Whenever I’m having a less than stellar day, there’s one thing that is guaranteed to turn my day right back around. Baking.
Yes, eating whatever I’m baking is part of this, but I don’t think that’s the only reason.
Getting in the kitchen and pulling out the flour, sugar, and baking powder immediately calms me. Baking is one of those things that requires you to slow down, breathe deeper, and put some love into whatever you’re making.
I think we need more of those types of things in the world.
These muffins have been one of my go-to’s when the world has got me down. They’re quick, highly flavorful, and extremely comforting.
This recipe is actually a slight variation of my Mom’s banana bread that I grew up eating, and to this day, it’s still the best banana bread I have ever tasted. Thanks Mom!
Here’s the secret for a truly good banana bread – it has to have a CRAP TON of bananas in it. One just won’t cut it. And two is really pushing it.
If you want moist, banana-y banana bread, you need to have at least three to four very very very ripe bananas. The kind that are speckled, spotted and brown is what we’re going for here.
You know why? They have the most FLAVOR. They might not be the prettiest looking bananas, but they sure do taste the best.
The other thing that’s great about ripe bananas is that they have tons of natural sugary goodness. That’s why this recipe only calls for ¼ cup of honey. The bananas do most of the work!
To be truthful, my Mom’s original recipe doesn’t call for the walnut crunch topping. My Brother and Dad have never been big nut fans, so my Mom avoided adding nuts to this recipe when we were growing up.
However, I happen to love nuts, and the walnuts on this muffin add the perfect crunch that a moist muffin needs! It’s such a classic combo.
These muffins are amazing right out of the oven, but as with other banana breads I’ve made, they are just as good or better the next day. In fact, they freeze up beautifully as well!
Whenever I have ripe bananas on hand I’ll whip up a quick batch to throw in the freezer for quick breakfasts/snacks on the go!
If you try this recipe, let me know! Leave a comment, and be sure to take a picture and tag it #peachandthecobbler on Instagram so I can see how it went!
Enjoy!
Love,
Peach and the Cobbler
- ½ cup walnuts, chopped
- 1 tablespoon flour
- 1 tablespoon brown sugar
- 2 teaspoons coconut oil
- Pinch of salt
- 4 very ripe bananas
- ¼ cup honey (sub agave if vegan)
- 1 egg (sub 1 flax egg if vegan)
- ¼ cup coconut oil, melted
- 1 ½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- Preheat oven to 325 degrees and line or grease 12 muffin tins. Set aside.
- Make walnut crunch topping by combining ½ cup chopped walnuts, 1 tablespoon all purpose flour, 1 tablespoon brown sugar, 2 teaspoons coconut oil, and a pinch of salt. Stir to combine. Set aside.
- Peel bananas and place into a medium size mixing bowl. Mash bananas with a potato masher, or two forks until smooth.
- Add ¼ cup honey, 1 egg, and ¼ cup coconut oil (melted) and mix with bananas until incorporated.
- Add 1 ½ cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt to the banana mixture. Stir until just barely incorporated.
- Fill lined or greased muffin tins with ~ ¼ cup batter, then top each muffin with the crunch topping.
- Place in preheated oven and bake for 15-20 minutes, or until a toothpick comes out clean. Remove from oven and let cool in pan 5 minutes. Remove muffins and let cool completely.
- Serve with coconut oil and/or honey or plain.
- Enjoy!
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I can’t wait to try these; they look amazing!!
Thanks so much, Dianna! Let me know how they turn out if you try them!
Peach! I can’t wait to try these. Eric and I always have the 3-4 bananas that are just shouting to be made into banana bread. Will try these in 2-3 days, by the looks of the bananas in the fruit bowl! 🙂 Hugs n love!….
YES! That’s what’s so great about this recipe, it’s PERFECT for when your bananas inevitably ripen and aren’t the best for just peeling and eating. Great to hear from you, Aunt Mags and please let me know how they turn out!
Janel, thank you so much for sharing this recipe! I baked the muffins twice; both batches were amazing, and whole family loved them. And the batter comes together in minutes, which is great for me as a mom of an 8-months old.
Prefect way to treat yourself on a chilly morning and finally use this dotted bananas up!
I’m so glad this recipe worked out for you, especially knowing how busy you must be with the new little one! Love that the whole family liked them and totally agree how perfect this recipe is for chilly Fall mornings. Hope you have a great Saturday and thanks for stopping by, Paulina!