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    Home » Recipes » Breads & Baked Goods » Banana Walnut Muffins with Honey Butter

    Banana Walnut Muffins with Honey Butter

    Published: Nov 22, 2022 · Updated: Nov 22, 2022 Written by Alicia · This post may contain affiliate links · Leave a Comment

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    These Banana Walnut Muffins have a tender cinnamon-spiced crumb studded with chopped walnuts and are topped with creamy sweet and salty Honey Butter.

    Banana walnut muffin cut in half with a smear of honey butter.
    Jump to:
    • Ingredients
    • Key Ingredient Notes
    • Step By Step Instructions
    • Tips & Tricks
    • Storage
    • More Recipes You'll Love!
    • 📖 Recipe

    Ingredients

    Ingredients for banana walnut muffins and honey butter.

    Key Ingredient Notes

    Bananas - Use very ripe bananas for a stronger banana flavor.

    Walnuts - Chop the walnuts to your preferred size. You can also increase or decrease the amount based on how much you like.

    Honey - Use your favorite honey, light or dark. I like to use whatever local honey is available at the time.

    Butter - For the best flavor, choose a European-style butter since they have a higher percentage of fat.

    Step By Step Instructions

    Note: Full list of ingredients, their amounts, and instructions can be found in the recipe card below.

    Step 1:

    Preheat the oven to 400 degrees F. Line a 12-count muffin pan.

    Step 2:

    Whisk together the flour, baking powder, baking soda, cinnamon, and salt in a bowl.

    Flour, baking soda, baking powder, cinnamon, and salt in a bowl.

    Step 3:

    In a separate large bowl, using an electric mixer, cream together 1 stick of butter and the sugar.

    Step 4:

    Add the mashed bananas, eggs, and vanilla extract. Mix until it's well combined.

    Creamed butter and sugar and then mashed bananas, 2 eggs, and vanilla added.

    Step 5:

    Add the dry ingredients to the wet and mix just until they come together.

    Dry ingredients added to wet ingredients and mixed together.

    Step 6:

    Mix in the chopped walnuts by hand using a spatula or wooden spoon.

    Walnuts on top of banana muffin batter with a rubber spatula.

    Step 7:

    Evenly divide the muffin batter between the muffin liners. It should almost fill the liners.

    Unbaked muffins in a muffin pan.

    Step 8:

    Bake for 12 to 15 minutes or just until the edges start to brown and a toothpick inserted in the center comes out clean.

    Step 9:

    While the muffins are baking, cream together 1 stick of butter, honey, and salt until they are well combined and light and airy, about 2 minutes. Set aside.

    Butter, honey, and salt in a bowl.

    Step 10:

    Allow the muffins to cool for 5 minutes in the pan then transfer them to a wire rack to finish cooling.

    Step 11:

    Serve the banana walnut muffins with the honey butter. Enjoy!

    Banana walnut muffins with one cut in half with a smear of honey butter.

    Tips & Tricks

    • Use very ripe bananas for a stronger banana flavor. As long as they aren't moldy, the browner the banana peel the better.
    • For even and easy scooping, I use this large scooper to fill the muffin liners.

    Storage

    Store the muffins at room temperature in a single layer in an airtight container lined with paper towels. They should keep for 3 to 4 days.

    Store the honey butter in an airtight container. It will last 1 to 2 days at room temperature but it should keep in the fridge for up to 1 month. You can also freeze honey butter for about 3 months.

    More Recipes You'll Love!

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    Easy Homemade Banana Bread

    Baked Blueberry Donuts with Vanilla Glaze

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    📖 Recipe

    Banana walnut muffin cut in half with a smear of honey butter.

    Banana Walnut Muffins with Honey Butter

    Alicia
    Tender cinnamon-spiced crumb loaded with banana flavor and studded with chopped walnuts and served with creamy sweet and salty honey butter.
    5 from 1 vote
    Print Recipe Pin Recipe
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    Prep Time 10 mins
    Cook Time 12 mins
    Course Breads & Baked Goods, Dessert
    Servings 12 muffins

    Equipment

    Electric Mixer
    Large Scooper

    Ingredients
      

    Banana Walnut Muffins

    • 1 ¾ cup all-purpose flour
    • 1 teaspoon cinnamon
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt fine kosher or sea
    • 1 stick unsalted butter softened
    • ½ cup granulated sugar
    • 1 ½ cups mashed bananas from 3 to 4 ripe bananas
    • 2 large eggs
    • 2 teaspoons vanilla extract
    • ½ cup walnuts chopped

    Honey Butter

    • 1 stick unsalted butter softened
    • ¼ cup honey
    • ½ teaspoon salt fine kosher or sea

    Instructions
     

    Banana Walnut Muffins

    • Preheat the oven to 400 degrees F. Line a 12-count muffin pan with liners.
    • Whisk together the flour, cinnamon, baking powder, baking soda, and salt in a bowl.
    • In a separate large bowl, cream together the butter and sugar.
    • Add the mashed bananas, eggs, and vanilla extract to the butter and sugar. Mix until everything is well combined.
    • Add the dry ingredients into the bowl with the wet and mix just until everything comes together. Avoid over mixing.
    • Add the chopped walnuts and mix just until they are evenly distributed.
    • Evenly distribute the muffin batter into each of the muffin liners. The batter should almost fill each one.
    • Bake for 12 to 15 minutes or until the edges just begin to brown and a toothpick inserted in the center comes out clean.
    • Allow the muffins to cool in the pan for 5 minutes then transfer them to a wire rack to finish cooling.

    Honey Butter

    • Using an electric whisk on medium speed, cream together the butter, honey, and salt until they are well combined and have become light and airy, about 2 minutes.

    Notes

    • Use very ripe bananas for the strongest banana flavor. As long as they aren't moldy, the browner the peel the better.
    • I recommend using a large cookie scooper to distribute the batter. It makes the process much easier.
    • Store the banana walnut muffins in a single layer in an airtight container lined with paper towels. They'll keep at room temperature for 3 to 4 days.
    • Store the honey butter in an airtight container. It will last for 1 to 2 days at room temperature. In the fridge, the honey butter will last up to 1 month. You can also freeze it for up to 3 months.

    Nutrition

    Serving: 1muffinCalories: 326kcalCarbohydrates: 35gProtein: 4gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 71mgSodium: 290mgPotassium: 163mgFiber: 2gSugar: 18gVitamin A: 535IUVitamin C: 3mgCalcium: 40mgIron: 1mg
    Tried this recipe?Mention @ThisHomeKitchen or tag #thishomekitchen so I can see your photos!

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    Hi! I'm Alicia. I'm the recipe developer behind This Home Kitchen. Here, you'll find easy, cozy, family-pleasing recipes to help you bring your loved ones around the table.

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