Banana Walnut Muffins

Jul 16

Servings: 12 | Prep: 10 min | Cook Time: 30 min

INGREDIENTS

2 cups oat Flour
1 tsp. baking soda
¼ tsp. salt
½ cup unsweetened applesauce
½ cup honey
2 eggs
3 ripe bananas mashed
¾ cup chopped walnuts
1 tsp. vanilla extract
1 dash cinnamon

These banana walnut muffins are the perfect way to use up overripe bananas! These moist and delicious muffins are great for breakfasts and snacks on the go, a wonderful addition to brunch or as a sweet dessert.

They are super quick, and easy to throw together!

Of course you can! Muffins generally bake at higher temperatures than a bread loaf, so you’ll want to lower your oven’s temperature to make your muffin recipe in loaf form. In most cases, you’ll need to set your oven 25-50 degrees Fahrenheit lower than the muffin recipe recommends. The recommended temperature to cook this recipe is 375 degrees Fahrenheit which means 350 degrees Fahrenheit would be perfect for banana walnut bread!
Dying to make these banana walnut muffins but your bananas aren’t ripe yet? No worries! Below are a few tips to quickly ripen bananas.
- To ripen bananas in 24 hours – Place the bananas in a brown paper bag and loosely fold the top to seal. Set the bag aside on the kitchen counter for 24 hours. Feel free to check the bag periodically to see how the bananas are ripening.
- To ripen bananas in 12-18 hours – Place the bananas in a brown paper bag and add a ripe apple or tomato to the bag. Loosely fold the top to seal and set the bag aside on the kitchen counter for 12-18 hours. Make sure to check the bag periodically to see how the bananas are ripening.
- To ripen bananas in 15-30 minutes – Preheat oven to 300 degrees Fahrenheit. Place unpeeled bananas on a baking sheet and transfer the baking sheet to the oven. Check on the bananas frequently. The bananas may leak a little which is normal. You want them to be shiny and black in color.
- Oat Flour. Feel free to use all-purpose flour, wheat flour or oat flour. To make my oat flour I take quick oats place them in a NutriBullet or food processor and pulse until it becomes flour consistency. Then measure the flour out. Bam! Oat flour.
- Baking Soda. A leveling agent that provides lift and helps the top of the muffins rice.
- Unsweetened Applesauce. This is a great substitute for oil in baking recipes to decrease the fat and calories but keep the moistness of the muffin. When substituting applesauce for oil in baking, the ratio is typically 1:1. So if the recipe calls for 1/4 cup of oil, use 1/4 cup of applesauce. This works perfectly with muffins and quick breads.
- Honey. Adds sweetness. Honey will also increase the moistness and softness in the muffins.
- Eggs. They give the muffins structure and moisture while binding everything together.
- Bananas. Is it just me or does everyone end up with leftover ripe bananas at the end of the week that you feel guilty throwing out? These muffins are the perfect way to use up leftover ripe bananas you have hanging around
- Nuts. I prefer to use walnuts; however you an use whatever nut (or seed) yo u love or have on hand.
- Vanilla. Doesn’t everyone add vanilla extract to all baking for added flavor
- Spices. Ground cinnamon and salt provided some added flavor.

DIRECTIONS

Preheat oven to 375°F.
Line a muffin tin with paper liners or spray with nonstick cooking spray, set aside.
In a medium sized bowl mix mix together all the wet ingredients. Mashed bananas, unsweetened applesauce, honey, vanilla extract and eggs. Set bowl aside.
In a separate medium sized bowl mix together all of the dry ingredients. Oat flour, baking soda, and cinnamon.
Make a well in the center of the dry ingredients and pour the wet ingredients into the center. With a spatula stir together. Scoping the side and bottom of the bowl making sure to mix all the batter together. Make sure not to over mix.
Gently fold in 1/2 cup of walnuts.
Fill muffin tin with batter 3/4 full. Top with remaining walnuts.
Bake on middle rack of oven for 25 minutes. Or when toothpick comes out clean.