Banana Walnut Muffins

Prep Time: 20 min | 15 min
Yield: 8-12, depending on size
  • 2 C AP flour
  • 1.5 t Baking Powder
  • 1/2 t Baking Soda
  • 1 t Cinnamon
  • 1/4 t Nutmeg
  • 1/4 t Salt
  • 1 1/2 C Mashed Banana
  • 1 C Sugar
  • 1/2 C Oil
  • 2 Eggs
  • 1/4 t Vanilla
January 6, 2015


Sometimes a good cup of coffee and a delicious muffin can start the day on a perfect note.  Over the years we have developed a great banana bread recipe to use up that stray banana or two that always seems to turn brown faster than it can be consumed!  We whipped up the batter, crumbled some walnut streusel, and baked off these muffins in less than 30 minutes.  We used german rock sugar to give it a more caramel sweet flavor, but we adjusted the recipe for white sugar as it’s more common.  If you’d like to use rock sugar, simply use half the amount we list below.  It’s a quick recipe with lots of flavor, and we hope you enjoy!


Sift the dry ingredients together.  In a separate bowl, mix the wet ingredients.  Mix the wet into the dry just until incorporated, being careful not to over mix.  Portion into greased muffin tins.

For Streusel:  Mix 1/2 cup flour, 1/4 C sugar, pinch salt, 1/2 cup toasted chopped walnuts, and 1/4 c oats (optional).  Cut in 3-4 T butter and mix until crumbly.  Top the muffins with the streusel and bake at 350 degrees for 15-17 minutes.

Kathryn Wandrie is the head chef and co-owner of KC Catering. Though she is trained in French Classical Cuisine, she expands the boundaries of her culinary education by experimenting with new techniques, cuisines and methods. When she's not cheffing, you can find her on the family farm, spending time with family, or reading a good novel.

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