I love banana nut muffins. An indulgence of mine is to pick up a Banana Nut Muffin from Wawa every once in a while. The Wawa muffins are delicious, but have a bit of an artificial taste. Who knows what’s in them! I have not been able to find a recipe though that I really liked until now. My inspiration came from a number of recipes including my mother-in-laws recipe for banana nut bread, which we like.
I love streusel toppings. I thought this would work really well with the walnuts in this recipe. The topping is a bit sweet, so you can easily eliminate this step. Make sure you use really ripe banana for the most intense flavor. Whenever we have banana’s turn brown I know it’s time to bake!
The muffins are really moist. I prefer to freeze muffins, so I’m not tempted to eat them all before they go stale. To protect the topping wrap each muffin individually in plastic wrap.
- 1 1/2 cup whole wheat flour
- 1/2 cup oat bran
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 4 tablespoons coconut oil
- 1 egg
- 1 egg white
- 4 small bananas
- 1 teaspoon vanilla extract
- 3 tablespoons skim milk
- 3/4 cup chopped walnuts
- For Topping
- 1/2 cup chopped walnuts
- 1/4 cup brown sugar
- 2 tablespoons whole wheat flour
- 1/4 teaspoon cinnamon
- 2 tablespoons butter
- Preheat over to 350 degrees.
- Cream together sugars and coconut oil.
- Add in egg, egg white, and banana.
- Mix until combined.
- Add in milk and vanilla.
- In a seperate bowl sift together flour, baking powder, baking soda, and salt.
- Add to wet mixture in small batches.
- Mix until combined.
- Stir in walnuts.
- Spoon into prepared muffin pan. Use muffin cups or grease and flour pan.
- Fill muffin cups 2/3 full.
- For topping.
- Combine walnuts, flour, sugar, and cinnamon. Cut in butter until mixture crumbles.
- Add topping mixture to tops of muffin batter.
- Bake muffins for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
If you fill the muffin cups 2/3 full you would get about 16 muffins. I don't like to use more than one pan (more to clean!) so I fill the cups up and get 12 muffins.