Bakery Style Banana Walnut Muffins

six cavity muffin pan with four muffins in it with two cavities filled with walnuts and white flowers with more muffins and flowers around on marble surface, with two empty glasses and white cheesecloth.

Bakery Style Banana Walnut Muffins

Soft, fluffy, nutty, extra banana-y, and ready in about 1 hour! These extra delicious Bakery Style Banana Walnut Muffins are the perfect breakfast/brunch/snack treat to make all year long.

Course: Breakfast

Cuisine: American

Prep Time: 25

Cook Time: 35

Total Time: 1

Servings: muffins

Calories: 272kcal

Ingredients

1½ cups walnuts
4 overripe bananas
1 teaspoon vanilla extract
½ teaspoon lemon juice
½ cup unsalted butter room temperature
⅞ cup granulated sugar
3 large eggs room temperature
1¾ cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt

Instructions

Heat oven to 325℉/165℃.
Place walnuts on quarter sized sheet pan.
Bake for 5-8 minutes, stirring frequently, until lightly toasted and fragrant. Set aside to cool.
Chop and divide.
Line a muffin tin with paper baking cups, or spray with baking spray. Set aside.
In a medium bowl, smash bananas with vanilla and lemon juice.
With an electric mixer, beat butter and sugar until light and fluffy, about 2-3 minutes.
Add eggs, one at a time, beating well after each addition.
Stir in banana mixture and 1 cup walnuts.
Add flour, baking soda, and salt.
Mix only until blended.
Use a 3 Tablespoon cookie scoop to portion batter, or fill each muffin cup ¾ full.
Top with remaining walnuts.
Bake for 30-35 minutes, or until done.

Notes

Substitutions:

Want to make this recipe vegan? Use your favorite vegan egg and dairy-free butter.
This recipe can be made gluten-free with your favorite measure for measure gluten-free flour.
A different nut may be used in this recipe! You can use almonds, pecans, or even cashews.
If you want to substitute salted butter for the unsalted, reduce salt to ¼ teaspoon.

Expert Tips:

Check the expiration date on your baking soda.
Keep an eye on the walnuts while toasting them! You don't want them to burn.
Make sure the eggs and butter are room temperature.
Room temperature is about 70℉/21℃.
The more ripe the bananas are, the more flavor these muffins will have.
When mashing the bananas, be sure to not leave any large chunks of banana!
To ensure even-sized muffins, use a large cookie scoop to portion out the batter.
Be careful to not over-bake the muffins! Use a cake tester or a toothpick to check if the muffins are done. If it comes out clean, the muffin is baked!

Nutrition