Best Ever Banana Nut Muffins

I used mostly einkorn flour and some kamut. I used allulose to sweeten but used 1 cup instead of 3/4. Very good and very moist.

Add 1 tsp vanilla to wet ingredients; only one banana on-hand.

I didn't do the topping and did it without nuts, but putting them in a zip lock was a good idea as they were super moist the next day

I left off the topping since it already had sugar and added some mini chocolate chips.

I have made it as muffins and as a bread. Fabulous either way. If making a a bread, I baked for about 55-60 minutes at 350 degrees.

They were extremely good! I sprinkled a few chocolate chips on some leftover ones and they came out amazing 10/10 would recommend!!

The best banana nut muffin recipe, hands down. 350 for 22mins What I did differently: 6tbsp butter Vanilla extract No nutmeg Whole wheat flour 1 cup walnuts for the topping

My husband doesn’t like walnuts so I left them out. These were delicious even without them.

Easy and delicious. I love the little topping. I used white sugar with a little cinnamon because I ran out of brown sugar and they turned out fine!

Sooo good! And my bananas weren't even that ripe. Tried this recipe today spur of the moment as I had all ingredients on hand. Best muffin recipe I've made yet. Could easily be healthier if you swap the white sugar for another sugar substitute.

Kids thought it was ok. I liked the topping. There was more topping than needed. Maybe because I used almonds instead of walnuts.

These were easy and super good!!

I'm so glad I impulsively bought discount bananas and found this recipe. Warmed with some butter and they were the perfect on the go breakfast!

I added blueberries and used plain pecans instead of the walnut topping. I think they would be delicious either way.

I made six large muffins and baked for 28 minutes. They were perfect.

1. Preheat your oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners (or grease very well with butter or cooking spray if you prefer not to use paper liners). 2. Mash the bananas in a large bowl and mix in the sugar and egg with a wooden spoon until well blended. 3. Add the vegetable oil and mix well. 4. Add the flour, baking powder, baking soda, salt, cinnamon and nutmeg, along with 3/4 cup of the chopped walnuts. Adding the walnuts with the dry ingredients helps prevent over-mixing. 5. Mix everything together just until the flour disappears and the walnuts are distributed evenly throughout the batter. 6. In a small bowl, combine the remaining 3/4 cup walnuts, brown sugar and melted butter and mix until the walnuts are coated. 7. Spoon the muffin batter evenly into the 12 muffin cups and spoon a bit of the coated walnuts onto the top of each one, making sure the topping is well distributed onto the top of each muffin (not in one big clump or it might sink into the muffin as it bakes!). 8. Bake for about 20-23 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center of one of the muffins comes out clean. 9. Let the muffins cool in their tins for a few minutes before removing them to a wire rack to cool completely.

These were really good and didn’t last long! Definitively making them again! 😋

Also good without the topping!

Another good recipe