I really love making muffins. They can be so many things. They can be sweet or savory. They can be a totally sweet dessert or a healthy breakfast or snack. These Banana Walnut Spice Muffins tackle all those quality and more. The simple but powerful spice blend brings a warmness and flavor punch all in one.
By adding in Cardamon, Cinnamon, Ground Clove, Nutmeg, and Ground Ginger, you get a wonderful hint of spice that doesn’t over power the banana or walnut flavors. I love to use this spice blend in many of baked goods – like Carrot Cake or apple pie.
Substitutes and Variations:
If you do not like walnuts, you can omit them from the recipe. It will still be a lovely muffin.
If you don’t have ripe bananas:
If you want these muffins but do not have ripe bananas – you can actually make them with firm bright yellow bananas. Simply put the bananas (unpeeled) into a 300degF for about 30 minutes. Once the they are fully black on the outside, remove from the oven and let cool about 30 minutes. Then just use as ripened bananas.
Tools that may make this recipe easier:
I like to use a 4inch parchment square to make these “bakery-style” muffins liners. It just makes them look a little fancy. You will also need a mixer of some sort. I prefer a stand mixer but a hand mixer works too. When it comes to batters, I always like to use a machine to mix as consistency really matters with baking.
Now Let’s Get Cookin’!
Banana Walnut Spice Muffins
Equipment
- 1 12-slot Muffin Tin
Ingredients
- 3 Ripe Bananas peeled, mashed
- 2 Large Eggs beaten
- ½ cup Butter softened
- 1 cup Brown Sugar
- 2 cups Flour
- 1 tsp Baking Soda
- ½ tsp Salt
- ½ tsp Cinnamon
- ½ tsp Nutmeg
- ¼ tsp Ground Ginger
- ¼ tsp Cardamon
- ¼ tsp Ground Cloves
- 1 cup Walnuts chopped
Instructions
- Preheat oven to 350degF. And paper liners to a 12-slot muffin tin.
- In a stand mixer, mix together bananas, butter, sugar and eggs.
- In a mixing bowl, combine dry ingredients, thoroughly. Then transfer to the stand mixer.
- Mix batter in the mixer until thoroughly combines – dough will be wet but slightly stiff. The fold in walnuts.
- Use a large food scoop to portion batter into the lined muffin tin. Each slot should be 3/4 full.
- Place in oven and bake for 25 minutes. Remove to a wire rack to cool. Serve right away, or store in an airtight container for up to 4 days.
I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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Hi Estelle, I am a muffin addict. Love it and will have one daily/ Thank you for sharing with us at SSPS