Are you Nuts Or Just Bananas?

Nov 5, 2012

My banana & walnut muffin recipe
While Sunday drivers can sometimes be a hazard on the road, Sunday bakers tend to create moments of joy around themselves. Or maybe that's what I like to believe!

Yesterday, I made my banana walnut muffins since I had four over-ripe bananas...in my freezer. Indeed, that is where I like to store my black bananas instead of throwing them away. The trick is to simply remove them from the freezer an hour before baking.

While I don't mind the sweetness of cake, I prefer my muffins with a tad less sugar to really taste the bananas. That's why I am using only half of cup of brown sugar but pack plenty of flavor with nutmeg and cinnamon

Here is my recipe for moist and delicious banana walnut muffins that are guaranteed to make your house smell divine:

1 1/2 cups flour
1/2 cup brown sugar
1/4 cup of ground flax seed
1/4 cup of chopped walnut
1 egg, beaten
4 large bananas, mashed
1/3 cup of melted butter
1 teaspoon of baking powder
1 teaspoon of baking soda
1/2 teaspoon of nutmeg
1 teaspoon of cinnamon
A pinch of salt

Pre-heat the oven at 350F. In a large size bowl, mix the bananas, butter and egg together and set aside. In a medium size bowl, combine the flour, brown sugar, ground flax seed, walnut, baking soda, baking powder, nutmeg, cinnamon and salt. Add the dry ingredients to the banana mixture and blend thoroughly. Pour into greased muffin tins and bake for 20 minutes.

Thanks for reading and happy baking!

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Catherine xo