Another great snack to have around in the house and easy to put in your child’s snack box is muffins.
“What am I going to do with all these overripe bananas?” Is the thought that comes to my mind when I have too many laying on the counter. In our home we don’t like to spoil food, so in this case, when the bananas start to become mushy and brown, these is when bananas are at their best to use for baking, they are so much sweeter, we bake banana muffins or banana bread.
I hope you enjoy these muffins as much as we do!
Banana walnut muffins | makes 8
- 1cup walnuts, chopped
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 ½ cups mashed banana
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup sour milk
- 1 tbsp firmly packed light brown sugar or molasses
- 1 tsp vanilla extract
- Step 1 Preheat oven to 350F. Line 8 large muffin cups with parchment liners, or coat well with cooking spray.
- Step 2 In a small measurement bowl, prepare the sour milk: 1 tsp lemon juice or vinegar with enough milk to make 1/4 cup total liquid, let it stand for 5 minutes.
- Step 3 In a bowl of a stand mixer, with a spatula stir together flour, sugar, baking soda, salt, and cinnamon. Make a well in the centre of mixture.
- Step 4 In a medium bowl, whisk together mashed banana, eggs, oil, sour milk, brown sugar and vanilla.
- Step 5 Add to dry ingredients, whisking at medium speed until just moistened. Fold in walnuts.
- Step 6 Spoon banana batter into prepared muffin cups.
- Step 7 Bake until a wooden pick inserted in centre comes out clean, 25 to 30 minutes.
- Step 8 Let cool in pans for 5 minutes. Serve warm or at room temperature.
DID YOU MAKE THIS RECIPE?
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