Banana & Walnut Muffins
Muffins are just cupcakes for breakfast!
Banana and walnut muffins are a classic breakfast treat that's perfect for any time of day! These fluffy muffins are filled with the warm and nutty flavors of ripe bananas and toasted walnuts, making them a comforting and indulgent snack. Whether you're enjoying them with a cup of coffee in the morning or as an afternoon pick-me-up, these muffins are sure to brighten your day.
Plus, they're easy to make and can be customized with your favorite toppings, like a drizzle of honey or a sprinkle of cinnamon.
Making these muffins is a breeze, requiring only a few simple ingredients and minimal prep time, so let's get baking and indulge in these scrumptious banana and walnut muffins!
This recipe calls for vegetable rather than butter, here's why:
Vegetable oil is often used in muffin recipes as opposed to butter for several scientific reasons, but with the ultimate goal of achieving a fluffier and more flavourful muffin.
1. Vegetable oil is a liquid fat while butter is a solid fat. The liquid nature of vegetable oil helps to keep the muffins moist and tender, while solid fats like butter can result in a denser and drier texture. This is because solid fats tend to interfere with gluten formation, which is essential for a soft, tender crumb.
2. Vegetable oil has a more neutral flavor compared to butter. This allows the other flavors in the muffins, such as vanilla, spices, or fruits, to stand out more prominently. Butter, on the other hand, has a distinct flavor that can compete with or overpower other flavors.
3. In terms of texture, vegetable oil tends to produce a more tender crumb in muffins than butter. This is because vegetable oil is liquid at room temperature, which means that it coats the flour particles more evenly than solid butter. This creates a more delicate crumb structure in the muffins.
4. Because vegetable oil contains no water, muffins made with oil may be more moist and have a longer shelf life compared to those made with butter.
So while butter may provide a richer flavor to muffins, vegetable oil is preferred for its ability to maintain moisture, produce a tender crumb, and contribute to a healthier recipe.
Why we use T55 / plain flour in this recipe
T55 flour, also known as pastry flour or all-purpose flour in some countries, we recommend using T55 flour for this recipe. If you can't find it, use plain flour. T55 flour is often used for muffins because it has a lower protein content than bread flour. This means that it produces less gluten when mixed, resulting in a tender crumb in the finished muffin. T55 flour also has a finer texture than other types of flour, which helps to create a smoother batter and more delicate muffin. The lower protein content also allows the muffin to rise properly without becoming too dense.
RECIPE BY VANIECE
DIFFICULTY: EASY
YIELD: 10 MUFFINS
ACTIVE TIME: 10 MINUTES
RESTING TIME: 20 MINUTES
BAKING TIME: 20 MINUTES
TOTAL TIME: 50 MINUTES
Sometimes recipes might not work the way you want, this can be due to a number of things, but mainly: different brands of flour may have different protein levels and water absorption capabilities that may result in a different texture.
This is similar with sugar and butter, but with varying respective moisture and fat contents. To provide you with a higher success rate with the recipe, we will link you to the ingredient that I use, so that you get the closest results.
I've also added my list of equipment, so you can use the exact same ones if you wish, to feel more confident with the recipe.
Simply click on the ingredients or equipment listed below to shop!
- 225g T55 flour / plain flour
- 2 tbsp tbsp baking powder
- 1/4 tsp sea salt
- 100g vegetable oil
- 125g caster sugar
- 2 eggs
- 100g Banana (puree)
- 80g chopped walnuts
- 90ml water
TOPPINGS
- Banana slices
- 20g Walnut halves
- Dark Muffin Tin
- Stand Mixer
- Large Mixing Bowl
- Small Mixing Bowl
- Small Knife
- Mixing Spoon
- Spatula
- Muffin Tin Liners or reusable muffin liners
- Cooling Rack
- Preheat oven to 180C. Toast the walnuts for 10 minutes in the oven at 180C. Allow to cool before using.
- With a stand mixer, whisk the eggs and sugar until fluffy and cream in colour.
- Add the vegetable and water and mix until incorporated.
- Sift in the flour, salt and baking powder. Using a spatula, gently fold the mixture. Add the banana and nuts in and mix gently until just incorporated. Do not overmix.
- Line the muffin tin with the muffin liners and scoop the mixture in, filling 75% of the cup.
- Top the muffins with a slice of banana and some walnut halves.
- Let the batter rest for 20 minutes
- Bake for 20 minutes at 180C until golden brown. Allow the muffins to cool on a cooling rack before serving.
Happy baking,
Vaniece xx