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Writer's pictureJulie Barnes

Banana Nut Crunch Muffins



I've said it before, and I'll say it again... I really love having muffin and quick bread recipes in my weekend arsenal. A homemade muffin is such a lovely, homey touch to your breakfast table, especially when entertaining company. In fact, often when planning on a brunch for house guests, I'll pull together a buffet with plenty of store-bought ingredients like yogurt, cottage cheese, fruits, and granola... serve alongside a pan of scrambled eggs and basket of homemade muffins, and you've got yourself a beautiful (and easy) spread.


That said, I continue to tinker with new flavors and ingredients for tasty muffins!


Banana Walnut Muffins are a classic. They may be a bit underrated in my opinion. In fact, I'm not sure I realized just how much I truly love walnuts until making these muffins. But to kick 'em up just one more notch, I thought I'd sprinkle the muffins with a glorious, crunchy crumble topping. Lots of great flavor and texture coming at ya in this recipe!


Banana Nut Crunch Muffins


Ingredients

For the muffins

· 2 eggs

· 2 very ripe bananas, mashed

· ¾ cup sugar

· ¼ cup butter, melted and cooled

· 1 tsp vanilla extract

· ¾ cup whole milk

· 2 cups flour

· 2 tsp baking powder

· 2 tsp baking soda

· ¼ tsp salt

· 1 tsp cinnamon

· 2 very ripe bananas, diced

· 1 cup walnuts, chopped fine


For the streusel

· 2/3 cup flour

· 2 tbsp sugar

· 1/8 tsp salt

· 4 tbsp butter, chilled & cubed

· ½ tsp vanilla

· Splash of water

· 1 tbsp brown sugar

· 2 tbsp walnuts

· 1 tbsp rolled oats


Preheat oven to 350F. Line muffin pan with muffin cups and grease with non-stick spray


For the muffins… In a large bowl, whisk together eggs, mashed bananas, sugar, butter, extract, and milk. Mix in flour, baking powder, baking soda, salt and cinnamon. Fold in diced banana and walnuts.


For the streusel… Using a food processor, pulse together the flour, sugar, and salt. Add the butter one piece at a time. Blend on medium speed until the mixture resembles coarse crumbs. Add the vanilla and a splash of water. Blend until the dough begins to clump together. Remove from the processor and set aside.


Add the brown sugar and nuts to the food processor and pulse until the nuts are chopped fine. Add the oats and pulse 3-4 more times. Add the mixture to the bowl with the reserved dough. Mix with your fingers or a fork – you want to ensure the dough is still clumpy but well distributed.


Using a 2in cookie scoop, drop 2 scoops of the batter into each muffin cup. Smooth the surface. Crumble the streusel evenly over the top of each muffin. Bake for 25-30 minutes until an inserted toothpick comes out clean.


Makes 12-14 muffins

GF Friendly


Gluten Free Friendly!

Substitute the flour for Cup4Cup flour blend.

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