Tuesday, November 24, 2009

Banana Walnut Muffins - OMG good!

A soft, moist and tender crumb for snacking or toasting, with real banana flavor and crunchy toasted walnuts. This is what the recipe promises and that's exactly how the muffins turn out. Every single time.


The recipe originally makes a killer banana bread but after making muffins out of the exact same recipe umpteen number of times - it's safe to say they are equally crazy delicious in the muffin form as well. Cuter and more portable too. And thankfully not disastrous on your waistline.

This recipe is from the book titled "Here in America's Test Kitchen" by the editors of Cook's Illustrated. That should say it all. These folks leave no stone unturned in their quest to find recipes that work. They cover everything - how to pick and choose the best ingredients, equipment comparisons, techniques, do's and don'ts, neat tips and tricks. Plus a really cool science corner where everything makes so much sense! All of the recipes from ATK are usually done a thousand times or so over until they are perfected. So you don't need to do the any of the experimenting or frustrated screaming. Of course, I agree that sometimes they do go over board with you have to buy exactly this loaf pan, stir the batter exactly twenty one times and use fruit that ripens during a lunar eclipse or else you'll fail miserably. But perfection has a price and if you want create something that tastes achingly good, follow their instructions to the T and you won't be disappointed.


The hubby rated these muffins a 10/10 - maybe being ravenous after a long day's work influenced the score - a bit. These muffins are a standard at my kitchen. A breeze to put together and a perfect way to use up over the hill bananas. I've even made a healthier version by using whole wheat flour instead of all purpose flour and also sneaked in a tsp ground flax seeds. Tastes great too and is a perfectly wholesome breakfast/snack for toddlers.


P.S - CBD look I'm baking with all the wonderful goodies that you'll so thoughtfully put together for me. Love you guys! I cannot thank you enough :)


Difficulty level - ridiculously easy
Time - 20 mins
Makes about 18 regular sized muffins


2 cups unbleached all-purpose flour
6 tbsps butter, melted and cooled
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp salt
3 very ripe, soft, darkly speckled large bananas mashed well by hand
1/4 cup yogurt
2 large eggs, beaten lightly
1 tsp vanilla extract
1 and 1/4 cup walnuts, toasted and chopped coarse


1)Preheat the oven to 350 F. Arrange the paper cups in the muffin tray.
2)Whisk flour, sugar, baking soda, and salt together in a large bowl; set aside.
I find the sugar in India is not as fine as that in the US. So I usually whizz the sugar in a blender for 10 secs or until it resembled caster sugar in fineness. This step is important or the sugar will not melt easily.
3)Mix the mashed bananas, yogurt, eggs, butter and vanilla with a wooden spoon in a medium bowl. Lightly fold banana mixture into the flour mixture with a rubber spatula until just combined and the batter looks thick and chunky. Fold in walnuts.
Scoop the batter into the muffin tray.
4) Bake until the muffin tops are golden brown and tester inserted in the center of a muffin comes out clean. Cool in pan for 5 mins, then transfer to a cooling rack. Serve warm or at room temperature.


  1. They look awesome! Gonna try this soon!

  2. Muffins looks tempting, soft and moist...Scrumptious muffins!

  3. Muffins look fabulously yummy!!1
    Wanna grab one!!!

  4. muffins look so delicious!....fantastic pics!..so tempting!

  5. shwe what could be the alternative for eggs..... if i want to make eggless muffins

  6. i love banana muffins..and these look REALLY good...will try this version..have bookmarked it..

  7. This look, light, fluffy and tasty. I'm always looking for good muffin recipes. Thanks for sharing!

  8. It looks like you forgot to put the amount of butter to use. Oops!

  9. Definitely yummy! We used 1/4 cup of butter, I hope that was right. And we baked them for 23 minutes. Thanks again Shwetha for another yummy recipe!

  10. Hey Namitha,

    I haven't experimented with an eggless version of this recipe. I do know there are egg substitutes available in the market.
    I would try increasing the baking soda from 3/4 tsp to 1 tsp and add an additional 2 tbsps of yogurt. Let me know if you hit upon any other ideas that work!

  11. @ Jenn R.

    You found a bug! :)
    Thanks for pointing it out. I've corrected the recipe to include the butter. Sorry about that.

    1/4 cup is close to what the recipe suggests.
    1/2 cup = 1 stick = 8tbsps.

    I'm thrilled that you're baking from my blog. Thank you for sharing how the recipe turned out.:)

  12. Wow soft & spongy,looks tempting.Do visit my blog when u find time

  13. I have got to look up that book now! I love your wilton muffin liners! Now I'm tempted to make a banana and chocolate chip muffin tomorrow. I think I might just skip my dentist appointment for this. Hehe

  14. o my god indeed!!! i just tried them!!for the first time i almost ate them all..because otherwise i never like to eat things i make if they are not super spicy!!
    this one was a great hit with me!! i'm waiting for gopi to come to see what he thinks!!