Banana Honey-Walnut Muffins
If you opened my freezer and looked in the bottom drawer, you’d think I was some sort of crazy person who hordes old brown bananas. The truth is that I’m not crazy — it’s just that I always buy too many bananas and am a wee bit fanatic about not wasting food. It’s a trait that was ingrained in culinary school, where the chefs would randomly check trash cans to make sure nothing that could be transformed into something else was in there. Believe me, there had better not be, unless you wanted to get chewed out by a French chef, which I can tell you from experience, is completely humiliating! Nothing is wasted in restaurant kitchens: old bread becomes breadcrumbs or croutons, bones become stock, vegetable odds and ends become soup, cake trimmings become dessert trifles, and old bananas become banana muffins, banana bread or banana cupcakes.
I’m guessing you don’t have a lot of bones or cake trimmings lying around, but we’ve all got old bananas. Once they’re past their prime, let them get really spotty, peel them, and then throw them in a ziplock bag in the freezer. That way, you can whip up some banana baked goods whenever the mood strikes you. I have several recipes you might enjoy — such as Banana Bread, Chocolate Banana Bread, Banana Bread with Coconut & Pecans, Chai-Spiced Banana Bread, Sticky Toffee Banana Cake and Marbled Chocolate Banana Bread — but these muffins are unique because they’re sweetened with honey. They’re light and fluffy with a mild banana flavor that allows the distinctive taste of honey to shine through.
Banana Honey-Walnut Muffins
- 3/4 cup chopped walnuts
- 1/3 cup plus 1 tablespoon honey, divided
- 1/2 teaspoon cinnamon
- 1-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 stick unsalted butter, at room temperature
- 2/3 cup sugar
- 2 large eggs
- 1/2 cup mashed banana, from 1 large overripe banana
- 1 teaspoon vanilla extract
- 1/3 cup whole or low fat milk
- Preheat the oven to 350°F. Spray a 12-cup muffin tin with non-stick cooking spray, then line with paper liners (it is necessary to do both so that the muffin tops don't stick to pan).
- In a small bowl, toss the nuts with 1 tablespoon of the honey and cinnamon until the nuts are evenly coated (obviously, it will be very sticky). Set aside.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In a large bowl, using an electric mixer, beat the butter with the sugar and the remaining 1/3 cup of honey until fluffy, 2-3 minutes. Scrape down the sides of the bowl with a rubber spatula if necessary. At medium speed, add the eggs one at a time and beat until fully incorporated between additions. Beat in the banana and vanilla until blended. (It will look grainy.) At low speed, beat in the dry ingredients in 2 batches, alternating with the milk.
- Spoon the batter into the prepared muffin tin (I like to use an ice cream scooper) and sprinkle with the nut topping. Bake the muffins until the tops are golden and a toothpick inserted in the center comes out clean, about 30 minutes. Let the muffins cool in the pan for 10 minutes, then turn them out onto a rack and let cool for at least 15 minutes before serving.
- Serving size: 1 muffin
- Calories: 235
- Fat: 10g
- Saturated fat: 5g
- Carbohydrates: 35g
- Sugar: 22g
- Fiber: 1g
- Protein: 3g
- Sodium: 159g
- Cholesterol: 52mg
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