What is it about being stuck in the house that makes people want to bake? So many of my friends have been posting all of their baked goodies on social media since being ordered to stay home due to COVID-19. Now I am not much of a carbs or sweets person but the urge to bake hit me last week. Of all things I could have baked, muffins were calling my name. Well, maybe it was the way-too-ripe bananas that were calling my name.

Baking these made my place smell amazing. (Do they have a banana nut muffin scented candle?). These banana nut muffins have just the right amount of sweetness. The walnut crumble adds a subtle, crunchy texture. These muffins make a lovely addition to breakfast or are perfect alone (with a slathering of butter) as a mid-day snack.

Now I couldn’t go through all 12 of these muffins alone. Plus, I am trying to avoid this COVID-19 weight gain… so I gifted a majority of the muffins to my neighbors (while practicing social distancing). I, obviously, saved a couple for myself. Looking back, I wish I saved a few more. Guess I will just have to make these again.

If you make this recipe, leave a comment below and post on Instagram. Make sure to tag @blasianbonvivant and use hashtag #bvvrecipe.

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Banana Nut Muffin with Walnut Crumble

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Breakfast

Servings: 12

Ingredients

Muffin Mix

• 2 cups all-purpose flour
• 1.5 tsp baking soda
• 1/2 tsp salt
• 4 bananas, overripe
• 1 cup light brown sugar
• 2 eggs
• 3/4 cup unsalted butter, melted and cooled
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts

Walnut Crumble

• 1/3 cup brown sugar
• 2 tbsp all-purpose flour
• 2 tbsp cold butter
• 1/3 cup chopped walnuts

Instructions

• Preheat oven to 375 degrees and place baking cups in 12 muffin tins. If you don't have baking cups, lightly butter muffin tins.
• In a large mixing bowl, combine the flour, baking soda, and salt.
• In a separate, small mixing bowl mash 2 bananas with a fork. Using an electric mixer (with a wire whisk attachment) whip the remaining 2 bananas and sugar together until well blended. Add the melted butter, eggs, and vanilla and beat well.
• Mix the dry ingredients until incorporated. Fold in the nuts and the mashed bananas. Spoon the batter into the muffin tins to fill them 3/4 of the way (I like to use an ice cream scooper for this). Tap the tins on the counter to get any air bubbles out.
• In a small bowl combine flour, brown sugar and butter until mixed (best to use your hands for this). Stir in walnuts and devide topping over muffins.
• Bake for approximately 18 to 20 minutes (until a toothpick comes out clean). Let cool for a few minutes before removing from tins. Serve warm or at room temperature.

Notes

• Nuts can be omitted for nut allergies.