Banana Muffins: Preheat
your oven to
350 degrees F (180 degrees C) and place the oven rack in the middle of the
oven. Line a 12 cup muffin
pan with paper liners or butter or
spray the muffins cups with a non stick spray.
Place the nuts
on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted
and fragrant. Let
cool and then chop coarsely.
In a large bowl
combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and
chopped nuts.
In a medium-sized bowl, combine the eggs, melted butter, mashed bananas, 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. (The important thing is not to over
mix the batter. You do not want it smooth. Over mixing the batter will yield
tough, rubbery muffins.) Evenly spoon the batter into the prepared muffin tins. Bake
about 20 - 25 minutes or until a toothpick inserted into the center
of a muffin 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.
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Banana Muffins Recipe:
1 cup (110
grams) walnuts or pecans
1 3/4 cups (230 grams) all-purpose
flour
3/4 cup (150
grams) granulated white sugar
1 teaspoon
(4 grams) baking powder
1/4 teaspoon
(1 gram)
baking soda
1/4 teaspoon
(1 gram) salt
1 teaspoon
(2 grams) ground
cinnamon
2 large
(100 grams)
eggs, lightly beaten
1/2
cup
(113 grams) unsalted butter,
melted and cooled
1 1/2 cups (300 grams) mashed bananas (you will need 1 pound or
450 grams bananas (skins on) which is 3 large bananas)
1 teaspoon
(4 grams) pure vanilla extract
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