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Banana Walnut Muffins

June 26, 2009

After trying many banana nut muffin recipes, this one is hands down my favorite! I have added a secret ingredient to make it my own. These are best served warm from the oven, with a smear of butter. Store in a tightly covered container in the refrigerator for up to 3 days. These muffins also freeze well.

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
3 mashed ripe bananas
1/3 cup vanilla yogurt
1 teaspoon vanilla extract
1 teaspoon almond extract (secret ingredient–well, I guess it’s no longer a secret!)
1 cup walnuts, coarsely chopped


  • Pre-heat oven to 350 degrees F.
  • Lightly spoon flour into dry measuring cups, level with a knife. Using a whisk, combine the flour, baking soda, and salt in a bowl.
  • In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed, for about 2 minutes.
  • Add eggs (one at a time) beating well after each one.
  • Add banana, yogurt, vanilla, and almond extract. Beat until just blended.
  • Add flour mixture and beat at low speed until just moist. (Do not over mix or the muffins will be tough.)
  • Fold in walnuts.
  • Spoon batter evenly into a 12 cup muffin tin, lined with paper liners. Bake for 25 minutes, until a toothpick inserted in center comes out clean. Cool on a wire rack.
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2 Responses to “ Banana Walnut Muffins ”

  1. Goldilocks on June 15, 2010 at 8:05 pm

    I love these muffins KP! And so do my daughter and husband (who can be picky eaters) — they’re a real hit in our house!

    • KP on June 20, 2010 at 10:11 pm

      So glad you guys like them! We eat them every time I have rotten bananas :)

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