Dainty Banana Walnut Muffins
These Banana muffins is one of my family's favourite. They are quick and easy to make.
The rule of thumb is just to mix the wet ingredients in one bowl, the dry
ingredients in another bowl. Then combine the two and you are done!
There's no need to use an electric mixer. One very important pointer is do not over mixed.
Just stir until the batter comes together. Otherwise the muffins will be tough.
Ingredients:
1 cup (110g) Walnuts
1 3/4 cups 230g) All- purpose flour
3/4 cup (150g) Granulated white sugar
1 teaspoon Baking powder
1/4 teaspoon Baking soda
1/4 teaspoon Salt
1 teaspoon Ground cinnamon
2 ( large) Eggs, lightly beaten
1/2 cup (113g) Unsalted butter, melted and cooled
3 ripe (large) Mashed well ( about 1 1/2 cup )
1 teaspoon Vanilla extract
Method:
1. First preheat oven to 180 degree C. Place the oven rack in the
middle of the oven. Line a 24 cup muffin tray with paper liners.
2. Place the walnuts on a baking sheet and bake for 8 to 10 minutes
until lightly toasted. Let cool and then chop coarsely.
You can also lightly toast in a non stick pan for a few minutes until
lightly toasted.
3. In a large bowl: combine flour, sugar, baking powder, baking soda,
salt, cinnamon and walnuts until well mixed.
4. In a medium bowl: combine mashed bananas, eggs, melted butter
and vanilla. Mixed well.
5. With a rubber spatula, lightly fold the wet ingredients ( banana
mixtures) into the dry ingredients ( flour mixtures) until just combined
and the batter is thick and chunky.
* Do not over mix the batter. Over mixing the batter will created
tough rubbery bread.
6. Spoon the batter into the muffin tray with a nice-cream scoop.
7. Bake for about 20 minutes or until a toothpick inserted in the centre
comes out clean.
8. Place the muffin tray on a wire rack to cool for 5 minutes. Then
remove muffins from the tray. Can be served warm or room
temperature. Can even be covered and stored ( fridge) for a few days.
The good thing about these muffins is they can be made anytime as
bananas are in abundance throughout the year. However some
preplanning needs to be done as this recipe needs very ripe bananas
which are soft and sweet which sometimes can be hard to find.
Hence if you don't want to wait for several days for the bananas to ripen,
it's best to have some very ripe bananas already frozen in the freezer. All
you need to do is to put these very ripe bananas in a plastic bag either
whole or peel and mash them. Stir in 1 teaspoon lemon juice for each
banana, freeze them in an airtight bag or container. They will keep for
about six months in the freezer.
So there's no need to throw too ripe bananas away anymore!
This recipe can make 12 regular size muffins or 24 small muffins. I made
lots of these for charity too.
Enjoy!
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