Banana and Nut Mufffins
Ingredients (Makes about 12 – 15 muffins)
Recipe Courtesy – Joy of Baking
Large ripe bananas – 3 or approx 454 gm, mashed well (1.5 cups)
Unsalted butter – 1/2 cup, melted and cooled
All-purpose flour – 1 3/4 cups (230 gm)
Granulated white sugar – 3/4 cup (150 gm)
Chopped walnuts or pecans or chocolate chips – 1 cup (115 gm)
Baking powder – 1 tsp
Baking soda – 1/4 tsp
Groud cinnamon – 1 tsp
Eggs – 2 large, lightly beaten
Pure vanilla extract – 1 tsp
Salt – 1/4 tsp
1. Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle of the oven. Line a muffin pan with paper liners or butter or spray with a non stick spray.
2. In a large bowl combine the dry ingredients – all purpose flour, sugar, baking powder, baking soda, salt, ground cinnamon, and nuts.
3. In a medium-sized bowl combine the wet ingredients- mashed bananas, beaten eggs, melted butter and vanilla extract. 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. Do not over-mix the batter. Over-mixing will yield rubbery muffins. Fill 3/4 th of the prepared muffin tins with the batter. 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.