Best Banana Walnut Muffins

You have probably seen and tried numerous banana muffins, but you haven’t tried this one!

Let’s talk about banana flavored dessert for a second. Most of the ones I have tried, or have tried to make , I wasn’t really a fan. Why? Because they have too many bananas and the bananas kind of just overpower every other flavor. Also, I personally do not like using brown bananas for banana bread or muffins. Ripe bananas, yes, but brown, I cannot bring myself to make it with them. Maybe it’s because I wouldn’t eat them just as is to begin with. If you like extra ripe bananas, feel free to use them for this recipe, but my version calls for medium ripe bananas (with some yellow spots). This muffin recipe combines a perfect balance of all the flavors, and I even like to have them for breakfast! If you are craving something sweet, but not chocolatey, and want a grab and go kind of dessert (or breakfast) this recipe will definitely hit the spot!

Prep time: 10 minutesBake time: 20-25 minutes
Makes: 12 MuffinsTotal time: 30-35 minutes
Ingredients
1 3/4 cups flour
1 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp salt
3/4 cup organic sugar
1 tbsp grape molasses
1/2 cup butter (melted)
2 eggs
2 tsp vanilla extract
1/4 cup sour cream
2 medium ripe bananas (mashed)
1/2 cup walnuts (chopped)
12 cupcake baking cups
I wish you could smell this!
Instructions
1. Preheat oven to 375F and line a cupcake pan with 12 cupcake baking cups. (I like these cups)
2. In a medium bowl add flour, baking soda, cinnamon, and salt.
3. Stir the dry ingredients together and set aside.
4. In a large bowl, beat eggs.
5. To the egg mixture, add sugar, molasses, vanilla and sour cream and mix.
6. Mash bananas in a separate bowl and fold in to the egg mixture.


7. Add dry ingredients to the egg mixture little bit at a time. (I add about 1 cup at a time)
8. Reserve about 2 tbsp of the chopped walnuts and fold the remainder into your batter.
9. Using a medium size cookie scoop (I use this one), or a spoon pour batter, one scoop at a time, onto your lined cupcake pan.
10. Place in the oven and set timer to 20 minutes. Test the muffin by inserting a toothpick after 20 minutes, if the batter is sticking to the toothpick, add 3 more minutes until toothpick comes out clean.

*Notes*
* I really like using stainless steel mixing bowls such as these anytime I am baking. They are light, and easy to clean, and don’t take up too much space since they all fit into one another.
* I also cannot LIVE without my silicone spatulas! I prefer these small ones, because they are easier to work with in my opinion.
*If you don’t like muffins with walnuts, feel free to leave them out, or substitute with any other type of nuts.

Lots of Love,
Rips

*Disclosure
If you end up liking and purchasing any of the products through my links. I may receive some compensation.
Sharing all of my favorites with you is a joy, and you would be helping me keep the site alive and going.

Published by cookingwithrips

Hello and welcome to my site! My name is Rips and I am thrilled to share my passion with you! I am just a girl who loves to bake and cook. It’s one of my favorite things to do and is rewarding in so many ways! It teaches me to be present and helps me relieve stress. I grew up watching both my parents cook the most delicious food you could possibly imagine! Cooking healthy food for each other was something we did for the ones we cared about. Shortly after, I picked up on that habit. I come from a Mediterranean background and I bring that to a lot of my recipes with lots of modern adaptations. I have been baking and cooking for over 15 years and truly find the most joy in it! I also recently wrote and self published my first recipe book called Ripsy's Recipe's on Amazon (I will link below). Ripsy's Recipes has some amazing healthy recipes with gluten free and vegan options that everyone can enjoy. I really wanted to create an easy to follow, non intimidating healthy recipe book for you to love. It truly is my go-to for quick, healthy, easy, delicious meals! The best part of making food is I get to eat it and feed my loved ones. I am very mindful of the ingredients I use in my recipes; at the same time; I still like to indulge in dessert! My dessert recipes are lower in sugar than in any recipe or store bought dessert you will ever find (and they taste amazing). As a result, my family and I get to enjoy it without the guilt. My greatest joy comes from sharing what I make with the people I care about most, and now, you will have access to that too. I hope you try my recipes and love them as much as my family and I do! Namaste Friends!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: