Banana Nut Muffin
These muffins are a refreshing alternative to store-bought cookies and are a cost-friendly snack item for the kids’ pack lunches or for take-alongs to family picnics. For an interesting variation, I made use of the versatility of the recipe by substituting, on half of the muffin batter, my leftover blueberries and blackberries in place of the mashed banana. Before I popped
this blueberry-blackberry batch into the oven to bake, I sprinkled on top the cinnamon-streusel topping I used for my berry crumble.
Makes 12 Muffins
Ingredients
2 cups all-purpose flour
1/4 cup sugar
1 tbsp baking powder
1 tsp salt
1 cup milk
1 egg, beaten
1/3 cup vegetable oil
3/4 cup banana, mashed
1/2 cup walnuts, chopped
Procedure
Preheat oven to 400 F. Grease a 12-cup muffin pan.
Sift flour, salt, sugar and baking powder into a medium bowl. Form a well in center of sifted dry ingredients.
In a small bowl, mix milk, egg, oil, banana and walnuts. Pour mixture into well. Mix batter until just moistened; do not overmix. Spoon batter into prepared muffin cups.
Bake until toothpick inserted comes out clean or until muffins are golden brown, about 15 minutes.
TIPS:
1) Raisins and cranberries are also good substitutions for mashed banana.
2) Grease only the bottom and halfway up the sides of each muffin cup to ensure round muffin tops.
Recipes From the Oven in The CookMobile Archive:
Spinach, Roma and Ricotta Pizza
More Good Food!
I am on way to cook a batch right now…I just love that this sweet stuff has at least some fruits..