The first recipe I’m sharing from The Palace Grill is their banana walnut muffins. It’s one of the five recipes I was able to get my hands on over our Labor Day Weekend in Santa Barbara. The banana walnut muffins were deliciously distinct and I was able to guess their flavor right away. The ones I recreated at home are even more incredible than what I remembered having at the restaurant. They are moist but not greasy, have a punch of banana flavor, and chock full of walnut bites. We snacked on them all weekend! It didn’t help that they’re fun size and made without liners, so any passerby could grab one without use of a plate or fork.
The recipe as stated in The Palace Grill’s recipe book yields 2 dozen regular-sized muffins. I didn’t want to make that many so I quartered the recipe and turned them into mini muffins to stay true to what was served at the restaurant. Even after quartering the recipe, I still ended up with 17 mini muffins! It also called for margarine, which I swapped out for butter to enhance the flavor. I will share both the restaurant’s recipe and my modified version below so you can use whichever recipe best suits your situation :)
Start by thoroughly greasing a mini muffin tin with non-stick spray.
Then, melt some butter and set it aside to cool.
In a small bowl, combine flour, sugar, baking soda, and walnuts.
In a large bowl, combine eggs, butter, milk, and mashed ripe bananas.
Fold the flour mixture into the banana mixture, being careful not to over mix. Overmixing would promote gluten development and in turn, tough muffins. A few streaks of flour left is fine.
Fill the muffin tin ¾ full and top with a walnut half to garnish. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean (or when your kitchen smells heavenly).
Allow to cool in the tin for 10 minutes.
Then, transfer the muffins to a cooling rack to cool completely (if you can wait that long).
For extra indulgence, you can serve them with butter, but honestly, they’re perfect as-is.
You now have your go-to snack, breakfast, dessert, or just-because muffin recipe to add to your arsenal :)
Banana Walnut Muffins from The Palace Grill
Ingredients
Banana Walnut Muffins (Original)
- 2 cups flour
- 1 cup sugar
- ¾ tablespoon baking soda
- ½ cup walnuts chopped (extra for garnishing, optional)
- 2 eggs
- ¼ pound + 2 tablespoon margarine melted
- ¼ cup milk
- 1 ¼ pound ripe bananas mashed
Banana Walnut Muffins with Modification
- ½ cup flour
- ¼ cup sugar
- ½ teaspoon baking soda
- 1/8 cup walnuts chopped (extra for garnishing, optional)
- 1 egg
- 1/16 pound + 1 ½ teaspoon 30 grams butter, melted
- 1/16 cup milk
- 5/16 pound 142 grams ripe bananas, mashed
Instructions
- Preheat oven to 350°F.
- Thoroughly grease a mini or regular muffin tin with non-stick spray.
- Melt butter or margarine in the microwave in 7 second increments, swirling in between, and set aside to cool.
- In a small bowl, combine the flour, sugar, baking soda, and walnuts.
- In a large bowl, combine the eggs, butter or margarine, milk, and mashed ripe bananas.
- Fold the flour mixture into the banana mixture, being careful not to over mix. A few streaks of flour left is fine.
- Fill the muffin tin ¾ full and top with a walnut half to garnish (optional). Bake for 10-12 minutes for mini muffins or 15-20 minutes for regular muffins, until a toothpick inserted into the center comes out clean.
- Allow to cool in the tin for 10 minutes.
- Transfer the muffins to a cooling rack to cool completely.
Adapted from The Palace Grill’s Recipe Book located on-site.
Fedex to SF please :9
do you have the pasta royale reciepe?
I’ve never tried it, but I’ll add it to my things to try :)