Description
Bake these cozy winter loaded walnut banana muffins packed with nuts, spice, and chocolate. Perfect for chilly mornings, snacks, and make-ahead breakfasts.
Ingredients
- 3 large very ripe bananas, mashed
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/3 cup neutral oil such as avocado or vegetable oil
- 1/4 cup plain Greek yogurt
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon fine salt
- 1 cup chopped walnuts, lightly toasted if possible
- 1/2 cup dark chocolate chips or chopped dark chocolate
- 1/3 cup rolled oats
- Crunchy Walnut Oat Topping:
- 1/3 cup chopped walnuts
- 1/4 cup rolled oats
- 2 tablespoons light brown sugar
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons neutral oil or melted butter
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin pan with liners or grease each cup. Toast walnuts for 5 to 7 minutes until fragrant, then cool and chop if needed.
- In a large bowl, mash bananas. Whisk in brown sugar, granulated sugar, oil, Greek yogurt, eggs, and vanilla until combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, salt, and rolled oats.
- Add the dry mixture to the wet mixture. Gently fold just until no dry flour remains. Fold in 1 cup chopped walnuts and dark chocolate chips, mixing minimally.
- Mix the crunchy topping: Stir together 1/3 cup chopped walnuts, oats, brown sugar, granulated sugar, cinnamon, and oil or butter until moistened.
- Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle the walnut-oat topping generously over each muffin, pressing lightly.
- Bake at 350°F for 18 to 22 minutes, until the tops are golden and a toothpick comes out clean.
- Cool the muffins in the pan for 5 to 10 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Use very ripe bananas for the best flavor and sweetness.
- Toast the walnuts briefly before use to enhance their flavor.
- Do not overmix the batter after adding the flour to keep the muffins soft.
- For best results, let muffins cool on a rack to keep the topping crisp.
- Store cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 18 to 22 minutes
- Category: Breakfast/Snack
- Method: Baking
- Cuisine: American