Banana walnut muffins had to come out of the rise of banana bread in lockdown 1.0. I imagine you’re thinking “no, not another banana bread recipe”. Bear with me. This isn’t just any banana bread muffin. It’s the kind of muffin you’d want to eat first thing in the morning with your cup of coffee. The one you’d most likely pick to enjoy with a friend at 4pm on the sofa, or after a cold blustery autumn walk. This is THE muffin you guys.
What makes these banana walnut muffins so special?
You can’t beat a warm banana muffin straight from the oven, but these muffins are next level for a few reasons:
- These muffins are hearty and wholesome, without being too heavy or sweet.
- They’re perfect for eating for breakfast, or as an afternoon snack.
- The crumble topping contains creamy oats and flaky sea salt for the perfect balanced bake.
- The wholemeal flour is a great source of unrefined complex carbohydrates, containing lots of vitamins, minerals and antioxidants. It’s also full of dietary fibre and is a rich source of bioactive phytochemicals – which are all hugely beneficial for the body.
What’s the best way to eat these banana walnut muffins?
I love muffins because they’re so versatile. Here are a few of my favourite ways to enjoy them:
- Serve warm from the oven with steaming mugs of coffee for breakfast and brunch
- Pack in lunchboxes for days at school, family outings or as a 4pm snack
- Halve, pop under the grill for 2-3 minutes and lather with salty butter
Storing and freezing:
If you’re thinking of eating your muffins pretty much straight away, place your cooled muffins in an airtight container. The bananas will give off moisture, so I’d always recommend placing a few sheets of kitchen towel in the box to absorb some of moisture that can get trapped inside.
These muffins will easily keep in the freezer for about three to four months. will keep in the freezer until the end of time, but it’s at its best when used within three or four months. Remove from the freezer and leave to thaw for a few hours. I’d recommend popping them in the oven for 5-10 minutes to “crisp up” the crumble topping again just before eating.
Banana Walnut Muffins with Salty Crumble Topping
For the muffins
- 275 g wholemeal flour
- 113 g unsalted butter at room temperature
- 100 g dark brown muscovado sugar
- 100 g light brown sugar
- 3 larg mashed bananas
- 1 tsp bicarbonate of soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp freshly ground nutmeg
- Pinch fine sea salt
- 125 g walnuts roughly chopped
- 2 large eggs whisked
- 60 ml Greek yoghurt
- 1 tsp vanilla extract
- 1 tsp cider vinegar
For the salty crumble topping
- 30 g plain or wholemeal flour
- 25 g jumbo oats
- 2 tbsp ground almonds
- 25 g granulated sugar
- 55 g dark brown muscovado sugar
- 1/2 tsp cinnamon
- 35 g unsalted butter cold and cubed
- Preheat your oven to 160C / 325F, then fill a muffin tin with nine liners.
- Using an electric whisk, put the butter and the sugars into a large bowl and cream until pale in colour, and smooth in texture. This should take about five minutes.
- Sieve the flour, bicarbonate of soda, baking powder, cinnamon, and nutmeg into a separate bowl. Add a good pinch of fine sea salt and then mix to combine.
- Mash your bananas into a third bowl and add your eggs (which should already be whisked together), vanilla extract, kefir natural yoghurt and cider vinegar. Mix together.
- Add this liquid mixture to your creamed butter and sugar, and whisk again until evenly combined.
- Slowly add your bowl of flour in thirds, whisking after each addition and scraping down the sides of your bowl with a spatula as you go. Repeat until you’ve added all the flour, and whisk so everything has been properly incorporated.
- You can now add the chopped walnuts. Mix with a spoon.
- Divide the batter between your muffin tins (approx 130g per case).
- To make the topping, put all the dry ingredients (apart from the flaky sea salt) into a bowl and mix to combine. Add your cubed cold butter and using your fingertips, rub the mixture between your thumb and index finger to create a breadcrumb-like texture. You want it to look like a crumble topping, where the butter is barely incorporated and you still have some blobs.
- Sprinkle a heaped tablespoon of this mixture over the top of each muffin and bake in the oven for 25mins.
- Once baked, make sure a wooden skewer comes out of the centre without any batter sticking to it (you just want a few crumbs clinging to your skewers to make sure they’re baked) and leave to cool completely in the tin.
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