Description

Delight in these Easy Banana & Walnut Muffins, perfect for a quick breakfast or snack. Made with ripe bananas, spelt flour, and crunchy walnuts, these muffins are lightly sweetened with dark muscovado sugar for a rich, caramel-like flavor. They bake up moist and fluffy, with a delightful crunchy walnut topping.

Ingredients

Scale

For the Batter:

1/2 cup (100g) dark muscovado sugar
3.2 oz. (90g) butter, at room temperature
1 large egg
1 tsp. vanilla extract
2 medium very ripe bananas, mashed
1 cup (130g) spelt flour
1 tsp. baking powder
1/4 tsp. salt
1 tbsp. oat milk (or similar)
1.8 oz. (50g) walnuts, chopped (coarsely)

For the Decoration:

0.7 oz. (20g) walnuts, finely chopped
Some dark muscovado sugar for sprinkling

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Instructions

Preheat and Prepare: Preheat your oven to 350°F (180°C). Line a muffin tin with paper liners to prevent sticking and make cleanup easier. Chop the walnuts separately for the batter (coarser) and for decoration (finely), then set aside.
Mix Wet Ingredients: In a large bowl, beat together the dark muscovado sugar and room-temperature butter until the mixture is light and fluffy. Add the egg and vanilla extract, mixing until fully combined. Mash the ripe bananas and stir them into the bowl until well incorporated.
Combine Dry Ingredients: In a separate bowl, whisk together the spelt flour, baking powder, and salt. Add this dry mixture to the wet ingredients along with the oat milk. Gently mix with a spatula until just combined to avoid overmixing.
Add Walnuts and Portion Batter: Fold in the coarsely chopped walnuts carefully into the batter. Divide the batter evenly among the prepared muffin liners in the tin.
Decorate and Bake: Sprinkle the tops of each muffin with the finely chopped walnuts and a little dark muscovado sugar for a sweet, crunchy finish. Bake in the preheated oven for 20-22 minutes or until a toothpick inserted into the center comes out clean.
Cool: Remove the muffins from the oven and let them cool on a wire rack before serving to ensure they set nicely and avoid crumbling.

Notes

You can substitute spelt flour with whole wheat or all-purpose flour, but spelt adds a nice nutty flavor and a lighter texture.
Use very ripe bananas for the best natural sweetness and moisture.
Oat milk can be replaced with any plant-based or regular milk of your choice.
Make sure not to overmix once the flour is added to keep the muffins tender.
Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.