Description
These moist, perfectly sweet banana walnut muffins are packed with crunchy walnuts and topped with a buttery brown sugar streusel. They are super quick to whip up and make a warm, cozy breakfast or snack for using up overripe bananas.
Ingredients
Units
Scale
Banana Walnut Muffins
- 3 large overripe bananas *approximately 1 1/2 cups mashed
- 1/4 cup (60ml) vegetable oil
- 1/4 cup (60g) salted butter, melted *regular or dairy-free
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar
- 2 large eggs, room temperature
- 1/4 cup (60ml) buttermilk, room temperature *regular or dairy-free
- 1 tablespoon vanilla extract
- 2 cups (320g) gluten-free flour 1:1 baking blend *can sub regular all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (115g) chopped walnuts
Streusel Topping
- 1/2 cup (65g) gluten-free flour 1:1 baking blend *can sub regular all-purpose flour
- 1/2 cup (100g) brown sugar
- 1/4 cup (30g) walnuts, chopped
- 1/4 teaspoon salt
- 1/4 cup (60g) salted butter *regular or dairy-free
Instructions
- Preheat the oven to 425ºF (220ºC) and prepare a muffin tin with non-stick baking spray and paper liners.
- Place the bananas in a large bowl and use a fork or a potato masher to mash them thoroughly.
- Add the oil and melted butter and mix well.
- Stir in the granulated sugar and brown sugar until well combined.
- Add in the eggs, buttermilk, and vanilla extract and stir until smooth and fully combined. Set aside.
- Measure in the flour, walnuts, baking powder, baking soda, and salt and gently fold together until just combined. Be careful to not over mix the batter.
- Portion the batter evenly into prepared muffin tin. Set aside and prepare the streusel topping.
- In a medium mixing bowl, combine the flour, brown sugar, chopped walnuts, and salt stir together.
- Using a pastry cutter or fork to cut in the butter until the mixture resembles coarse crumbs.
- Evenly sprinkle the streusel topping over each muffin.
- Bake the muffins at 425ºF for 7 minutes and, without opening the oven door or removing the muffins, reduce the oven temperature to 350ºF and bake for another 10-15 minutes. A toothpick inserted in the center of the largest muffin should come out clean or with few moist crumbs.
- Remove from the oven and allow the muffins to cool before serving. Enjoy!
- Store leftover muffins at room temperature for up to 3 days, in the fridge for up to 5 days, or frozen for up to 3 months.
- Prep Time: 20 Minutes
- Cook Time: 23 Minutes
- Category: Quick Breads & Donuts
- Method: Baking
- Cuisine: American