These delicious banana muffins are perfect to start your beautiful day! They are moist, loaded with coconut flavor, and top with crispy walnuts. It is a favorite in my family. Use only RIPE bananas as they enhance the sweetness of the muffins so sugar can be reduced. The walnuts add texture and crunchiness and they taste so good with the muffins.
I hope you enjoy this recipe!
If you are new, please click like and subscribe. Thank you for watching!
Ingredients (12 standard cupcakes or 6 big muffins pan)
3 large ripe bananas (about 300 g)
½ cup (4 oz or 118 ml) melted coconut oil or melted butter (heat in microwave for a few seconds)
¾ cup (150 g) sugar
2 tablespoons (20 g) brown sugar
2 large eggs
1 teaspoon vanilla extract
1.5 cup (215 g) all-purpose flour
1 tablespoon (12 g) baking powder
¼ teaspoon (2 g) salt
About 3/4 cup walnuts (one walnut cut into 4 pcs)
1. Preheat the oven to 375°F (190°C). Line the baking pan with cupcake liner and set aside.
2. In a clean bowl, mash the ripe bananas. Add melted coconut oil, sugar, brown sugar, eggs, vanilla extract and mix until combined.
3. Sift in the dry ingredients (flour, baking powder, salt). Whisk until combined. The batter will be thick and lumpy.
4. Divide the batter equally. It should be enough for 12 standard cupcakes. If you are using other size of muffin/ cupcake liners, make sure it is 4/5 full.
5. Cut the walnut into fourth and sprinkle on top of the muffin batter. Put as much walnut as possible on top of the batter. The crunchiness of the walnuts will enhance the taste.
6. Bake in preheated oven for about 20 minutes until a toothpick inserted in the center of a muffin comes out clean.
7. Transfer the muffins to wire rack to cool completely.
8. Serve and enjoy.
