Mini Banana Walnut Muffins

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There is something amazing about fruits that need to be peeled to be eaten. The way I look at it is that there is always something incredible waiting to be discovered! We all have our favorites , for me the most ‘apeeling’ fruit has always been Bananas. It has never ever ever disappointed me with its delicious awesomeness.

These curved long yellow fruits and I get along really well…the longer it sits in my kitchen the better it gets … the happier I get  🙂

Ripe ones are great, but over-ripe bananas …. oh my goodness! They are just the best ❤

There are days when I purposed let them sit longer for it for turned into something more evil like shakes, pancakes, breads , cakes, muffins. This time again, it was a breakfast muffin.


Breakfast muffins are always a delight. If they are lucky enough to last beyond a breakfast, they attain an “All day breakfast” stature. Rare, but it does happen. This time for us, it also served its existential purpose as a post dinner dessert.


When there is bananas,  there has to be cinnamon. There is something magical about those two together. The sweetness they both have contains a certain earthiness and makes them a great pair, I think.  Wanting it to make them wholesome, I opted for whole wheat flour and load them with walnuts.

It is always a joy to make these muffins. Not just because it is hassle free, super-easy, fool-proof…but also because I got to trip on the beautiful smells of over ripe bananas, cinnamon and vanilla together. Right from the time I was getting the batter ready …to when they are in the oven and of course when they are ready & out. The intensity is something that should just be experienced.

Perfect as they are..they don’t need any frosting. The roasted walnuts make a perfect balance of textures in your mouth with every single bite.

All I needed with this was a hot cup of black coffee and some alone time, to truly savor the gloriousness of these delightful little muffins.


Recipe : Mini Banana Walnut Muffins

Yield –  20- 22 mini muffins ( OR about 12 regular size muffins )


  • 2 over ripe bananas  (1 cup mashed)
  • 2-3 medium – large eggs
  • 3/4 cup brown sugar
  • 1 & 1/2 cup whole wheat (WW) flour
  • 1/2 cup milk
  • 1-2 tsp ground cinnamon
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 cup olive oil
  •  1/2 tsp salt
  • Chopped walnuts ( as much as your desire)


  • Pre heat the Oven at 200 degrees
  • Grease the muffin trays or keep them ready with liners
  • Mash the bananas with a fork and keep aside
  • In a bowl, mix – WW flour , salt , baking powder & soda, ground cinnamon – keep aside
  • In another bowl whisk – Milk, eggs, sugar, mashed bananas and vanilla together. Add the oil, mix well
  • Slowly add and fold in the dry flour mix to the milk mixture. Add some chopped walnuts (Keep some aside). Do not over mix the batter.
  • Pour the batter into the ready muffin mold
  • Sprinkle some more walnuts on the top of batter sitting in the mold.
  • Bake it for about 20 odd minutes @ 180 degrees ( check for doneness)
  • Take them out and let them cool for a few minutes
  • Dust some icing sugar (or cinnamon sugar or be adventurous with your frosting, if you may)
  • Devour!

Note : These can be stored for upto for 4-5 days in the fridge


5 thoughts on “Mini Banana Walnut Muffins

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