Sometimes I struggle with consistency. I get really good ideas, but they fizzle overtime. You might recall my “Muffin Monday” idea… that lasted one post. However, my love for muffins is unchanging! I have a thing for muffins! If they didn’t take so darn long to make in the mornings, I would have them every day! I like them healthy and I love them not. I like them here. I like them there… I like muffins anywhere! :) These muffins in particular where a complete success! I’m glad I came across such a good recipe. I added chocolate chips, because who, in their right mind, wouldn’t? They were just the perfect consistency, and my husband said they were the best muffins he had ever tasted… I can’t help but love that response. :) I doubled the recipe, but I don’t think they lasted more than a day… yes, we have a problem. (One that I don’t intend to fix any time soon. :)
Makes 12 regular sized muffins.
Banana Muffins Recipe (Joyofbaking.com)
- 1 cup (115 grams) walnuts or pecans (Didn’t do the nuts, just for my hubby.)
- 1 3/4 cups (230 grams) all-purpose flour (I made them half whole wheat and half white.)
- 3/4 cup (150 grams) granulated white sugar
- 1 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs, lightly beaten
- 1/2 cup (113 grams) unsalted butter, melted and cooled
- 3 ripe large bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)
- I added about 1/2 cup chocolate chips
- 1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle of the oven. Line a 12 - 1/2 cup muffin pan with paper liners or butter or spray with a non stick spray.
Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely.
In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts.
In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.) Spoon the batter into the prepared muffin tins. Bake about 20 - 25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool for five minutes and then remove muffins from pan. Serve warm or at room temperature.