Once again I ended up with a bunch of leftover bananas (sigh) at the end of the week. I know how good bananas are for you, but I find myself having a hard time eating them and then they go bad and the skin turns dark and I lose my banana appetite then. Excuses, excuses, excuses. Put them in bread or muffins though, and I eat the whole bunch.
Rather than make the same recipe twice, I took my recipe for Blueberry Banana Bread and combined it with this recipe. I have not yet mastered the science of baking powder/baking soda so I often have to use other recipes as my guides. I used one large muffin tin for 6 muffins, and 3 spaces in a regular size muffin tin. If I made this again, I would just put a little more mix in each of the 6 muffins.
If this is your first visit to my blog, then skip to the recipe. 🙂 Otherwise, you may or may not have noticed some changes to my blog’s appearance. Traffic has been steadily increasing here, so I felt I needed to amp up look a little. I will probably change it 77 times before I feel satisfied – thank you in advance for your patience. I am open to comments about what you like/don’t like regarding how the blog looks.
Banana Nut Muffins
- 2 cups flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup packed dark brown sugar
- 1 1/2 sticks unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 teaspoon cinnamon
- 1/4 teaspoon pumpkin pie spice
- 4 ripe bananas
- 1 cup walnuts, separated into 2 1/2 cups
1. Preheat oven to 375 degrees and lightly butter your muffin tin.
2. Combine flour, baking soda and salt in a bowl and set aside.
3. Mash 2 of the bananas with a fork and set aside.
4. Add the other 2 bananas and the brown sugar to a mixing bowl and whip with an electric mixer approximately 3 minutes.
5. Add the melted butter, eggs, and vanilla and beat.
6. Slowly mix in the set aside dry ingredients, cinnamon and pumpkin pie spice until just mixed.
7. Fold in a 1/2 cup of walnuts and the remaining mashed bananas with a rubber spatula.
8. Spoon the batter into the muffin tins until 3/4 full.
9. Put in oven and bake for 5 minutes, then remove.
10. Sprinkle remaining nuts over partly cooked batter and return to oven.
11. Bake approximately 20-25 minutes, or until a toothpick stuck in the middle of the muffin comes out clean. Let cool before removing from muffin pan.
And with that, I will be trying to eat all of my bananas from here on out.
This recipe has been included in the following link parties:
Join the newsletter!
Subscribe to get our latest content by email.