Banana and walnut muffins
Published on 7 October 2026
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When I have ripe bananas I make these very soft muffins or pancakes. My bananas were black because I had put them in the fridge before going away. The original says not to do this, but I was worried about fruit flies. Inside they were perfectly white.
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Ingredients
INGREDIENTS FOR 10 MUFFINS
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Method
Introductory photographs from the original
0 steps completed out of 9
- Step 1 of 9
In a bowl I mash the bananas with a fork.
- Step 2 of 9
In another bowl I mix the dry ingredients: flour, sugar, cinnamon, baking powder, salt and bicarbonate of soda.
- Step 3 of 9
I add the egg, yoghurt and oil to the bowl of bananas.
- Step 4 of 9
I add the dry ingredients to the bananas and mix.
- Step 5 of 9
I add the milk.
- Step 6 of 9
I add the coarsely chopped walnuts and mix, keeping some for the top.
- Step 7 of 9
I place paper cases in a muffin tin, divide the mixture between them and scatter broken walnut kernels on top.
- Step 8 of 9
I bake at 200°C for 5 minutes, then lower to 170°C for 20 minutes. I test with a skewer to check they are cooked. Once done, I remove them from the tin and leave to cool on a rack.
- Step 9 of 9
I dust with icing sugar.
Original source: https://incucinaconlilly.com/2026/10/07/muffin-con-banane-e-noci/