Hard Breakfast

Banana-Walnut Muffins

Name: Banana-Walnut Muffins
Prep time: 20 min
Cook time: 32 min
Total time: 52 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 1.25 cups walnuts , finely chopped; 2 cups all-purpose flour; 0.75 cups white sugar; 0.75 teaspoons baking soda; 0.5 teaspoons salt; 3 verys ripe bananas , mashed; 2 eggs , beaten; 6 tablespoons unsalted butter , melted and cooled; 0.25 cups sour cream; 1 teaspoon vanilla extract

Total Time

52 min

20m prep · 32m cook

Servings

4 people

Rating

—

Difficulty

Hard

59 views

Halal Kosher Vegetarian Eggs Bake Breakfast Snack Fried sweet savory umami sugary european halal kosher healthy_fats sour plant_based french russian main bitter

Moist, not overly sweet. Nutty, soft, and not overly dense. A great breakfast on a lazy Sunday.

Ingredients

1.25 cups walnuts , finely chopped
2 cups all-purpose flour
0.75 cups white sugar
0.75 teaspoons baking soda
0.5 teaspoons salt
3 verys ripe bananas , mashed
2 eggs , beaten
6 tablespoons unsalted butter , melted and cooled
0.25 cups sour cream
1 teaspoon vanilla extract

Instructions

1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
2

Spread walnuts onto a baking sheet. Toast in the preheated oven until nuts start to turn golden brown and become fragrant, 10 to 15 minutes. Remove from the oven and chop finely when cool enough to handle. Leave oven on.
3

Whisk flour, sugar, chopped walnuts, baking soda, and salt together in a large bowl.
4

Combine bananas, eggs, melted butter, sour cream, and vanilla extract in a separate bowl. Fold banana mixture into flour mixture until just combined. Scoop batter evenly into the prepared muffin tin.
5

Bake until muffins are golden brown on top and tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack. Serve warm or at room temperature.