I hope you love these as much as I did. I loved them so much, I made this again except put it in a bread pan and made a loaf of Banana-Nut Bread! Partially, I enjoy that it makes school days easy because it is a simple breakfast on the run! One muffin, one fruit, and a yogurt! What is easier than that? Chug your juice and go. Not to mention they are simple enough! The other thing I love is that it is a fantastic way to get rid of your spare bananas that are overly ripened, sitting on the counter..
INGREDIENTS
3 large ripe bananas
3/4 cup white sugar
1 large egg
1/3 cup butter
1 1/2 cup all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1 1/2 cups chopped walnuts
2 Tbsp brown sugar
1 Tbsp melted butter
INSTRUCTIONS
Preheat your oven to 350 degrees F and prepare a 12-cup muffin tin with paper liners (or grease very well with butter or cooking spray if you prefer not to use paper liners, which is what I do).
Mash the bananas in a large bowl and mix in the sugar and egg until well blended. Add the butter and mix well. Add the flour, baking powder, baking soda, salt, cinnamon and nutmeg, along with 3/4 cup of the chopped walnuts. Mix everything together just until the flour disappears and the walnuts are distributed evenly throughout the batter.
In a small bowl, combine the remaining 3/4 cup walnuts, brown sugar and melted butter and mix until the walnuts are coated. Spoon the muffin batter evenly into the 12 muffin cups and spoon a bit of the coated walnuts onto the top of each one, making sure the topping is well distributed onto the top of each muffin (not in one big clump or it might sink into the muffin as it bakes!).
Bake for about 20-23 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center of one of the muffins comes out clean. Let the muffins cool in their tins for a few minutes before removing them to a wire rack to cool completely. ENJOY!
Original Recipe was found HERE.
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