Recipe: Banana Nut Muffins
Adapted from a recipe by Strawberry Creek Inn B&B
Makes 15-20 muffins
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup toasted chopped walnuts (or slivered almonds)
- 8 tablespoons (1 stick) unsalted butter, melted and slightly cooled
- 2 large eggs (room temperature)
- 1 teaspoon almond extract
- 1/2 teaspoon Creme de Banana (optional, I didn’t use it)
- 3-4 overripe bananas
- 3/4 cup granulated sugar
Preheat oven to 350 degrees F. Mix together flour, baking soda, salt and toasted nuts. In another bowl combine butter, eggs, almond extract and Creme de Banana (if using). Add banana and sugar and mash with a potato masher til incorporated and fairly smooth. Add wet ingredients to dry ingredients and mix til just combined. Do not overmix.
Grease a standard 12-cup muffin tin. Fill each muffin hole with batter almost to the top. Sprinkle each muffin with a bit of granulated sugar, if desired. (This makes a sweet crunchy coating on top of the muffins.) Bake at 350 degrees F for 25-30 minutes, or until a toothpick inserted into the center of each muffin comes out ALMOST clean. Let cool just a little and remove muffins from tin, carefully turning muffins on their sides to cool, to prevent sogginess on the bottom.
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