Name: Banana Nut Muffins
Prep time: 45 min
Total time: 45 min
Ingredients: 2 1/2 cups Allpurpose flour (unbleached, Maida); 1/2 tsp Baking soda; 3/4 cup Dark brown sugar; 1/4 tsp Cinnamon (ground, Karugapatta); 2 cups Smashed bananas (about 4 to 6 bananas); 1/2 cup Vegetable oil; 1/2 cup Milk; 2 nos Eggs (large); 1/8 tsp Fine salt; 1/2 tsp Pure vanilla extract; 3/4 cup Walnuts (chopped)

Banana Nut Muffins

By AnneJacob

• May 16, 2004

Banana Nut Muffins

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Prep Time 45

Total Time 45

Cuisine American

Servings people

Ingredients

2 1/2 cups Allpurpose flour unbleached, Maida
1/2 tsp Baking soda
3/4 cup Dark brown sugar
1/4 tsp Cinnamon ground, Karugapatta
2 cups Smashed bananas about 4 to 6 bananas
1/2 cup Vegetable oil
1/2 cup Milk
2 nos Eggs large
1/8 tsp Fine salt
1/2 tsp Pure vanilla extract
3/4 cup Walnuts chopped

Instructions

Preheat the oven to 425 degrees F.
Lightly brush a 12-muffin tin with butter and set aside.
Whisk the flour, baking soda, brown sugar and cinnamon together in a medium bowl and keep it aside.
Whisk the banana, oil, milk, eggs, salt and vanilla in a large measuring cup with a spout or another bowl.
Make a small well in the center of the dry ingredients.
Pour wet ingredients into the center and stir with a wooden spoon, until the dry ingredients are moistened but still lumpy.
:- Do not overmix the batter or your muffins will come out dense.
Gently stir in the nuts.
Divide the batter evenly into the muffin tin.
Put the muffins in the oven and immediately reduce oven temperature to 375 degrees F.
Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking.
:- Insert a toothpick into the center of a muffin to check if it is done. Toothpick should come out clean.
Cool muffins in the pan on a rack for a couple of minutes. Turn the muffins out of the pan and cool on the rack.
:- Serve warm or at room temperature.