Banana Walnut Muffins
Moist and flavorful Banana Walnut Muffins made with ripe bananas, yogurt, brown sugar, walnuts, and warm spices for a comforting breakfast or snack.
12 Servings
Ingredients
- 1 stick plus 2 tablespoons unsalted butter softened
- 2 large eggs
- 1 ½ cups plain yogurt
- 1 ½ cups bananas finely diced
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- 1 cup light brown sugar
- 3 cups all-purpose flour
- ¾ cup walnuts chopped
Instructions
Prepare the oven and pan
- Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or coat with nonstick spray.
Mix the dry ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, nutmeg, cinnamon, cardamom, and salt. Set aside.
Cream butter and sugar
- In the bowl of a stand mixer, beat the softened butter and brown sugar together until smooth and creamy.
Incorporate eggs and vanilla
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
Combine dry ingredients and yogurt
- Add one-third of the dry ingredients to the butter mixture, followed by one-third of the yogurt. Mix well after each addition. Repeat this process until all dry ingredients and yogurt are incorporated.
Fold in bananas and walnuts
- Using a spatula, gently fold in the diced bananas and chopped walnuts until evenly distributed throughout the batter.
Fill and bake
- Divide the batter evenly among the muffin cups. Bake for 25–30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Cool and serve
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.
Notes
To prepare this recipe gluten free, substitute the all-purpose flour with a certified gluten-free flour blend in equal measure. Ensure that baking powder and other ingredients used are labeled gluten free to prevent cross-contamination.