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Banana Walnut Muffins with Honey Butter

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.

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 15 to 17 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!

Expert 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 a large cookie scooper to fill the muffin liners.
  • Pull the muffins out of the oven when a toothpick inserted in the center comes out with a few moist crumbs. This will prevent overbaking the muffins.
Banana walnut muffins with one cut in half with a smear of honey butter.

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.
  • The muffins can be frozen for up to 3 months. Allow them to thaw in the fridge or at room temperature.

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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
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breads & Baked Goods, Dessert
Servings 12 muffins

Ingredients
  

Banana Walnut Muffins

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

Honey Butter

  • 1 stick unsalted butter softened
  • 1/4 cup honey
  • 1/2 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 15 to 17 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

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.
Storage:
  • 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.
  • Freeze the muffins for up to 3 months. Allow them to thaw in the fridge or at room temp.

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
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