Banana Muffins are a snap to make. They start with a thick sweet batter that is full of mashed bananas, ground cinnamon and toasted nuts. Just mix the dry ingredients together in one bowl, the wet ingredients in another bowl. Combine the two and you are done.
1 cup (115 grams) walnuts or pecans
1 3/4 cups (230 grams) all-purpose flour
3/4 cup (150 grams) granulated white sugar
1 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, lightly beaten
1/2 cup (113 grams) unsalted butter, melted and cooled
3 ripe large bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)
1 teaspoon pure vanilla extract
- Preheat oven to 350°F (180°C) and place the oven rack in the middle of the oven. Line a 12 – 1/2 cup muffin pan with paper liners or butter or spray with a non stick spray.
- Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely.
- In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts.
- In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.) Spoon the batter into the prepared muffin tins. Bake about 20 – 25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool for five minutes and then remove muffins from pan. Serve warm or at room temperature.
- Makes 12 regular sized muffins.
Source: Joy of baking
