Muffins with texture are my favorites. Throw in some chocolate chips, nuts or chunks of fruit and you've got yourself a winner. I also like to make batches of different sizes, that way you can choose a smaller size if you just want a quick bite to hold you over until your next meal.
I love the hints of walnuts that are scattered throughout these muffins. The banana flavor is subtle and makes the muffins light and moist. These are a perfect grab-and-go breakfast option for those mornings that just sneak up on you. Enjoy!
- 3 ripe bananas, smashed
- 1/3 cup melted light butter
- 3/4 cup sugar
- 1 egg, beaten
- 1 tsp. vanilla
- 1 tsp. baking soda
- Pinch of salt
- 1 1/2 cup of flour
- 1 cup chopped walnuts (toasted or raw)
Preheat the oven to 350°F. Line a regular cupcake pan with cupcake liners or spray with non-stick cooking spray.
With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.
Mix in the sugar, egg and vanilla.
Sprinkle the baking soda and salt over the mixture and mix in.
Add the flour, mix until it is just incorporated. Fold in the chopped walnuts.
Pour mixture into a prepared muffin tin. Bake for 25-30 minutes. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it's done. Cool on a rack.
Note: If making mini muffins, check for doneness after 11-12 minutes.
Source: The Savvy Kitchen
More from food