Directions
- 1Preheat oven to 375 and line a muffin tin with 6 liners- I recommend spacing them apart to allow muffins to fully rise.
- 2In a small bowl, toss the walnut topping ingredients together and set aside.
- 3In a large bowl, whisk your egg then mash in your banana.
- 4Whisk in milk, brown sugar, butter, and vanilla.
- 5Stir in your dry ingredients until just combined.
- 6Scoop batter into your muffins liners.
- 7Top with walnut crunch and gently press in to make sure it sticks.
- 8Bake for 20-23 minutes, until a toothpick inserted into the center comes out mostly clean.
- 9Allow to cool for a little before enjoying!
Ingredients
- 0.33 cup walnuts, finely chopped
- 1 tbsp brown sugar
- 1 tbsp melted butter
- 1 pinch sea salt
- 1 large egg, whisked
- 2 extra ripe bananas, mashed
- 0.5 cup brown sugar
- 0.25 cup whole milk
- 1 tsp vanilla
- 0.25 cup butter, melted
- 0.75 cup all purpose flour
- 0.66 cup rolled oats
- 0.33 cup walnuts, finely diced
- 0.25 tsp sea salt
- 1 tsp cinnamon
- 0.5 tsp baking soda
- 0.75 tsp baking powder
Equipment
muffin tinmuffin linerssmall bowllarge bowlwhisktoothpick
Tips
- Space muffin liners apart to allow muffins to fully rise.
- Gently press the walnut crunch topping into the batter to make sure it sticks.
- Allow to cool for a little before enjoying.
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