Banana Walnut Crumb Muffins

It happens almost every week. I buy a big bunch of bananas and we usually only go through about half of them before they become too ripe. I think I do it subconsciously so that I have an excuse to make banana bread, ha! This week though, I took my banana bread recipe and played with it to transform it into these amazing banana walnut crumb muffins. Using quinoa flour and almond milk kept them a little leaner and more nutritious.

The granola crumb topping gave such amazing texture to the banana walnut crumb muffins!
I quickly made the topping first. All I had to do was stir the ingredients together and it was done. That warmly spiced granola crumb gave such amazing texture and flavor to the banana walnut crumb muffins!
The batter for the banana walnut crumb muffins is super simple. The wet ingredients were just whisked into the dry ingredients! Then walnuts were folded in for extra crunch.
I tackled the batter for the banana walnut crumb muffins next. It was super simple. I just whisked the banana filled wet ingredients into my dry ingredients until it was a smooth batter.  Then walnuts went  in for extra crunch.
The banana walnut crumb muffins all ready to go into the oven!
I just evenly distributed that yummy batter into my lined muffins tin before I sprinkled the granola crumb on top. Then the banana walnut crumb muffins were all ready to go into the oven.
The banana walnut crumb muffins were looking so puffy and golden fresh out of the oven.
The banana walnut crumb muffins looked so puffy and golden fresh out of the oven. I used a toothpick to make sure they were completely baked through. If it came out cleanly, I was good to go. 

I let the muffins cool and then they were ready to serve! Oh my goodness, they were such an amazing treat. They were so tender and flavorful with lots of great texture from the walnuts and crumb topping. These banana walnut crumb muffins are perfect for breakfast, as an afternoon snack or to quash that midnight hunger. Yup, basically they are incredible any time of day! Enjoy, friends. xoxo

Banana Walnut Crumb Muffins
Banana Walnut Crumb Muffins
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Banana Walnut Crumb Muffins
Banana Walnut Crumb Muffins
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 
Course: Breakfast
Servings: 20 muffins
Author: Jeanie and Lulu's Kitchen
Ingredients
FOR THE CRUMB TOPPING
  • 1/2 cup granola
  • 1/2 cup quinoa flour
  • 1/3 cup dark brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon banana extract
  • 1/4 teaspoon salt
  • 1/2 stick butter melted
FOR THE BANANA MUFFINS
  • 1 3/4 cups quinoa flour
  • 3/4 cups dark brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3 whole overripe bananas mashed
  • 1 cup almond milk
  • 2 whole eggs
  • 1 teaspoon banana extract
  • 1 cup chopped walnuts
Instructions
  1. First, prepare the easy crumb topping. In a large bowl combine all of the crumb ingredients and stir it together thoroughly. That's all there is too it! Set the bowl aside. Pre-heat the oven to 350 and line 20 muffin wells (almost 2 full muffin pans) with paper liners.
  2. Prepare the easy batter. In a large mixing bowl whisk the quinoa flour, brown sugar, baking powder, cinnamon, salt, and baking soda together to aerate the dry ingredients. In another bowl stir the mashed banana, almond milk, eggs and banana extract together thoroughly for the wet ingredients.
  3. Pour the wet ingredients into the bowl of dry ingredients and gently whisk it all together just until the batter forms. With a spatula, fold in the chopped walnuts. Use a 1/4 cup measure to scoop the batter into each of the 20 lined muffin wells. Use a tablespoon of the crumb mixture for the top of each of the wells of muffin batter, letting it sink in. Get the muffin trays into the oven for 25 to 30 minutes to bake through completely. A toothpick inserted in the center of the muffins should come out clean. That's the best test of whether they are done.
  4. When they're done let them cool in the muffin pans for a few minutes, then remove them to let them finish cooling. Serve immediately while still warm! Any leftovers can be sealed in an airtight container and kept refrigerated for up to a couple of days. Enjoy!

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