Banana Muffins: 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
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.
regular sized muffins.
Banana Muffins Recipe:
1 cup (115
grams) walnuts or pecans
1 3/4 cups (230 grams) all-purpose
3/4 cup (150
grams) granulated white sugar
1 teaspoons baking powder
1 teaspoon ground
eggs, lightly beaten
(113 grams) unsalted butter,
melted and cooled
large bananas (approximately 1 pound or 454 grams), mashed well (about
1 teaspoon pure vanilla extract