Banana Nut Muffins
Simply the best. Banana nut bread muffins that will make any morning a special day.
Ingredients
- 3 ripe bananas
- ½ cup (125 mL) vegetable oil, plus more for spraying
- ¼ cup (60 mL) milk
- 2 eggs
- ½ tsp (2 mL) vanilla extract
- 1½ cups (375 mL) all-purpose flour or all-purpose gluten-free flour
- 1 cup (250 mL), plus 1 tbsp (15 mL) granulated sugar, divided
- ⅓ cup (75 mL) chopped walnuts
- 1 tsp (5 mL) baking soda
- ½ tsp (2 mL) salt
- ¼ tsp (1 mL) ground cinnamon
Directions
- Preheat the oven to 350°F (180°C). Spray a Muffin Pan with oil.
- Attach the scraping beater to the Deluxe Stand Mixer. Add the bananas, oil, milk, eggs, and vanilla to the bowl and MIX for 2 minutes and 30 seconds.
- When 30 seconds remain on the timer, press START to pause. Add the flour, 1 cup (250 mL) of the sugar, walnuts, baking soda, and salt. Press START to resume mixing.
- Stir together the remaining sugar and cinnamon.
- Divide the batter evenly into the wells of the pan. Sprinkle the cinnamon and sugar mixture on the top.
- Bake for 23–25 minutes, or until a toothpick inserted into the center comes out clean. Cool for at least 10 minutes before removing from the pan.
Yield:
- 12 servings
Cook's Tips:
· If you have lightly ripened bananas, you can freeze them overnight then thaw them. This softens them and makes the batter easier to mix.
· If you don’t like walnuts, you can omit them or swap for pecans, chopped peanuts, or cashews.