Martha Stewart Banana Nut Muffins

Martha Stewart banana nut muffins turn extra ripe bananas, toasted walnuts and brown sugar into tender, golden bakery style muffins in 1 hour 10 minutes. It's an easy banana muffin recipe for busy mornings, brunch, school lunchboxes or a potluck, and it's a simple make-ahead bake.

Use extra ripe bananas with big brown spots, because they mash smoothly and give the muffins their sweetness. Green-tinged ones turn out bland and stubborn to mash.

Martha toasts the walnuts first and then splits them, folding most into the batter and scattering the rest on top with sanding sugar. That gives you nutty flavor throughout and a crunchy, sparkly crust on every muffin.

Martha Stewart Banana Nut Muffins

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

290

kcal

A whisked two-bowl batter bakes into soft, banana-packed muffins with a warm hint of cinnamon. Toasted walnuts inside and sugar-dusted nuts on top add a crisp finish to each tender crumb.

Ingredients

• 1 1/2 cups (5 ounces) walnuts, divided
  

• 2 cups all-purpose flour
  

• 2 1/4 teaspoons baking powder
  

• 1 teaspoon coarse salt
  

• 1/4 teaspoon ground cinnamon
  

• 3 extra ripe bananas, mashed (1 cup)
  

• 3/4 cup light brown sugar
  

• 1 stick unsalted butter, melted
  

• 1 large egg
  

• 1/4 cup milk
  

• Fine sanding sugar, for sprinkling (optional)
  

Directions

• Toast the walnuts: Preheat the oven to 350°F and line a 12-cup muffin tin with baking cups. Spread 1 1/2 cups walnuts on a baking sheet and bake about 12 minutes until fragrant.
• Chop the nuts: Let the toasted walnuts cool for 15 minutes. Then chop them coarsely so they scatter evenly through the batter and over the tops.
• Mix the dry ingredients: Whisk 2 cups all-purpose flour, 2 1/4 teaspoons baking powder, 1 teaspoon coarse salt and 1/4 teaspoon ground cinnamon in a medium bowl. Set it aside while you make the wet mixture.
• Mix the wet ingredients: Whisk 3 mashed bananas (1 cup), 3/4 cup light brown sugar, 1 stick melted butter, 1 egg and 1/4 cup milk in a separate bowl. Make sure the sugar is dissolved and the mixture looks smooth.
• Combine the batter: Stir the wet mixture into the dry ingredients until just combined. Then fold in 1 cup of the chopped walnuts.
• Fill the muffin cups: Divide the batter evenly among the prepared cups using a 2-ounce scoop. Sprinkle with the remaining 1/2 cup nuts and fine sanding sugar if you like.
• Bake the muffins: Bake 20 to 25 minutes, until the tops spring back when lightly touched. Cool in the pan for 5 minutes, then move the muffins to a wire rack to cool completely.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, USA Pan 12-cup muffin pan (set of 2), Checkered Chef cooling racks. As an Amazon Associate I earn from qualifying purchases.

FAQs

How ripe should the bananas be for banana nut muffins?

They should have large brown spots or streaks and feel quite soft. Under-ripe bananas with green on the peel are less sweet and harder to mash, so the muffins taste flatter.

Can I speed up ripening if my bananas are still yellow?

Yes. Put them in a paper bag with an apple or pear for a day or two, since the other fruit gives off ethylene gas. For a faster way, bake them in their skins at 300°F for about 30 minutes, checking every 10 to 15 minutes, until the skins turn black.

How do I store banana nut muffins?

Keep cooled muffins in an airtight container lined with paper towels, which soak up extra moisture. They stay good for four to five days at room temperature.

Can I freeze these muffins and reheat them?

Wrap each muffin in plastic and freeze in a freezer-safe bag for up to three months. Thaw overnight in the fridge, then toast or microwave briefly, or wrap in foil and bake at 350°F for 10 to 15 minutes.

Can I add chocolate or more spice to the muffins?

For a chocolate version, fold 3/4 cup chocolate chips in with the walnuts. To push the warm flavor further, a small pinch of nutmeg or cloves goes into the dry mix next to the cinnamon.