Olive Oil Banana Walnut Muffins
Olive Oil Banana Walnut Muffins are a light and sweet start to any day. Walnuts pack a punch of protein that’ll keep you going!
Servings 12 muffins
Ingredients
For the Muffins
- 1 ¾ cup white whole wheat flour see not below
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ⅓ cup olive oil
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 large eggs
- 1 cup mashed ripe bananas
- 1 teaspoon vanilla extract
- ¼ cup hot water
- 1 cup chopped Fisher Nuts walnuts or pecans
For the Crumb Topping:
- ⅓ cup packed light brown sugar
- ¼ cup white whole wheat flour
- ¼ cup oatmeal
- ¼ cup chopped Fisher Nuts walnuts or pecans
- 3 tablespoons olive oil
Instructions
- Preheat oven to 325°F. Line a standard muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking soda, cinnamon and salt.
- In the bowl of a stand mixer, or in a large with an electric mixer, combine olive oil and sugars until thoroughly combined.
- Beat in eggs until incorporated and stir in bananas, vanilla and water.
- Add dry ingredients to the wet ingredients and mix until just combined and gently stir in chopped nuts.
- Use a large cookie scoop to evenly distribute the batter between the prepared muffin wells.
For the Crumb Topping:
- Stir all ingredients together in a small bowl. Make sure the olive oil is thoroughly incorporated.
- Sprinkle each muffin with the crumble topping, pressing it in gently.
- Bake in preheated oven for 20-23 minutes, or until the muffins are golden brown and slightly firm to the touch.
- Allow to cool for 5 minutes in the pan, then remove to a cooling rack and allow to cool completely.
Notes
- If you would like to substitute the white whole wheat flour for all-purpose flour, simply add in the same amount, but eliminate the hot water. If you're batter seems a little dry, add the water into the batter one tablespoon at a time until it is moistened.