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.

Update: This is a repost. I am not sure what I tinkered with but the old entry for this recipe was not displaying properly and to save me the aggravation of trying to figure it out, I just copied and pasted the contents on a new post. My apologies.

Makes 12 Muffins

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

 

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.

 

Fruit Suprises in The CookMobile Archive:

Lychee and Buko Sorbet (Lychee and Young Coconut)

 

Caramelized Banana with Honey, Mascarpone and Mint

Cooked up by Lalaine · Recipe File Under From the Oven, Fruit Suprises