Banana Nut Muffins
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| Prep Time | 45 minutes |
| Servings |
people
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Ingredients
- Allpurpose flour(unbleached, Maida) - 2 1/2 cups
- Baking soda - 1/2 tsp
- Dark brown sugar - 3/4 cup
- Cinnamon(ground, Karugapatta) - 1/4 tsp
- Smashed bananas(about 4 to 6 bananas) - 2 cups
- Vegetable oil - 1/2 cup
- Milk - 1/2 cup
- Eggs(large) - 2 nos
- Fine salt - 1/8 tsp
- Pure vanilla extract - 1/2 tsp
- Walnuts(chopped) - 3/4 cup
Ingredients
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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.
- 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.
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