Ingredients Jump to Instructions ↓

  1. 1 1/4 cups unbleached all-purpose flour

  2. 1 tsp baking soda

  3. 1/2 tsp fine salt

  4. 2 large egg s (at room temperature)

  5. 3/4 tsp vanilla extract

  6. 1/2 cup unsalted butter (at room temperature, plus more for preparing the pan)

  7. 1 cup sugar

  8. 3 very ripe banana s (peeled, and mashed with a fork -- about 1 cup)

  9. 3/4 cup walnut s (toasted and roughly chopped)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees, and spray a muffin pan with non-stick spray (such as Pam). Combine flour, baking soda, nutmeg and salt and sift into a bowl. In a separate bowl, whisk the eggs and vanilla. Cream the butter and sugar until light and fluffy (approximately 2 minutes), then slowly pour the egg mixture into the butter (continue mixing) until fully incorporated. Stir in the bananas – mixture will be lumpy. Slowly stir in the flour mixture, fold in the nuts and transfer the batter to the muffin pan. Bake for 18 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins on a wire rack for at least 10 minutes. Serve warm with butter or at room temperature. Yields 10 muffins.


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