In this post, we'll show you how to make Easy Banana Bread Muffins with candied walnuts. This recipe uses overripe bananas, common pantry staples to make a delicious and straightforward muffin. Perfect for a quick breakfast or snack recipe on the go.
If you love super moist muffins with loads of delicious banana flavor, this recipe is for you! This muffin has the BEST fluffy texture and firm muffin top that you'll LOVE! Pair it with some hot coffee for a tasty breakfast or snack experience.
Before starting, you'll want to verify that you have the following ingredients:
- Overripe bananas - The more ripe and soft the bananas are, the more flavorful they'll make the muffins.
- We used 4 small bananas for this recipe. If your bananas are larger you can use just 3.
- All-purpose flour - Standard flour that is traditionally used in muffin recipes. You can use whole wheat flour if your prefer.
- Baking soda - Helps these muffins to rise.
- salt - Helps to enhance the flavor of the bananas.
- Unsweetened apple sauce - Provides moisture for the muffins *see below for substitutions. Butter, or vegetable oil can also be used.
- Granulated sugar - Sweetens these muffins.
- Egg - Binds the ingredients.
- Vanilla extract - Adds a nice flavor to the muffin.
- Candied walnuts - If you do not like the earthy taste of walnuts, these are so tasty and bring these banana bread muffins to the next level. Get this recipe on Sizzling Eats.
Equipment and Supplies Needed
We used the following equipment and supplies to make this recipe. Items that are optional or can be substituted will be noted.
- Standard 12-count muffin tin
- Conventional oven
- 2 mixing bowls
- Wooden spoon
- Measuring cups & spoons
This recipe is easy to make if you know the right tips and tricks! Here are my tips for ensuring your Banana Bread Muffins come out perfectly.
Since these muffins use applesauce, they tend to stick to cupcake wrappers. It is strongly suggested you spray your liners with nonstick spray and allow the muffins to fully cool before enjoying them.
Additionally, you can spray the muffin tin with nonstick spray (or shortening), and simply fill them with batter.
Allow them to fully cool before using a plastic knife to carefully remove them. I always use a plastic takeaway knife to help pry out baked goods because it will not damage your pan. Since you are using baking spray, just a gentle nudge is all you should need to remove your cooled muffins.
If you don't want to use walnuts in your muffins, you can use pecans or almonds instead. Just chop them the same way you would walnuts. Additionally, you can use regular chopped walnuts, but candied walnuts are so heavenly and take only 5 minutes to make.
Alternatively, if you don't want to use any nuts at all, just simply omit them from the recipe ingredients and follow the directions as is. My kids do not like nuts, but my us adults do!
Chocolate chips, blueberries, dried cranberries, and raisins can be used. Simply add ½ cup of your choice of mix-ins.
Apple Sauce Substitution
If you do not have applesauce on-hand or prefer not to use it, below are some substitutions that will make an equally delicious banana bread muffin. Each substitution would need to be measured as ½ cup.
- Greek yogurt - plain, unsweetened
- Unsalted butter - melted, and cooled (1 stick = ½ cup)
- Sour cream - plain
- Vegetable oil
If you want to store your muffins, just follow these easy steps.
These muffins will last for up to 4 days when covered properly at room temperature. Seal them in an airtight container or plastic wrap. Just make sure they are cooled, or it will ruin the crisp muffin top.
Yes, Banana Bread Muffins can be frozen. Seal them in an airtight container or freezer bag and remove as much air as possible. Place them in the freezer and store them for up to 3 months.
To reheat from frozen, allow muffins to thaw at room temperature. A quick 20 seconds in the microwave can nicely warm these up.
Follow the recipe below to make Easy Banana Bread Muffins! This recipe makes 12 muffins, but you can adjust the recipe card for other serving sizes.
Easy Banana Bread Muffins
- standard 12-count muffin tin
- cupcake wrappers
- conventional oven
- 2 mixing bowls
- wooden spoon
- ice cream scoop
- 2 cups all-purpose flour
- 1 tablespoon baking soda
- ¼ teaspoon cinnamon
- ⅛ teaspoon salt
- 4 small overripe bananas the riper the better
- ½ cup unsweetened apple sauce
- ½ cup granulated sugar
- 1 large large eggs
- 1 teaspoon vanilla extract
- ½ cup candied walnuts
- Pre-heat oven to 350° Fahrenheit.
- Line the muffins tin with cupcake liners.
- Mash bananas until slightly chunky and smooth.
- In a large bowl, mix flour, baking soda, salt, and cinnamon.
- In a separate bowl mix extract, egg, granulated sugar, and applesauce. Add in the bananas and combine.
- Slowly add the dry ingredients into the wet ingredients. Combine with batter until just mixed. You will still have some small lumps and that is okay!
- Fill muffin liners with batter. It is okay to go almost all the way to the top as long as you are not overflowing the batter.
- Sprinkle muffin batter with candied walnuts.
- Bake muffins for 20 minutes or until a fork inserted into the center of the muffin comes out clean. The muffins will be slightly golden brown and firm and springy to the touch.
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