Let me just say its so nice to be back - cooking, eating and of-course blogging! After many months of craziness I am basking in happiness at getting back my weekends, all the lost sleep and the desire to spend hours and hours planning and cooking something not-everyday. I know I have missed all the action in the past few months, but I definitely plan to get back in the saddle as soon as possible. Thanks to all of you blogger-buddies who left messages and encouraged me to continue to keep posting; you guys are the best :)
Today is a holiday in US and for a lazy brunch I made these banana nut muffins. These muffins are very similar to the banana bread recipe I had posted earlier. They are toasted and crunchy on the outside while still very moist inside. The original recipe called for 1/3C butter and 3/4C sugar; I reduced butter to 2Tbsp and sugar to 1/2C because I like my muffins very lightly sweetened, but you can increase to 3/4C if you like it better that way. As always I love anything baked with banana and walnuts so if you are anything like me, I am sure you will absolutely LOVE these muffins.
Recipe:
Banana nut muffins
makes 9 large muffins
Source: adapted from this
Source: adapted from this
Ingredients:
3 large ripe bananas
2.5Tbsp butter
1/2C sugar (note below)
1 egg
1.5C all-purpose flour
1C chopped walnut pieces
2tsp vanilla extract
1.5tsp baking soda
pinch of salt
dash of nutmeg (optional)
Recipe:
- Pre-heat oven to 350F
- Smash the bananas using a potato masher, meanwhile melt the butter (45sec in microwave)
- Add melted butter to the smashed bananas and mix well.
- Add sugar, egg, vanilla extract and mix thoroughly.
- In a separate bowl, mix dry ingredients - AP flour, walnut pieces, salt, nutmeg and baking soda.
- Add dry ingredients to wet ingredients and mix slightly to make sure every bit is thoroughly coated.
- Line a muffin pan with muffin wrappers (available at any supermarkets)
- Pour a couple of spoonful of batter into each of the muffin slots until the slot is full.
- Bake for 30mins or until a toothpick inserted at the center of a muffin comes out clean. Remove from the oven and let cool on a rack.
Note: The original recipe called for 3/4C sugar. At 1/2C the muffins are lightly sweetened which is how I like them.

