Banana nut muffins

April 6th, 2003 § One comment

The aforementioned banana muffins turned out rather well–so well, in fact, that I’ll post the recipe here. This is adapted very slightly from a recipe in The Joy of Cooking. You can replace 1/2 cup of the regular flour with whole-wheat flour, should you have any (I didn’t).

Preheat the oven to 375° F. Grease a standard 12-muffin pan or line with paper cups.

Whisk together thoroughly:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg

Stir in:

  • 2/3 cup coarsely chopped walnuts

Whisk together in a large bowl:

  • 1 large egg
  • 3/4 cup packed light brown sugar
  • 3 mashed ripe bananas
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla

Add the flour mixture and mix together with a few light strokes just until the dry ingredients are moistened. Do not overmix; the batter should not be smooth. Divide the batter among the muffin cups.

Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, about 18 minutes. Let cool for 2 to 3 minutes before removing from the pan. Serve as soon as possible, preferably the day they are baked.

One comment

  • Elizabeth says:

    I made these muffins for breakfast this morning, and they are tasty. I did use the half-cup of whole wheat flour, and I made a few other changes:
    -orange zest (maybe about a teaspoon, maybe 2)
    -1/4 teaspoon each of cinnamon and nutmeg
    -butter instead of vegetable oil (melted, so the batter would have the same consistency as with the oil)

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