Hey everyone! Today we’re making a little classic recipe for High-Altitude Banana Muffins stuffed with chopped walnuts, and it’s the perfect thing for the weekend! Not to mention those bananas wasting away on your counter.
This is just one of those things that is so easy to make, super yummy, and it’s a quick little treat to make. Let’s get to it!
Quick side note for my upcoming book!
How to Make High-Altitude Banana Muffins
This recipe comes together really similarly to any banana bread that you’re used to making, and it’s another recipe that you can mix entirely by hand. We’re starting out by whisking together some melted butter and sugar until well combined. Add in your eggs, vanilla extract, and finally your mashed banana.
I like to just measure the mashed banana because bananas are not always the same size. In general, this recipe should take 3-4 over-ripe bananas, but measuring it makes sure you get it just right! And finally, we’re stirring in the dry ingredients along with the walnuts!
You want to fill your muffin tin cups pretty full here- it helps to ensure that you get nicely domed muffins! There should be enough for 12 very full muffin cups here. I like to top these with a generous dusting of sugar on top before baking, but it’s lovely with or without it!
And that’s it! Off to the oven for an easy little bake, and you’ve got a dozen super yummy banana muffins!
Tips & Tricks for High-Altitude Banana Muffins
These are super easy to make, but here are my tips and tricks!
- Measure the bananas to make sure you have just the right amount! If you end up with smaller bananas, you may end up with dry muffins, so it’s best to just measure.
- The sugar topping gives the muffins a crunchy top which I love. It’s definitely optional, but super yummy. You can also use coarse sugar instead, or they’re great without either.
- Use any nuts that you prefer, or leave them out all together. I love the classic chopped walnuts here, but chopped pecans, almonds, or pistachios would be great! Or even chocolate chips!
- Fill the muffin cups almost to the top. It might seem like there’s too much batter here, but you want to actually fill the muffin cups almost entirely before baking. This will help the muffins get a big dome while they bake.
- I’m at about 5,000 ft above sea level, and I find that most people who live between 3,000 ft and 7,000 ft do not need to make any adjustments to my recipes.
Hope you guys enjoy this one!
High-Altitude Banana Muffins
- 3/4 cup sugar plus more for dusting
- 6 tbs. Melted butter
- 2 eggs
- 1 tbs. vanilla extract
- 1 3/4 cups mashed bananas about 3 large over-ripe bananas
- 2 cups flour
- 3/4 tsp. baking soda
- 1 tsp. salt
- 1/2 tsp. cinnamon
- 3/4 cup chopped walnuts
Preheat your oven to 375 degrees, and line a 12 cup muffin tin with paper liners. In a large bowl, beat together the sugar and butter until combined. Beat in the eggs, vanilla, and mashed banana and mix until combined.
In a medium bowl, stir together the flour, baking soda, salt, and cinnamon. Add in the dry ingredients along with the chopped walnuts until no dry pockets remain. Let the batter rest for 20 minutes at room temperature. Then even divide the batter in your muffin tins, and sprinkle the tops with sugar. Bake for 15-20 minutes, or until a toothpick comes out clean. The tops should be lightly golden and puffed up.
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!