Banana Nut Muffins Recipe
Put those over-the-edge bananas to good use! You’ll need about three bananas for this recipe. Yummm!
Ingredients
| 1 1/2 | cups | sugar |
| 3 | cups | flour |
| 5 | tablespoons | baking powder |
| 1 | teaspoon | baking soda |
| 1/2 | teaspoon | salt |
| 2 | teaspoons | ground cinnamon |
| 1/2 | teaspoon | ground nutmeg |
| 1/2 | teaspoon | ground cloves |
| 2 | eggs | |
| 1 | cup | buttermilk |
| 2 | teaspoons | vanilla |
| 8 | tablespoons | butter, melted and cooled |
| 1 | cup | mashed ripe banana |
| 1 | cup | chopeed ripe banana |
| 1 | cup | toasted walnuts, chopped |
Directions
Preheat oven to 375°
Fill 14 standard muffin tins with paper liners.
- Place the sugar in a spacious mixing bowl.
- Sift in the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Whisk to combine.
- In a separate bowl, whisk together the eggs, buttermilk, vanilla, and melted butter.
- Add the mashed and chopped bananas to the egg mixture.
- Stir the egg mixture in to the dry ingredients and mix until just combined – do not overbeat.
- Add the chopped nuts and mix lightly.
- Divide the batter evenly among the prepared muffin cups. The cups will be quite full.
- Bake for 25–30 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
Preparation Time:
40–45 minutes.
