Banana Walnut Muffins

February 21, 2014
Banana Walnut Muffins

I am grumbling again…

Counting days to say "Sayonara" (farewell) to SUMMER!!! 
Everywhere I turned, looks brown and wilting (including me) :(

Once, outside temperature started to soar above 35C, in no time, I could feel the heat permeating through all cracks and crevices! 
One cannot run let alone hide from the wrath of Perth summer :(

And if I were to leave any fruits or food on the kitchen bench top, fruits will ripened within few days and food would go bad…good to be binned...
So everything goes into the refrigerator, food n fruits (oh how I wish I could be in there too ;P ).

Any leftover food in fridge will be cleared by 2 hungry teens in the house, but fruits... :(
... the downside of having fruits in the fridge is … nobody cares to look into the crisper drawers and grab a fruit or two. Its out of sight, out of mind :o

I had a couple of bananas in the refrigerator, slowly approaching its 'Used by date'.
I was in 2 mind (actually more than 2 ideas that popped in my head :P ), what should I do with 2 fridge ripened bananas;
should I make banana fritters (cok kodok) or  bake a cake or make banana pancake (lempeng pisang) or eat it with muesli and yoghurt!!!!

Finally… Muffin it is (inspired by a 'long distance email' friend who lives on the other side of Australia :D )


Banana Walnut Muffins

Makes 16
Source: Australian Women Weekly
click here to print

450g plain flour
4 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 cup brown sugar
2 eggs, lightly beaten
375ml  milk
190ml canola oil
2 over-ripe bananas
½ cup chopped walnuts

¼ cup brown sugar
35g (¼ cup) plain flour
40g butter, chopped
½ cup chopped walnuts, extra
  1. Pre heat oven to 200°C. 
  2. Line 2 x 6 holes muffin pans with greaseproof paper. 
  3. Sift dry ingredients into bowl, stir in sugar, then combined eggs, milk, oil, bananas and walnuts. Note :  batter should be lumpy. 
  4. Scoop about 1/3 cup of batter into each muffin holes.
  5. Sprinkle streusel on muffins. 
  6. Bake at 200°C for about 20 minutes or until browned and firm. 
  7. Cool on wire rack. 
  8. Streusel: Combine sugar and flour in bowl; rub in butter. Stir in walnuts.


  1. Lovely muffins! I love the streusel on the top.



  2. these looks so gorgeous! i love your muffins

  3. A wise and delicious choice, Lisa. Now I have to bake something with bananas too.

  4. Great way to use up over ripe bananas! I love your flowery cups and saucers!

  5. Cups and saucers were my treasure from England, bought the set 3 decades ago and sadly the glazed had worn off and its leaking :( (photo no 2)

  6. Lisa, beside the lovely muffins, I like the tea set too!!

  7. Hi Lisa,

    I'm sad that summer is leaving... At least that we will be enduring less heat for our baking.

    Like your presentation. You are making your delicious muffins looking very pretty :D


  8. Delicious looking muffins Lisa, I always like banana paired with walnut.
    As summer leaves you, winter leaves us...
    Hope you are having a great week...and don't worry it will be back next year :D

  9. Yummy yummy muffins! I would love to make these so I can have them for breakfast or afternoon tea... =)

  10. I wish I had some of these muffins for breakfast right now! I love the streusel topping idea.