These Banana Walnut Muffins with Maple Icing are a great recipe to make with ripe bananas. They can easily be made in a standard size muffin cup or as mini muffins. Great for breakfast or snacking, your family will love the banana flavor in this easy banana nut muffin recipe.
Baking Muffin recipes are my therapy
When I made these banana walnut muffins, it brought me back to my home in Northern NY and the many mornings I would be up early baking muffins to take to work to share with the students and faculty. I then felt instant homesickness. And, while I do miss my home and I miss my family and friends, I am happy to have the memories of those years.
When making these muffins I was feeling nostalgic and wished I could take them to the students like I used to. However, it wouldn’t be the same. Students come and go and the ones I held dear to my heart gave already graduated and left to start their adult life! I just hope they remember me and making muffins for them!
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What you need to make Banana Walnut Muffins with Maple Icing
Overripe bananas, or at least ripe bananas. However the riper they are, the better the muffins will be.
Walnuts. According to Grumpy, whether I am making a Classic Banana Bread recipe or banana muffin recipe, I must add nuts.
Butter. Unsalted and room temperature is best. You should be able to press your finger into the stick of butter and have it give slightly.
Maple Extract: this goes in the batter and the icing to add an extra level of maple flavor to the muffin.
Maple Syrup: I prefer grade A maple syrup. If you have it, awesome. If not, you can still make these muffins. The icing is optional and you can always sub half and half for the syrup.
Make these Banana Walnut Muffins your way
- Substitute vanilla or banana extract for the maple extract
- Add some melted butter to the icing ingredients first to give it a buttery flavor. Then just add enough maple extract and cream to get the drizzle consistency
- Skip the icing drizzle and make a crunchy nut topping by mixing 2 tbsp flour, 2 tbsp oats, 1/4 cup chopped walnuts, 1/4 cup brown sugar, and 2 tbsp melted butter. Then top the muffins prior to baking.
- Make these sugar free, substitute your favorite sugar free sweetener for the sugar in this recipe. Just be sure you use the guide on the bag to make sure you’re using the right amount of sweetener
More Banana Recipes you may enjoy
Another muffin we love is this recipe for Chocolate Banana Zucchini Muffins. Talk about moistness factor, the banana and zucchini make this one of the best muffins ever.
If you were to search banana recipes on my website, you would find that we really love our bananas! My family loves this Banana Cake with Maple Browned Butter Frosting. The cake is so moist and the frosting, well it’s out of this world delicious.
This Invisible Banana French Toast is a really easy banana recipe to make and the kids will love it! They will especially love the title.
Maple Walnut Banana Bread is another favorite and I love the fact this particular recipe is sweetened only with maple syrup.
Don’t forget to pin the recipe!
*If you made this Banana Walnut Muffin recipe, please give it a star rating*
When you find you have overripe bananas on hand, these delicious, moist muffins that are filled with banana and walnut flavor will hit the spot!
FOR THE MUFFINS
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup chopped walnuts
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 2 very ripe bananas, mashed
- 1/2 teaspoon maple flavored extract
- 1/3 cup milk
FOR THE ICING (OPTIONAL)
- Preheat oven to 350 degrees. Sift together the flour, baking soda, salt, cinnamon, nutmeg, and walnuts. Set aside.
- In a large bowl using an electric mixer, cream the butter and sugar. Add eggs, one at a time, mixing until well blended. Mix in the mashed bananas, extract and milk and mix until well blended.
- Stir in the dry ingredients to wet, folding until just mixed. Be sure you don't over mix the muffin batter.!Scoop batter with a large cookie scoop and place in a 12 cup muffin tin that has been lined with paper liners. Bake for 25 minutes or use the toothpick test and if the toothpick comes out of the muffin clean its ready. Remove from the oven.
- To make the icing mix the powdered sugar, maple syrup and half and half together. Drizzle over top of the muffins after they have slightly cooled.
Amount Per Serving: Calories: 274Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 52mgSodium: 270mgCarbohydrates: 38gFiber: 1gSugar: 19gProtein: 4g