Food & Cooking Recipes Breakfast & Brunch Recipes Banana Nut Muffins 5.0 (3) 3 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Photo: Mike Krautter Prep Time: 20 mins Total Time: 1 hr 10 mins Yield: 12 Here's how to bake banana nut bread in quick and easy individual portions. Stash some in the freezer so you always have breakfasts and snacks ready to go. Ingredients 1 ½ cups (5 ounces) walnuts, divided 2 cups all-purpose flour 2 ¼ teaspoons baking powder 1 teaspoon coarse salt ¼ teaspoon ground cinnamon 3 extra ripe bananas, mashed (1 cup) ¾ cup light brown sugar 1 stick unsalted butter, melted 1 large egg ¼ cup milk Fine sanding sugar, for sprinkling (optional) Directions Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. Spread walnuts on a baking sheet and bake until fragrant, about 12 minutes. Cool 15 minutes then coarsely chop. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. In a separate bowl, whisk together banana, sugar, eggs, butter, and milk. Stir wet ingredients into dry ingredients then stir in 1 cup walnuts. Divide batter evenly between prepared cups using a 2-ounce scoop. Sprinkle with remaining 1/2 cup nuts and sanding sugar if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely. Rate It PRINT