Banana Bread
Banana Nut Muffins
These muffins pack all the flavor of banana bread into individual, portable portions.
Ingredients:
- 1 ½ cups (5 ounces) walnuts, divided
- 2 cups all-purpose flour
- 2 ¼ teaspoons baking powder
- 1 teaspoon coarse salt
- ¼ teaspoon ground cinnamon
- 3 extra ripe bananas, mashed (1 cup)
- ¾ cup light brown sugar
- 1 stick unsalted butter, melted
- 1 large egg
- ¼ cup milk
- fine sanding sugar, for sprinkling (optional)
Directions:
- Preheat oven to 350°F. Line a standard 12-cup muffin tin with baking cups. Spread walnuts on a baking sheet and bake until fragrant, about 12 minutes. Cool 15 minutes then coarsely chop.
- In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. In a separate bowl, whisk together banana, sugar, eggs, butter, and milk. Stir wet ingredients into dry ingredients then stir in 1 cup walnuts.
- Divide batter evenly between prepared cups using a 2-ounce scoop. Sprinkle with remaining 1/2 cup nuts and sanding sugar if desired.
- Bake until tops spring back when lightly touched, 20-25 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.