Best Banana Cherry Muffins

Moist Banana Cherry Muffins
I forgot how exhausting it is to be a member of the gainfully employed. I barely survived my first week. If you asked me to recall the high point and low point, I’d say the high point was discovering the twice-weekly lunchtime yoga class in the California sunshine. Sign me up.  The low point was waking up in the wee hours at 6:00 a.m.  Just one short week ago, I was falling asleep about that time.

I’ve tried to soften my 6:00 a.m. blues by pampering myself each morning with a cardamom-rose latte (my new favorite) and a warm, freshly baked treat, like these remarkably moist banana cherry muffins. They help, but I still miss the warmth of my 6:00 a.m. bed.

Best Banana Cherry Muffins

These exceptionally moist and flavorful muffins were adapted from my favorite banana bread recipe.


  • ¾ cup all-purpose flour
  • ¼ cup almond flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup sugar
  • ½ cup canola oil
  • ⅓ cup buttermilk
  • 1 teaspoon vanilla
  • 1 egg plus 1 yolk
  • ½ cup chopped walnuts, plus more for topping
  • ½ cup chopped fresh or frozen and drained cherries, plus 3 more for topping
  • 3 very ripe bananas, mashed


  1. Preheat oven to 350 degrees F. Line 12 muffin cups with liners. In a medium bowl, whisk together flour, almond flour, baking soda, and salt. In a separate medium bowl, whisk together sugar, oil, buttermilk, egg, and yolk. Pour wet ingredients into dry ingredients and whisk until just blended. Fold in walnuts, cherries and bananas.
  2. Spoon batter into muffin cups. Top with a quartered cherry and chopped walnuts. Bake 25-30 minutes until muffins are brown and a toothpick inserted into the middle comes out clean. Cool and enjoy.


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