Banana Walnut Muffin Recipe – Easy Lemon Granola Bake

Last Updated on 4 months by Neha Deshmukh

Banana Walnut Muffin Recipe – Easy Lemon Granola Bake

Hey everyone! If you’re anything like me, you always have a few overripe bananas sitting on the counter, just begging to be used. And honestly, nothing beats a warm, homemade muffin, right? This Banana Walnut Muffin recipe with a hint of lemon and a delightful granola crunch is my go-to for a quick breakfast, afternoon snack, or even a little treat with my evening chai. It’s super easy, comes together in under 30 minutes, and always disappears quickly!

Why You’ll Love This Recipe

These aren’t your average banana muffins. The addition of lemon zest and juice brightens everything up, while the granola and walnuts add a wonderful texture. They’re moist, flavorful, and just the right amount of sweet. Plus, they fill the kitchen with the most amazing aroma while baking! I first made these when my niece was visiting, and she’s been requesting them ever since.

Ingredients

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

• 1 ripe banana
• 2 eggs
• 0.5 cup sugar (approximately 100g)
• 0.75 cup vegetable oil (approximately 177ml)
• 1 cup all-purpose flour (approximately 120g)
• 1 teaspoon baking powder (approximately 4g)
• 0.5 teaspoon baking soda (approximately 2.5g)
• 1 cup toasted/plain walnuts (approximately 85g)
• 0.5 cup granola (approximately 50g)
• 1 lemon zest
• 0.5 lemon juice (approximately 15ml)
• 0.33 cup milk (approximately 80ml)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in how these muffins turn out.

Banana Varieties & Ripeness

The riper the banana, the sweeter and more flavorful your muffins will be. Those bananas with lots of brown spots? Perfect! I usually prefer using Cavendish bananas, but any variety will work.

The Role of Lemon Zest & Juice

Don’t skip the lemon! The zest adds a lovely fragrance, and the juice provides a subtle tang that balances the sweetness. It really elevates the flavor.

Choosing the Right Oil

I usually use vegetable oil because it’s neutral in flavor, but you could also use melted coconut oil or even a light olive oil. Just be mindful that some oils will impart a slight flavor.

Granola Options: Homemade vs. Store-Bought

Feel free to use your favorite granola! Homemade is fantastic if you have the time, but a good quality store-bought granola works perfectly well. I like to use one with nuts and seeds for extra texture.

Walnut Varieties & Toasting

I prefer using English walnuts, but you can also use pecans or even almonds. Toasting the walnuts beforehand really brings out their flavor. Just pop them in a dry pan for a few minutes until fragrant.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 350°F (170°C). Line a muffin tin with paper liners. This makes cleanup a breeze!
2. In a large bowl, mash the banana until smooth. Add the eggs and whisk until well combined.
3. Now, add the sugar, oil, flour, baking powder, baking soda, lemon zest, lemon juice, and milk. Mix everything together until just combined – don’t overmix!
4. Gently fold in half of the granola and walnuts.
5. Divide the batter evenly among the prepared muffin liners.
6. Sprinkle the remaining granola and walnuts over the top of each muffin.
7. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown and springy to the touch.

Expert Tips

• Don’t overmix the batter! Overmixing develops the gluten in the flour, resulting in tough muffins.
• For extra moist muffins, add a tablespoon of yogurt or sour cream to the batter.
• If you don’t have muffin liners, you can grease the muffin tin well with butter or cooking spray.

Variations

Want to switch things up? Here are a few ideas:

Vegan Banana Walnut Muffins

Substitute the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg). Use plant-based milk and ensure your granola is vegan-friendly.

Gluten-Free Banana Walnut Muffins

Use a 1:1 gluten-free all-purpose flour blend. I’ve had great results with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.

Spice Level Adjustments (Cinnamon, Nutmeg)

Add ½ teaspoon of cinnamon or a pinch of nutmeg to the batter for a warmer flavor. My grandmother always added a dash of cardamom – it’s delicious!

Festival Adaptations (Adding Dried Fruits for Diwali/Holidays)

During Diwali, I love adding a handful of chopped dried dates or figs to the batter. It adds a lovely festive touch. For Christmas, cranberries and orange zest are wonderful.

Serving Suggestions

These muffins are delicious on their own, but they’re even better with a smear of butter or a dollop of cream cheese. They also pair perfectly with a cup of hot chai or coffee.

Storage Instructions

Store leftover muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months.

FAQs

Let’s answer some common questions!

Can I use frozen bananas for this recipe?
Yes, you can! Just thaw them completely and drain off any excess liquid before mashing.

How do I prevent the muffins from sticking to the liners?
Using good quality muffin liners usually does the trick. You can also lightly grease the liners with cooking spray for extra insurance.

Can I substitute the walnuts with other nuts?
Absolutely! Pecans, almonds, or even macadamia nuts would be delicious.

What’s the best way to store leftover muffins to keep them fresh?
An airtight container is key! You can also wrap them individually in plastic wrap before storing.

Can I make these muffins ahead of time and freeze them?
Yes! Let them cool completely, then freeze them in an airtight container or freezer bag. They’ll keep for up to 2 months. Just thaw them at room temperature before enjoying.

Enjoy baking (and eating!) these delightful Banana Walnut Muffins! Let me know in the comments how they turn out for you.