Sunday, November 27, 2005

Banana Nut Muffins

I just made banana nut muffins out of two ripe bananas we had. I used a recipe I modified from Bon Appetit.
It took me a while, and I toasted the nuts and forgot to put them into the batter until I'd scooped three muffins, and I saved too much nuts for the tops, so they're very nutty on top.

Makes 12 muffins.


  • 1 1/2 cups all-purpose flour
  • 1/4 cup whole wheat flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 teaspoons baking powder
  • two ripe bananas, or around 1 cup mashed
  • 1/2 cup 1% milk
  • 1 teaspoon vanilla
  • 1 stick unsalted butter
  • 1/2 cup normal sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 cup pecan or walnut chips toasted

  • Directions:
    Preheat oven to 350 degrees. Line muffin cups with papers. Toast nuts in oven for 2-5 minutes, or until toasted.

    Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
    In a small bowl, mix mashed bananas, milk, and vanilla.

    Beat butter in a large bowl until creamy. Gradually beat in sugar. Add eggs one at a time, beating well after each addition. Beat banana mizture and flour mixture alternately into butter mixture in a couple of separate additions. Stir in most of toasted nuts and with a scoop, scoop into muffin pan. Top with remaining nuts.

    Bake muffins until tester inserted into a muffin comes out clean, about 30 minutes.

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