Banana Nut Muffins

It’s inevitable when bananas get overripe, someone always pipes up and says, we better make some banana bread. I had some overripe bananas on my counter and I was heading out for a girls weekend at a friend’s cottage. Lucky for me, her favorite baked goods are banana nut muffins. I found this recipe from Graceful Little Honey Bee and jumped on it because it was one bowl baking. The less dishes the better, in my opinion!

These muffins were a labor of love because I’m not a big fan of the smell of bananas. Leaning over a bowl smushing overripe bananas with a fork, smells VERY banana. One of the girls is gluten intolerant so I adapted these to be gluten free with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. This made them moist and dense as opposed to fluffy. To mix things up, I divided the batter in 3 (eyeballed it). I made 1/3 walnut by folding in 1/2 cup chopped walnuts. I made 1/3 chocolate chip by folding in 1/2 cup chocolate chips and I left the last 1/3 plain. This recipe was easy and straightforward and I had all the ingredients in my cupboard. If you’ve got some ripe bananas in the kitchen, get yourself in there and preheat the oven.

If you’ve got some ripe bananas in the kitchen, get yourself in there and preheat the oven.

What I learned:

Since I’ve started baking, many people tell me they think baking is too precise so they don’t even take a whack at it. When I was looking for a banana nut muffin recipe, I saw most recipes were calling for an amount of bananas vs a measurement of bananas. Bananas come in all different sizes, this leads me to believe that we don’t have to be so exact in our baking. I imagine it’s simply, the more bananas the more banana flavor.

What they said:

They went bananas over these banana nut muffins, they loved them.

Banana Nut Muffins

5 from 1 vote

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Servings: 12 muffins

Ingredients Method

Ingredients

  

• 2-3 organic ripe bananas (about 1 1/4 cup) mashed
• 1/3 cup organic unsalted butter melted
• 3/4 cup organic cane sugar
• 1 large organic egg beaten
• 1 teaspoon organic vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 pinch pink himalayan salt
• 1 1/2 cups organic unbleached all-purpose flour
• 1 cup chopped walnuts

Method

 

1. Preheat oven to 350 degrees. Prepare muffin pan with paper liners.
2. Thoroughly mash bananas in a large bowl. Stir in the melted butter. Mix in the sugar, beaten egg and vanilla extract.
3. Mix in baking soda, salt and cinnamon.
4. Add the flour and mix just until combined.
5. Fold in chopped walnuts.
6. Fill muffin cups and bake for 18-20 minutes.

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