fall is in full gear now and by adding a little maple and nutmeg to your banana muffins it’s a perfect way to spice them up for the fall season ! keep reading for my recipe for these easy maple banana walnut muffins!
looking for a vegan muffin recipe? this recipe is SO easy to make vegan, it almost is already! keep reading to find out how to adjust the recipe.
these easy maple banana walnut muffins are anything but dry! between the bananas and the coconut oil it’s pretty hard to ruin this recipe – it’s so moist and allows a little bit more room for error when cooking them. muffins and cakes can be super easy to over cook (sometimes it can happen in as little as a minute) but this recipe is pretty fool proof! I adjusted the original recipe to make these a bit more oversized to be more like a big, bakery-style muffin!
PRO TIP: grab some tulip muffin liners for these guys!
don’t have? cut parchment paper in squares and make your own or cut the recipe in half.
a few ways to modify this recipe:
- make them vegan! this recipe is already almost vegan so it’s so easy to make vegan. Simply switch out the milk ingredient for whatever milk alternative you use! for this recipe I would recommend using Almond milk for the best taste, but any other option will do!
- swap the nuts! I used walnuts when I made these this week but pecans would also taste great!
- make it a maple walnut banana bread! fill a loaf pan 2/3 of the way with batter and adjust cooking time tot 45-50 minutes and you got yourself banana bread! note: depending on the size of your loaf pan you may not want to use all the batter – if you have a little left over that is totally fine – you don’t want t
size matters – choose your bananas carefully!
find out more below
ally’s tips:
- Size matters. Bananas vary in size and if the recipe says to use 3 bananas and you pick three giant one, it will be as if you used 4 medium bananas and your muffins or loaf may be too moist.
- Avoid over-mixing as it can make your muffins dense and/or dry.
- Make sure that your bananas are really ripe – these are best for baking!
storage:
Store in an airtight container for up to 5 days. I recommend lining the container with a piece of paper towel to help absorb excess moisture to keep the muffins from drying out.
Maple Banana Walnut Muffin
Equipment
- Electric Mixer
- Spatula
- Large Cookie Scoop
- Muffin Pan
- Muffin Liners or Cooking Spray
- Measuring Spoons
- Liquid Mesuring Cup
- Small Mixing Bowl
Ingredients
- 3/4 Cup coconut oil
- 2 Tsp vanilla
- 3 Tbsp maple syrup pure
- 4-5 bananas ripe & mashed
- 3.5 Cup flour
- 2 Cups light brown sugar lightly packed
- 2 Tbsp baking powder
- 1 Tsp salt
- 1 Tsp nutmeg
- 2 Tsp cinnamon
- 1 Cup milk room temperature
- 1/2 Cup walnuts
Instructions
- Preheat oven to 375 degrees
- In a small bowl, combine flour, baking powder, cinnamon, nutmeg, salt and walnuts. Whisk for 20 seconds and set aside.
- In a large mixing bowl, combine coconut oil, vanilla and maple syrup and mix until combined
- Add mashed bananas and mix until combined.
- Add flour mixture and mix until slightly combined; be careful not to over mix or you may end up with tough muffins.
- With the mixture on low, slowly add in milk and mix until just combined.
- Cook in preheated oven for 7 minutes, then reduce heat to 350 and cook for 15-18 minutes.
- Cool for 20-30 minutes, eat & enjoy!
- Using a large cookie scoop, divide batter evenly between 12 muffins in lined pan.
Notes
Measurement for walnuts does not include additional for topping, add 1/4 cup if desired.
