Super moist jumbo muffins full of roasted banana, walnut, and cinnamon flavor. These muffins are absolutely perfect with a cup of freshly brewed coffee!
There is nothing like the combination of freshly baked banana nut muffins and a good cup of coffee. It’s such a timeless combination. One that I simply never tire of. The prospect of waking up to these two items makes me more excited than it probably should. One of my favorite ways to prepare coffee is with a French Press. It’s so easy to use – simply place some coffee grounds in the bottom, cover with hot (but not boiling) water, stir, steep, and then push the grounds to bottom. That’s it! And it gives you some of the smoothest coffee around. One of my favorite coffees to make using a French Press is the illy ground 100% Arabica. The flavor is rich and completely balanced. It was totally made to drink with delicious breakfast-y treats like these Jumbo Roasted Banana and Walnut Muffins.
The key to these muffins is the roasted banana. I roast vegetables all the time but until recently had never thought to try it with fruit. The process works in the same way. The bananas deepen in flavor and become caramelized and sweet. It’s super easy – simply preheat the oven to 350 degrees. Spray a baking sheet with some cooking spray. Cut 4 over-ripe bananas in half and place them on the baking sheet. Bake for 20 minutes or so or until the bananas become softened and caramelized (and make your house reek of banana goodness). Once they are roasted, remove pan from oven and set aside.
This recipe also calls for walnuts. I find that roasting them along with the bananas gives you maximum walnut flavor. The roasting time on the walnuts is less than that of the bananas. After the bananas have roasted for 15 minutes, add 2 oz. of crushed walnuts to a small pan. Toast the walnuts for 5 minutes and remove from oven. Set aside. Next up is the batter. In the first bowl goes the dry ingredients. Combine 2 1/4 cups AP flour, 1 tsp. baking soda, and 1/4 tsp. salt. Mix together to combine. Add the roasted bananas to the second mixing bowl. Mash them up with a fork and to them add 1 egg, 1/4 cup milk, 1/3 cup olive oil, 1 tsp. vanilla, and 1 cup packed dark brown sugar. Stir all of these ingredients until combined. Now add the dry ingredients to the wet and combine. Fold in 3/4 of the toasted walnuts and 1 1/2 tsp. of cinnamon (be careful not to over-mix or batter may become tough).
Now it’s time to add the batter to the muffin tin. Spray a jumbo muffin tin with cooking spray or line with large muffin cups. Divide the batter evenly and then sprinkle the tops with the remaining crushed walnuts. Place the muffin tin into the oven and bake for 35 minutes or so or until baked through. Give them another minute or two of baking time if necessary.
Voila. After 35 minutes or so you should have some golden brown jumbo muffins (and I mean jumbo – these things aren’t dainty). There’s something about the roasted banana that keeps them super moist as well.
Once they’ve cooled enough to touch grab one and serve with some freshly brewed illy coffee. One thing you should know about me is that I am nocturnal. So my ‘morning’ starts later in the day than most people. But that does not mean that I don’t enjoy coffee or breakfast-y things. Not at all. I just enjoy them later in the day than most people do.
Truth be told I am not the world’s greatest baker. My baking endeavors tend to err on the simple side. But I am absolutely inspired by a good cup of coffee to step outside my comfort zone and live life on the sweeter side. illy inspires me to do just that.
illy inspires my perfect morning even though my morning starts much later than most people. So here’s to muffins and coffee any time of the say (or night)! What can I say? illy inspires me to make my own rules!
How does #illyinspire you? Right now illy is offering a discount! Enter code COFFEE17 and save 20% on your next online order!
Pottery by Bill Gossman.
Can’t get enough coffee and bananas? Be sure to check out this post – Coffee Infused Banana Bread!
Super moist jumbo muffins full of roasted banana, walnut, and cinnamon flavor. These muffins are absolutely perfect with a cup of freshly brewed coffee!
- 4 over-ripe bananas
- 2 1/4 cups AP flour
- 1 tsp. baking soda
- 1/4 tsp. salt adjust to taste
- 1 egg
- 1/4 cup milk
- 1/3 cup olive oil
- 1 tsp. vanilla extract
- 1 packed cup dark brown sugar
- 2 oz. crushed walnuts
- 1 1/2 tsp. cinnamon
Heat oven to 350 degrees.
Spray a baking sheet with cooking spray. Cut 4 over-ripe bananas in half and place on baking sheet. Bake for 20 minutes or so. Remove from oven and set aside.
Add 2 oz. crushed walnuts to a small baking sheet and place in oven for 5 minutes. Remove and set aside.
On one bowl combine the dry ingredients: 2 1/4 cups AP flour, 1 tsp. baking soda, and 1/4 tsp. or so salt. Stir until combined.
Add the roasted bananas to another bowl and mash with a fork. Add 1 egg, 1/4 cup milk, 1/3 cup olive oil, 1 tsp. vanilla extract, and 1 packed cup dark brown sugar. Stir until combined.
Add the dry ingredients to the wet ingredients and mix together. Fold in 3/4 of the toasted walnuts and 1 1/2 tsp. cinnamon. Stir until completely combined.
Spray a jumbo muffin tin with cooking spray or line with large muffin cups. Divide the batter evenly (makes 6 jumbo muffins) and sprinkle with the remaining walnuts.
Place the muffin tin in the oven and bake for 35 minutes or so. The tops should be golden brown and a toothpick should come out clean when poked.
Almond milk or any other nut milk can be used in place of regular milk.
these look amazing! Think I will make some for back to school next week 🙂
Awesome – That sounds perfect!
The smell of these muffins while they are baking is incredible. And the flavor doesn’t disappoint!