Banana nut muffins

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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

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:
  1. Pre-heat oven to 350F
  2. Smash the bananas using a potato masher, meanwhile melt the butter (45sec in microwave)
  3. Add melted butter to the smashed bananas and mix well.
  4. Add sugar, egg, vanilla extract and mix thoroughly.
  5. In a separate bowl, mix dry ingredients - AP flour, walnut pieces, salt, nutmeg and baking soda.
  6. Add dry ingredients to wet ingredients and mix slightly to make sure every bit is thoroughly coated.
  7. Line a muffin pan with muffin wrappers (available at any supermarkets)
  8. Pour a couple of spoonful of batter into each of the muffin slots until the slot is full.
  9. 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.