The second dozen of muffins I baked to celebrate my birthday at work was banana nut. I found this recipe on JoyofBaking.com and it turned out great. The only thing I’ll change next time is to increase the amount of walnuts and put some on top for more crunch. The amounts in grams mentioned in the recipe did not match the amount in cups. Since it is an American recipe I used the amounts as prescribed in cups and provide the correct conversion into grams below (as per my digital scales).
The basic recipe for muffins is very easy. Mix the dry ingredients and the wet ingredients separately, then fold them together until only just mixed, and bake until a tester comes out clean. If you prefer to use a stand mixer you can use the method I used for the almond poppy seed muffins.
200 grams (1 cup) walnuts
280 grams (1 3/4 cups) pastry flour or all-purpose flour
150 grams (3/4 cup) sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
115 grams (1/2 cup) unsalted butter
3 ripe large bananas (approximately 500 grams or 1 lb)
1 tsp pure vanilla extract
Preheat the oven to 180C/350F. Put 200 grams walnuts on a clean baking sheet (or a not so clean one lined with parchment paper) and roast the walnuts for 8 to 10 minutes until lightly toasted.