How to Bake Dainty Banana Walnut Muffins

by Huang Kitchen

These banana muffins are quick and easy to make. The rule of thumb is to mix the WET ingredients in one bowl, the DRY ingredients in another bowl. Then combine the WET to the DRY and you're done!


  • 1 Cup Walnuts, lightly toasted and chop coarsely
  • 1 ¾ Cups All-purpose flour (230g)
  • ¾ Cups Sugar
  • 1 Teaspoon Baking powder
  • ¼ Teaspoons Salt
  • 1 Teaspoon Cinnamon powder
  • 2 Eggs, lightly beaten
  • ½ Cups Butter, melted and cooled
  • 3 Ripe bananas, mashed well
  • 1 Teaspoon Vanilla extract
  • Instructions

    Step 1

    First preheat oven to 180 degree C (350 degree F). Place oven rack in the middle of the oven.

    Step 2

    Line a 24 muffin pan with paper liners.

    Step 3

    Lightly toast walnuts in oven or non stick pan for 8 to 10 minutes. Let cool and chopped walnuts coarsely.

    Step 4

    Prepare the DRY ingredients needed to bake the muffins. Details of ingredients are in SUPPLIES of snapguide or please access for more details.

    Step 5

    In a large bowl combine the DRY ingredients ( flour mixture ) together and mix well.

    Step 6

    Prepare the WET ingredients needed to make the muffins. Details are in SUPPLIES of snapguide or you can access for more details.

    Step 7

    Then in a medium size bowl lightly beat the eggs.

    Step 8

    Then add in mashed bananas. Mix well with a whisk.

    Step 9

    Stir in the cooled and melted butter.

    Step 10

    Mix well to make sure all the WET ingredients ( banana mixtures ) are combined.

    Step 11

    Using a rubber spatula lightly fold the WET ingredients ( banana mixture ) into the DRY ingredients ( flour mixture ).

    Step 12

    Mix until JUST combined and the batter is thick and chunky. Do not OVERMIX.

    Step 13

    Spoon the batter into the muffin cups using an ice- cream scoop.

    Step 14

    Spoon the batter into the muffin cups until 3/4 full.

    Step 15

    Bake the muffins in the preheated oven for 18 to 30 minutes or until a toothpick inserted in the centre of the oven comes out clean.

    Step 16

    Place the baked muffins in the muffin pan on a wire rack to cool for 5 minutes.

    Step 17

    Then remove muffins from the muffin pan to cool completely on wire rack.

    Step 18

    And you're done! These banana walnut muffins are best eaten warm. However they can also be stored in refrigerator for a few days.

    Step 19

    This recipe can made 12 regular size muffins or 24 dainty size muffins.

    Step 20

    This recipe needs very ripe bananas which are soft and sweet. Hence you can freeze ripe bananas in the freezer so you don't have to wait for them to ripe before making these yummy muffins. ENJOY!