Misang’s Kitchen: Banana Nut Muffin

Posted: November 5, 2013 in Misang's Kitchen
Tags: , ,

Banana nut muffins make a great snack or breakfast and as with other muffins, it is best paired with a cup of freshly-brewed coffee.

This muffin uses the same recipe as the Banana Chocolate Chip muffin. The only difference is that instead of chocolate chips, we will fold in walnuts to add that crunch to our soft muffin bread.

Walnuts not only taste great but are a rich source of Omega-3 fatty acids, which we all know are really good for the heart. Read more about walnut nutrition here.  Walnuts and bananas make a healthy and yummy combination.


Here is the recipe:


  • 3 pieces medium ripe bananas, mashed
  • 1 cup chopped Walnuts
  • 1/4 teaspoon baking soda
  • 3/4 cup granulated white sugar
  • 1 1/2 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 2 pieces eggs (whites only)
  • 1/2 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • a pinch of salt

Cooking Procedure:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Combine all-purpose flour, baking soda, salt, and baking powder. Mix well. Set aside.
  3. Beat-in egg whites in a separate bowl. Gradually add the bananas, vegetable oil, sugar, lemon zest, and vanilla extract. Continue beating until all the ingredients are well distributed.
  4. Gradually fold-in the flour mixture, and then the Walnuts. Mix well.
  5. Arrange muffin cups on a muffin tray. Scoop the mixture and arrange in each muffin cup. Make sure that you only fill about less than 3/4 of the cup’s volume.
  6. Place in the oven and bake for 23 to 27 minutes, or until it passes the toothpick test.
  7. Remove from the oven and let cool by placing on a wire rack. Serve and enjoy.

This recipe yields 8 regular-sized muffins.

If you tried this recipe, let me know how it turned out.


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