Banana Muffins

Banana Muffins

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • cups flour

  • ½

    tsp baking soda

  • ¾

    cup dark brown sugar

  • ¼

    teaspoon ground cinnamon

  • 2

    cups mashed bananas

  • ½

    cup vegetable oil

  • ½

    cup milk

  • 2

    large eggs

  • tsp salt

  • ½

    tsp vanilla extract

  • ¾

    cups chopped walnuts

Directions

Preheat oven to 425 degrees. Lightly brush muffin tin with butter and set aside (recipe calls for 12 muffin tin - probably cupcake size. I used a muffin tin only yields 6). If using muffin tin, cooking time is slightly longer). Whisk the flour, baking soda, brown sugar and cinnamon together and set aside. Whisk the banana, oil, milk, eggs, salt and vanilla in a large bowl. Make a small well in the center of the dry ingredients. Pour wet ingredients into the center. Stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not overmix the batter or the muffins will be dense. Gently stir in nuts. Divide the batter evenly into the muffin tin. Put the muffins in the oven and immediately reduce the tenperature to 375 degrees. Bake until golden brown, apprx 25 minutes. Rotate the pan halfway through the baking process. Insert toothpick to check if done. Toothpick should come out clean. Cool muffins in the pan on a rack for a few minutes. Turn the muffins out of the pan and cool on rack. Serve warm or at room temperature.


Nutrition

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