Banana Walnut Muffin Recipe – Easy Whole Wheat & Oatmeal Bake

Last Updated on 6 months ago by Neha Deshmukh

Banana Walnut Muffin Recipe – Easy Whole Wheat & Oatmeal Bake

Hey everyone! If you’re anything like me, you always have a bunch of ripe bananas sitting on the counter, just begging to be baked into something delicious. And honestly, is there anything more comforting than a warm, homemade muffin? This Banana Walnut Muffin recipe is a family favorite – it’s easy, wholesome, and packed with flavor. I first made these when my little one was just starting solids, and they were a huge hit (mashed up, of course!). Let’s get baking!

Why You’ll Love This Recipe

These aren’t your average muffins. We’re using a blend of whole wheat flour and quick oats for a lovely texture and a boost of goodness. The walnuts add a delightful crunch, and the warm spices… oh, the spices! They just make everything feel cozy. Plus, they come together in under 30 minutes – perfect for a quick breakfast, snack, or even a little treat with your evening chai.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• ?? cup Whole Wheat Flour (about 120g)
• ?? cup All Purpose Flour (about 120g)
• ?? cup Oatmeal (Quick) (about 75g)
• ?? tsp Baking powder (about 4g)
• ?? tsp Baking soda (about 4g)
• 2 medium Banana
• ?? cup Walnuts (about 60g)
• ?? cup Brown Sugar (packed, about 150g)
• ?? tsp All spice (about 2g)
• ?? tsp Cinnamon (about 2g)
• ?? tsp Ground Ginger (about 2g)
• 1 no Egg
• ?? cup Milk (about 240ml)
• ?? cup Oil (about 120ml)
• ?? tsp Salt (about 3g)

Ingredient Notes

Let’s talk ingredients! Using whole wheat flour adds a lovely nutty flavor and extra fiber – it’s a small change that makes a big difference. Quick oats give these muffins a wonderful soft texture. Don’t skip them!

Now, about those spices. In Indian baking, we often play with warming spices. Allspice, cinnamon, and ginger are a classic combo, but feel free to adjust them to your liking. Some families love adding a pinch of cardamom or nutmeg – it really depends on your preference and what feels right. You can even find pre-made garam masala blends for baking in some regions, which add a unique depth of flavor.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with muffin cups. This prevents sticking and makes cleanup a breeze.
2. In a large bowl, sift together the whole wheat flour, all-purpose flour, oatmeal, baking powder, baking soda, allspice, cinnamon, ginger, and salt. Sifting ensures everything is nicely combined and prevents lumps.
3. In a separate bowl, beat the egg until it’s light and frothy. Add the brown sugar, oil, and milk. Whisk it all together until everything is smooth and well combined.
4. Pour the wet ingredients into the dry ingredients. Gently stir until just combined. Don’t overmix! Overmixing develops the gluten and can make your muffins tough.
5. Fold in the mashed bananas and toasted walnuts. I like to leave a few chunks of banana for extra flavor.
6. Fill the muffin cups about ¾ full using an ice cream scoop. This helps ensure they’re all the same size.
7. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Expert Tips

• Don’t overmix the batter! Seriously, this is the key to tender muffins.
• Toast the walnuts: It really brings out their flavor. Just a few minutes in a dry pan is all you need.
• Use ripe bananas: The riper, the better! They’re sweeter and easier to mash.

Variations

• Vegan Adaptation: Substitute the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes). Use plant-based milk.
• Gluten-Free Adaptation: Use a good quality gluten-free all-purpose flour blend. Make sure it contains xanthan gum for binding.
• Spice Level Adjustment: If you prefer a milder flavor, reduce the allspice, cinnamon, and ginger to ½ tsp each. For a spicier kick, add a pinch of nutmeg or cardamom. My friend, Priya, loves adding a tiny bit of clove!
• Festival Adaptations: In India, we love serving sweet baked goods during festivals like Diwali and Holi. These muffins would be a lovely addition to any festive spread.

Serving Suggestions

These muffins are delicious on their own, but they’re even better with a dollop of yogurt or a smear of cream cheese. A cup of hot chai or coffee is the perfect accompaniment.

Storage Instructions

Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze them for up to 2 months. Just wrap them individually in plastic wrap before freezing.

FAQs

What is the best way to ripen bananas for baking?

Place them in a paper bag with an apple or tomato. The ethylene gas released by these fruits will speed up the ripening process.

Can I use other nuts instead of walnuts?

Absolutely! Pecans, almonds, or even chopped pistachios would be delicious.

Can I make these muffins ahead of time?

Yes! You can bake them a day or two in advance and store them in an airtight container.

How do I adjust the sweetness level in this recipe?

Reduce the brown sugar to ¾ cup for a less sweet muffin.

What is the role of both baking powder and baking soda in this recipe?

Baking powder is a complete leavening agent, while baking soda needs an acid (like the bananas) to activate. Using both ensures a light and fluffy texture.