Banana Crumb Walnut Muffins

Updated: Jan 23

The Tastiest-Falliest Banana Crumb Walnut Muffins

How many times pre-pandemic did I make Banana Crumb Walnut Muffins? Zero. How many times during the pandemic have I made Banana Crumb Walnut Muffins? Too many. Let's get into it.


Pre-Heat oven to 375 - I'm putting this first because I always forget to pre-heat.


I'm also dividing the ingredients list based on sequence and process. I'm very guilty of not fully reading recipes. I just start measuring and dumping ingredients into the same bowl to later realize that I should have had mixed separately, completed in a different sequence, etc..


Ingredients: Bowl #1- Dry Ingredients

  • 1.5 cups of All-Purpose Flour - I substitute Bod's Red Mill 1-to-1 baking flour to make them gluten-free

  • 1 Teaspoon Baking Soda

  • 1 Teaspoon Baking Powder

  • 1/2 Teaspoon Salt (salt is used as a flavor enhancer)

  • 1 Tablespoon Apple Pie Spice

  • 1 Cup Chopped Walnuts - SET THIS ASIDE FOR NOW

Ingredients: Bowl #2 - Wet ingredients

  • 3 Mashed Bananas, mashed to your liking depending on your chunk, no-chunk preference

  • 3/4 Cups White Sugar

  • 1 Teaspoon Vanilla

  • 1 Egg

  • 1/3 Cup Melted Butter - (Which is much easier for me to do now that I own a microwave for the first time in 6 years)

Ingredients: Bowl #3 - Crumb Topping

  • 2 Tablespoons All-Purpose Flour - I substitute Bod's Red Mill 1-to-1 baking flour to make them gluten-free

  • 1 Tablespoon Room Temperature Butter

  • 1.5 Teaspoons Apple Pie Spice

  • 1 Teaspoon Vanilla

  • 1 Cup Steel Cut Oats

  • 1/3 Cup Brown Sugar

  • Maybe 1/4 chopped walnuts - Optional



Step One: The oven is already preheated, thank goodness, so let's move on.


Step Two: Line a muffin tin with parchment paper baking cups or butter the tin.

Pro-tip: The parchment paper baking cups make for easier clean-up. So use em if you got em


Step Three: Since you already have your ingredients mixed in three different stainless steel mixing bowls, fold dry ingredients into the wet ingredient

Pro-tip: This also makes for easier clean-up, since now you'll still only have one yucky bowl


Step Four: Remember those walnuts I told you to set aside, fold those in now too


Step Five: Spoon mixture into muffin papers. I start by placing a tablespoon in each paper and coming back around with subsequent scoops to make sure the batter is evenly distributed


Step Six: Crumble the topping onto the wet muffin batter that is now sitting in the muffin papers. I approach this the same way. I crumble a little on each and come back around to make sure that brown-sugary-buttery-oaty goodness is evenly distributed on each muffin


Step Seven: Bake 18 to 20 minutes, until you can insert a toothpick and it comes out batter free

Pro-tip: Peek in on them after 15 minutes, do the first toothpick test after 18 minutes, different ovens cook differently and at different altitudes.


Bakers notes: Apple Pie spice. I'm not a huge fan of shortcuts in the kitchen, hence why I didn't own a microwave for 6 years. If I was being my prudish self I would have had separately measured out the cinnamon, nutmeg, allspice, cardamom, and ginger. I don't have time for all that and I'm sure the muffins come out just as good. Apple Pie Spice 1, Randall's prudish-self 0.





























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