Delicious Recipes

Banana, Walnut and Raisin Muffins

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The BANANA, WALNUT AND RAISIN MUFFINS are a great option for a healthy and indulgent breakfast or snack. They are soft, full of flavor thanks to ripe banana, and enriched by the crunch of walnuts and the natural sweetness of raisins.
These muffins are prepared egg-free, but the ripe banana still makes them tender and moist. The batter is enriched with chopped walnuts, which add a crunchy note, and raisins, which contribute natural sweetness and a delicate flavor.

The result is a light yet tasty treat, perfect for those looking for a dairy- and egg-free alternative or simply a lighter option for sweets.
They are also easy to prepare, require few ingredients, and can be customized by adding spices like cinnamon or a touch of vanilla.

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  • Difficulty: Very easy
  • Cost: Very inexpensive
  • Preparation time: 15 Minutes
  • Portions: 8 pieces
  • Cooking methods: Oven
  • Cuisine: Italian
  • Seasonality: All seasons
316.69 Kcal
calories per serving
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  • Energy 316.69 (Kcal)
  • Carbohydrates 47.66 (g) of which sugars 25.30 (g)
  • Proteins 4.83 (g)
  • Fat 13.45 (g) of which saturated 1.22 (g)of which unsaturated 6.64 (g)
  • Fibers 1.84 (g)
  • Sodium 50.54 (mg)

Indicative values for a portion of 97 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.

* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

  • 2 pcs bananas (2 medium ripe bananas (about 6.7 oz / 190 g total))
  • 2/3 cup milk (about 5 fl oz (at room temperature))
  • 4 tbsp sunflower oil (about 4 tbsp (1/4 cup))
  • 1/2 cup walnut kernels (chopped)
  • 1 2/3 cup all-purpose flour
  • 1/2 cup brown sugar (lightly packed)
  • 2 1/2 tsp baking powder
  • 1 pinch salt
  • 1/2 cup raisins (soaked and well drained)
  • 3 tbsp walnut kernels (for topping, chopped)

WHAT YOU’LL NEED FOR BANANA, WALNUT AND RAISIN MUFFINS

  • 8 Muffin cups disposable aluminum
  • 1 Chopper
  • 2 Bowls
  • 1 Sieve
  • 1 Whisk
  • 1 Fork
  • 1 Small bowl

PREPARATION: BANANA, WALNUT AND RAISIN MUFFINS

  • Place the walnut kernels in the chopper and pulse until you obtain a not-too-fine crumb.

    In a bowl, put the ripe bananas and mash them with a fork. Add the milk and sunflower oil, and mix well.

  • In another larger bowl, place all the dry ingredients: sifted flour and baking powder, brown sugar, the chopped walnuts and a pinch of salt.

    Soak the raisins in water for 10 minutes. Mix the dry ingredients and add the liquid mixture. Stir with a whisk and fold in the well-drained raisins.



  • Fill the buttered and floured aluminum molds (if you use paper liners you don’t need to grease them) to 3/4 full.
    Sprinkle the surface with the chopped walnuts and bake in a preheated conventional oven at 392°F for 25 minutes, always checking doneness with a toothpick.

  • Once the banana, walnut and raisin muffins are baked, remove them from the oven and let them cool completely. Then unmold and enjoy their simple goodness.

TIPS

Using disposable aluminum liners you’ll get 8 muffins, but if you use smaller paper liners you will get at least 12.

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cuochinprogress

Cuochinprogress is a food blog dedicated to homemade, wholesome cooking that's accessible to everyone. From traditional Italian recipes and light, fluffy desserts to fragrant yeasted breads and seasonal dishes, the blog celebrates the pleasure of cooking with simplicity and passion. It's a go-to resource for anyone who loves to experiment in the kitchen, step by step, with clear explanations and reliable results.

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