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!
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!
These are super easy to make, but here are my tips and tricks!
Hope you guys enjoy this one!
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!
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!
2020, Dough-Eyed
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Susan V Thomas
September 17, 2021 at 1:09 pmThese muffins are terrific. Thanks for providing dependable recipes that always work! We live just above 5000 ft n Northern Nevada and I struggled with baking before I found your blog and book.
Deb
September 22, 2021 at 5:19 pmNot sure if it was me or??? They were a tad dry. I might have over baked them but I didn’t think so. I’m at 6700’ which might have done it. They were tasty. I was expecting texture more like banana nut bread. I put a dab of Nutella in the center and that was a nice touch.
Carol Gordon
October 9, 2021 at 6:25 pmI’m baking in Colorado at 10,000 feet! These muffins came out perfect – good rise, moist and delicious! I added some mini chocolate chips and baked them for 25 minutes but otherwise kept to the recipe. I never thought to let the dough rest before baking but it might have made a difference. I’m going to try this for some other quick breads and see if it helps. This recipe is a keeper!
Dough-Eyed
October 10, 2021 at 2:31 pmSo glad to hear you loved them!!
Karen
August 27, 2022 at 3:23 pmDo you have a recipe for fresh ground wheat bread? I’m at 10000 feet and need a good bread recipe.
Dough-Eyed
August 30, 2022 at 9:06 amHi there- I don't have a lot of experience with fresh ground flours, but in general, for wheat breads I like to do about 1/3 of the flour as wheat flour, and 2/3 of the flour as all purpose. You can definitely experiment with this, but usually that gives you a good balance of flavor and texture! I do have many bread recipes on my site but not one specifically for wheat bread. You can find my most popular bread recipe here: https://www.dougheyed.com/high-altitude-sandwich-bread/
MtnGirl
November 28, 2021 at 5:37 pmMy daughter and I just made these today. They turned out so delicious! Thank you for sharing this recipe. It's a keeper!
Dough-Eyed
December 1, 2021 at 4:40 pmYay so glad to hear it! We love these ones in our house!
Jessica
January 5, 2022 at 9:27 amThese were great! I live at 5,000 ft and they came out perfect. Only thing is this recipe made 19 instead of 12 for me! Half this one if you’re cooking for few people and don’t want to freeze a whole dozen.
@Deb, to counteract dryness if you make these again, try substituting some of the butter w vegetable oil. Generally speaking butter has better flavor but oil holds moisture better in baked goods. I used 2T butter and 4T oil.
I also added cinnamon chips. Yum. Thanks Nicole.
Dough-Eyed
January 14, 2022 at 6:40 pmGlad to hear you liked them!!
Lindsay
January 21, 2022 at 9:19 amDelicious! They came out great as mini muffins.
Dough-Eyed
January 21, 2022 at 2:11 pmNice, that's awesome! Glad you enjoyed them!
Jacynthe Boucher Curtis
May 1, 2022 at 7:16 pmFollowed the recipe to the letter and they came out great! Altitude 7200. I had to bake them 25 minutes and they were a good rise. Tasted great!
Thanks for sharing this recipe!
Dough-Eyed
May 7, 2022 at 4:06 pmyay! So glad you like them!!