Banana Walnut Muffins

Most muffins are so boring to me, but these are loaded with bananas for moisture and walnuts for crunch. I add a hit of almond extract and brown sugar to add depth of flavor. These also freeze very well incase you’re cooking for one and 20 muffins is too much. Just bake, store in an airtight container in the freezer and defrost at room temp when ready to eat. I also recommend slicing these in half and grilling them in a bit of butter on the stove!

Makes 20 muffins 

2 1/2 cups all purpose flour

3/4 cup granulated sugar

1/2 cup brown sugar 

2 teaspoons baking powder 

1 teaspoon baking soda

1 teaspoon kosher salt 

2 cups almond milk 

1 tablespoon apple cider vinegar

3/4 cup canola oil, plus 1 tablespoon for greasing the muffin pans

1 1/2 teaspoons vanilla extract

1/2 teaspoon almond extract

4 rips bananas, mashed

1 cup chopped walnuts

Preheat the oven to 350 degrees F. Brush a thin layer of canola oil on the top of two 12-count muffin trays and line 20 of the wells with muffin papers. Set aside.

In a large mixing bowl whisk together the flour, sugar, brown sugar, baking powder, baking soda and salt. In a 4-cup glass measuring cup add the almond milk and apple cider vinegar and allow to sit for 3 minutes. Whisk in the 3/4 cup canola oil, vanilla extract, and almond extract. Pour the wet ingredients into the dry ingredients and whisk until combined then fold in the mashed bananas and walnuts with a rubber spatula. 

Using a large ice cream scoop, fill each paper with even amounts of batter. Bake for 25-30 minutes or until a toothpick comes out clean. Rotate the pans halfway through baking.