the muffin.
  3. Line medium size muffin pan with cupcake liners. The recipe makes 11 muffins, so you don't need to line one of them with the liner. Filled up the muffin pan with the batter until 3/4 full. Top it with the remaining chopped walnut (1 tablespoon). If you use sliced almond, don't top it until halfway during baking so that you don't burn it.
  4. Place muffin pan in the preheated oven. Bake it for 30 min or until a toothpick inserted into the center of the muffin comes out clean. Make sure you rotate the pan halfway during baking so that it can bake uniformly.
  5. Remove muffin pan from the oven. Place each muffin on the cooling rack to cool down. Let it cool down completely (about 15 min).
  6. Serve while they are still warm.

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