Banana Nut Muffins
Adapted from Joy of Cooking [1] by Irma Rombauer and Marion Rombauer Becker
Notes
For something a bit more decadent, fold 1/2 cup chocolate chips into the batter.
Ingredients
- 1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
2/3 cup granulated sugar
6 tablespoons (3/4 stick) unsalted butter, at room temperature
2 large eggs, at room temperature
1-1 1/4 cups mashed ripe banana (from 2-3 bananas)
1/2 cup toasted chopped nuts, such as walnuts or pecans
Directions
- Preheat the oven to 375ºF. Line 11 wells of a muffin tin with cupcake liners or grease the tins.
- Whisk together the flour, baking powder, and salt in a small mixing bowl.
- Cream together the sugar and butter until fluffy. Add the eggs, one at a time, beating until completely incorporated. Add the banana puree; the batter will likely look broken after this step, don't fret. Add the flour in dry ingredients in two additions, mixing until no streaks of flour appear. Gently fold in the nuts.
- Divide the batter between the prepped muffin tin wells; each well should be about 3/4 full.
- Bake until golden brown and the tops of the muffins spring back, 15-18 minutes.
Information
- Category
- Breakfast/Brunch
- Cuisine
- North American
- Yield
- 11 muffins