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Walnut Banana Muffins

Prep Time:

20 minutes

Cook Time:

15-16 Minutes


Approx. 12 Muffins



About the Recipe



-3 overripe banana, mashed

-1 1/2 cups flour

-1/3 cup butter, melted

-2/3 cup granulated sugar

-1/2 tsp salt

-2 eggs

-1 tsp vanilla extract

-1 tsp baking soda

-1 tsp ground cinnamon

-1/2 cup Valley Grown Chopped Walnuts

Crumble Topping

-1/2 cup flour

-1/3 cup brown sugar

-1/2 tsp cinnamon

--1/4 cup butter, softened

-1 Tbsp Valley Grown Chopped Walnuts


-1 Tbsp Valley Grown Walnut Butter

-1/2 cup powdered sugar

-1/2 tsp vanilla extract

-1 Tbsp of cream or milk


Crumble Topping

-Place your chopped walnuts, butter, flour, sugar, cinnamon, and vanilla in a small bowl and smash together with a fork, until ingredients are combined.

-If your crumble looks mushy, take your fork and break up the crumbles.

-Set aside.


-Preheat oven to 375 F.

-Line a muffin pan with muffin liners.

-Mash bananas in a bowl and add the sugar, cinnamon, and salt.

-Slowly beat in the butter, eggs, and vanilla.

-Gently mix in the flour and baking soda, don't overmix!

-Fold in your chopped walnuts.

-Scoop your batter into your prepared muffin pan filling them about 2/3 full.

-Top your muffins with the crumble topping, just enough to cover each one.

-Place in the oven for about 15-16 minutes. Poke with a toothpick to make sure the centers come out clean.

Glaze (optional)

-Once muffins are removed from the oven, combine your powdered sugar, vanilla, milk or cream, and walnut butter together.

-Add more cream or milk depending on how thick you want your glaze.

-Pour a little of the glaze on each muffin while they are still slightly warm.


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