There are three things making me very happy right now…
First, it’s the weekend! I can leave this busy, stressful, oh-my-god-is-it-ever-going-to-end week behind me. Yay!
Second, it feels like spring is here – is winter finally over? Are the cold, snowy, icy, and dreary days behind us now? I’m taking a risk and voting yes! Winter appears to be over and it better not come back. Please.
And third, these muffins. These banana walnut muffins are making me oh-so-happy right now. They are uncomplicated and easy-going. They are full of banana flavor and speckled with chopped walnuts — it’s such a classic combo. Oh, and the topping – who doesn’t love a streusel topping? It makes them extra special.
So here’s to the weekend, Spring, and banana walnut muffins for breakfast.
So happy.
Banana Walnut Muffins
Banana walnut muffins with a streusel topping.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8
- Category: Breakfast & Brunch
Ingredients
- For the Muffins
- 3 ripe bananas, mashed
- 1/3 cup butter, melted
- 1 egg
- 3/4 cup granulated sugar
- 1 teaspoon vanilla
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup walnuts, chopped
- [br]For the Topping
- 1/3 cup brown sugar
- 1/4 cup flour
- 2 tablespoon cold butter, cubed
Instructions
- Preheat oven to 350 degrees and prepare a standard sized muffin tin by spraying with cooking spray.
- In a large bowl stir together the mashed bananas, butter, egg, sugar, and vanilla until well combined.
- In a medium bowl, sift together the flour, baking soda, and salt.
- Add the dry ingredients to the wet ones and stir until just combined. Fold in the chopped nuts.
- In the same medium bowl you used for the dry ingredients, stir together the brown sugar and flour for the topping. Using a pastry cutter (or clean hands) cut the cold butter into the sugar and flour until it the butter is incorporated (you shouldn’t have any chunks larger than pea-sized).
- Fill each muffin cup almost completely – the batter should reach to just below the rim. You should be able to fill 8 muffin cups this way. Fill the empty cups about 1/3 of the way with water. Divide the topping evenly across the muffins.
- Bake the muffins at 350 degrees about 30 minutes. Starting checking on them at 20 minutes and remove from the oven once they pass the toothpick test.
- Let them cool in the pan for a few minutes before transferring to a wire rack.
Notes
You can freeze these and reheat in the microwave. The topping will lose it’s texture, but they still taste great even after being frozen.
These muffins look amazing! Love the streusel on the top! (my favorite part)
My banana muffins with streusel topping were such a hit on Pinterest. I hope you post yours there. I love these. I have one more banana I think. Yours are very pretty!!
★★★★★
Lovely combo. They would cheer me up a bunch in the morning too!
I am SO ready for spring!! Unfortunately it had the nerve to SNOW here today, but at least it’s melting 😉 These muffins look super delicious, I love anything with a crumbly brown sugar topping 😉
Ugh, snow! Hopefully it’s the last one for you!
How can you not fall in love with a muffin that’s got streusel on top! The bananas inside are a kicker too.
These muffins look gorgeous! I love packing mine full of nuts!
Lots ‘o nuts is always good — bananas and walnuts belong together!
Wooo don’t banana muffins just make people happy! And with a streusel topping – yummmm 🙂
I agree — happy muffins! 🙂
Oh dear me! These banana walnut muffins are going to haunt me. They look soooo gorgeous!
★★★★★
Thanks, Joyce – they are pretty wonderful. The topping makes them extra special 🙂
I just made these muffins. They are yummy. I changed the flour to Pamela’s gluten free flour. Thank you for the recipe!
So glad you liked them! Thanks for letting me know ☺