These Banana Walnut Oat Muffins are a delightful twist on classic oatmeal muffins, featuring the natural sweetness of bananas and the crunch of walnuts.
Preheat your oven to 375°F and line a muffin pan with liners.
Using muffin liners makes cleanup easier and ensures the muffins release easily.
In a large bowl, mash the bananas until smooth. Add the melted butter, yogurt, egg, vanilla extract, and honey, and whisk until well combined.
Ensure the bananas are fully mashed for a smoother batter.
In another bowl, combine the whole wheat flour, all-purpose flour, oats, baking powder, baking soda, cinnamon, and walnuts.
Mixing the dry ingredients separately ensures even distribution of leavening agents.
Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
Overmixing can result in dense muffins, so mix just until no dry streaks remain.
Divide the batter evenly among the muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Check the muffins a few minutes before the end of the baking time to avoid overbaking.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy at the bottom.
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