Small Batch Banana Walnut Muffins #MuffinMonday

These small batch banana walnut muffins are perfect for breakfast or snack time, full of sweet banana flavor and crunch from the nuts. Serve them with a cup of hot tea or a glass of cold milk!

It’s the last Monday of the month so it’s time for Muffin Monday! Also, happy Halloween! I’m not going to suggest you hand out muffins because kids want candy, but muffins would be good for snacking on while you hand over the sweet stuff. 

Make sure to scroll down to see the other muffin recipes my friends are sharing today. 

Small Batch Banana Walnut Muffins

This recipe is adapted from one on One Dish Kitchen. I have a feeling that my bananas must be larger than hers because I could easily have stretched the batter out to another muffin or even two. As it was, a couple of mine spilled over while baking. I’ve amended the ingredient list to say “medium” bananas. Perhaps that will help. I will say, we loved the muffins and I would make them again! 

Ingredients

2 overripe medium bananas

6 tablespoons or 85g butter, melted and cooled, plus extra for the pan

1 large egg

½ teaspoon vanilla extract

1 cup or 125g flour

½ cup or 100g sugar

1 oz or 28g walnuts, chopped (about 13 shelled walnut halves) 

1/2 teaspoon baking soda

1/2 teaspoon baking powder

¼ teaspoon fine sea salt

Optional for decorating: 6 shelled walnut halves 

I set six aside and then forgot to put them on top before baking. Oh, well. 

Method

Preheat the oven to 350°F or 180°C and prepare your 6-cup muffin pan by buttering it or lining it with paper liners. Alternatively, you can use silicone muffin cups, as I did. 

In a large bowl, mash your bananas with a fork. 

Add in the cooled, melted butter, the egg and the vanilla extract and whisk till all are incorporated. 

Fold in the flour, baking soda, baking powder and salt, along with the chopped walnuts, until just mixed. 

You might have a little flour still showing and that’s just fine. 

Divide the batter between your prepared muffin cups. Top each with a walnut half, if desired. (Or if you remember.)

Bake in the preheated oven until a toothpick stuck in the muffins comes out clean, 20-25 minutes.

Set aside to cool on a wire rack.

Enjoy! 

As I mentioned, today is Muffin Monday. Check out the recipes my fellow muffin bakers are sharing. 

• Apple Cinnamon Streusel Muffins from Jolene's Recipe Journal
• Cinnamon Pecan Muffins from Palatable Pastime
• Pulled Pork Corn Muffins from A Day in the Life on the Farm
• Raisin Bran Muffins from Karen's Kitchen Stories
• Small Batch Banana Walnut Muffins from Food Lust People Love
• Sweet Potato Walnut Muffins from Passion Kneaded

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

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