Just like banana bread, these tender, moist morsels are so appealing! I know you’ll like them!
Makes 10 Large or 12 Medium Size Muffins
1 ½ cups unbleached flour, (or substitute 1/2 cup wholewheat flour for the unbleached)
¾ cup sugar
¾ cup chopped walnuts or pecans
1 ½ tsp. baking soda
¼ tsp. salt
1 ¼ cups mashed very ripe bananas, approx. 3 large bananas
½ cup unsalted butter, melted
1 large egg
2 ½ Tbsp. milk (not low-fat)
Preheat the oven to 350 F.
Grease twelve ½ cup muffin cups, or line with muffin liners (my preference, much easier to clean up).
Whisk together the flour, sugar, nuts, baking soda & salt in a large bowl. Combine bananas, butter, egg and milk in a medium bowl. Add the banana mixture to the dry ingredients, folding together until just combined. Divide the batter among the prepared muffin cups (I find using an ice cream scoop is a great tool for this). Place in the oven and bake until a tester inserted into the centre of a muffin in the middle of the pan comes out clean, about 30 minutes for large muffins and 25 minutes for medium muffins. Transfer the muffins to a baking rack to cool. Serve warm or at room temperature.
These muffins are fabulous…..easy and quick, always delicious and, so far, no fail. I have added these to my B&B muffin menu! Thank you, Phyllis.
Prego Nancy! I am so glad that you liked them! I think they are terrific too and have made them for years!