Easy Banana Nut Muffins

IMG_8868Banana Honey-Nut Muffins

Servings: 12 muffins
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Total Time: 55 Minutes


  • 1 cup chopped walnuts
  • 1 tablespoon honey
  • 1 teaspoon cinnamon


  • 1-2/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, at room temperature
  • 2/3 cup sugar
  • 1/4 cup honey
  • large eggs
  • 2 to 3 overripe bananas (mashed)
  • 1 teaspoon vanilla extract
  • 1/3 cup Greek yogurt or sour cream (low fat is fine)


    1. Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
    2. Make the walnut topping: In a small bowl, toss the nuts with the honey and cinnamon until the nuts are evenly coated (the mixture will be sticky). Set aside.
    3. For the Muffins: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
    4. In a large bowl of an electric mixer, beat the butter, sugar, and honey until fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula if necessary. At medium speed, add the eggs one at a time, beating until fully incorporated between additions. Add the mashed bananas, vanilla, and yogurt (or sour cream) and beat until blended (the batter will look grainy; that’s okay). Add the dry ingredients and mix on low speed until well blended.
    5. Spoon the batter into the prepared muffin tin (the cups will be very full) and sprinkle evenly with the nut topping. Bake the muffins until the tops are golden and domed, 25 to 28 minutes. Let the muffins cool in the pan for 5 minutes, then turn them out onto a rack and let cool for at least 10 minutes before serving.

Adapted from Once Upon a Chef’s Jennifer Segal

Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 – 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.


  • Serving size:1 muffin
  • Calories:302
  • Fat:15 g
  • Saturated fat:6 g
  • Carbohydrates:38 g
  • Sugar:21 g
  • Fiber:2 g
  • Protein:5 g
  • Sodium:216 mg
  • Cholesterol:52 mg



best-dressed salad


Sesame Ginger Dressing


1/3 cup rice vinegar
¼ cup soy sauce
3 ½ Tablespoons honey
¼ cup sesame oil
1/3 cup peanut oil
3 cloves garlic, minced finely
½ inch square piece of fresh ginger, peeled and roughly chopped or grated

Place all the ingredients in a container with a tight fitting lid ( I use a small mason jar) and shake well before dressing the salad. I like this one with a Chinese Chicken Salad (Iceberg lettuce, shredded chicken, shredded carrots, red peppers, celery, green onions, red cabbage, and a little fresh mint and fresh cilantro).

Cider-Mustard Vinaigrette


½ cup plus 1 T cider vinegar (or your favorite infused vinegar)
1T. Dijon mustard
1 tsp. minced shallot
½ tsp honey
salt and freshly ground pepper to taste

Combine all ingredients but salt and pepper in a small jar with a tight fitting lid. Shake well. Season with salt and pepper.

Make 4 servings (198 calories each)

 Citrus-Shallot Dressing


2 T. lemon juice
5 T. EVOO*
3 T. lime juice
1 T. chopped oregano leaves
2 tsp. minced shallots
pinch of kosher salt

Combine all ingredients in a small jar with a tight fitting lid. Shake well.

Makes 4 servings (160 calories each)

Herb and Yogurt Dressing

¼ cup each of fresh parsley, basil, tarragon and mint leaves
¼ cup lemon juice
¼ cup EVOO*
¼ cup 2 % plain Greek yogurt
1 medium garlic clove
1/8 tsp kosher salt
2T water

In a blender, combine all ingredients and puree until smooth.

Makes 8 servings (71 calories each)

* EVOO is Extra Virgin Olive Oil.  I love the robust flavor.  If you want something milder, choose light or extra light olive oil instead.

Raspberry Vinaigrette

YIELD: Makes 3/4 cup


1 garlic clove, finely chopped
2 tablespoons dijon Mustard
1/4 cup infused vinegar (I like raspberry, mango, cherry or pomegranate)
2 tablespoons fresh lemon juice
2 tablespoons honey
2 or 3 dashes hot sauce (optional)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil

Whisk together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt, and pepper in a large bowl. Slowly whisk in the olive oil until the dressing is emulsified.

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