I decided to search the web for the BEST banana nut muffins and came up with Tyler Florence and his "Ultimate recipe" It looked perfect and didn't have any extras like sour cream (which was not in my half empty fridge) and from the reviews, I could even cut down the amount of butter from 1 1/2 sticks to 1 stick! Hurrah! I also had the cup of brown sugar, which is a change from other recipes I have tried before. He also mashes half of the bananas roughly, so we get to see chunks of the fruit inside. I also substituted the pecans from his original recipe to walnuts. This recipe definitely looked promising. As you can see from the photos, they were a great success and made 15 good sized muffins. Thank you Tyler!
The Ultimate Banana Nut Muffin
2 cups all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
4 overripe bananas
1 cup brown sugar
1 stick butter, melted and cooled
2 eggs
1 teaspoon vanilla extract
1/2 cup chopped walnuts
Directions:
- Preheat oven to 375 degrees F and grease 2 muffin tins with non-stick spray.
- In a large bowl, sift the flour, baking soda, cinnamon and salt; set aside.
- Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture.
- With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice.
- Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula.
- Use ice cream scoop or spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.
- Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.
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