Walnut Date Banana Muffins
Ingredients
For the muffins:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 3 medium-size ripe bananas 1¼- 1½ cups
- 1 large egg
- 5 tablespoons melted butter
- 1 teaspoon vanilla extract
For the topping:
- 1 tablespoon maple syrup or honey
- 1 tablespoon melted butter
- ½ cup chopped walnuts
- ½ cup chopped dates
Instructions
For the prep:
-
Preheat oven to 425˚F. Spray a 12-cup muffin pan with cooking spray - set aside.
For the topping:
-
Combine maple syrup and butter. Stir to combine. Add the walnuts and dates, stir together until well combined. Set aside
For the muffins:
-
Combine flour, sugar, baking soda, baking powder, cinnamon and salt in a large bowl and stir well with a fork to combine.
-
Make a deep well in the center of the dry ingredients. Add mashed bananas, egg, butter and vanilla to the well and stir with a fork in the center of the bowl, breaking up the egg yolk and mixing the wet ingredients.
-
Using a rubber spatula or wooden spoon stir wet and dry ingredients together until the flour mixture is incorporated. Don’t overmix.
-
Divide batter into prepared pan. Muffin cups should be about ⅔ full. Sprinkle topping mixture over the batter in the muffin pans, dividing evenly.
-
Bake muffins for 5 minutes, then reduce temperature to 350˚F. and continue baking for another 12-15 minutes or until tops are golden and muffin tops spring back when touched lightly on the top.
-
Cool muffins for 5 minutes in the pan then transfer to a cooling rack.
Recipe Notes
See Café Tips for more detailed instructions and tips.