Banana Nut Muffins

The weather Gods have been quite unpredictable recently. It seems we can not quite decide whether to take that leap forward into chilly fall evenings or lapse into those gorgeous bright sunny summer days. I do not mind either. Rainy days like this week is just another excuse to spend hours cuddling with my little doll while the kitchen fills up with a wonderful heartfelt aromas that only bakers can rejoice :)

I was home early today and spent most of my early evening reading a book I have been planning to finish for a long time (Sister of My Heart - good read, not exceptional but very catchy). The weather was getting cloudier by the hour but once in a while sun would shine through the tiny pockets between the clouds basking the surrounding yellow hills with a warm glow. It was so tempting to just give up the book and take a nap for a while or just stare outside mindlessly. I lost count of how many times I refilled my coffee cup after two. Just as I was finishing up the last of the pages, a thought crossed wouldn't it be nice to have some snack baking right now to enjoy after the book? Telling you, its the weather making you crave all sorts of things. I figured a good old batch of banana nut muffins would be just perfect for the day!

I have posted this recipe before here but with some slight modifications

Banana nut muffins
makes 9 large muffins
Source: adapted from this

3 large ripe bananas
4Tbsp butter
1/2C sugar (note below)
1 egg
1.5C all-purpose flour
1/2C chopped walnut pieces
handful of dried cranberries
2tsp vanilla extract
1.5tsp baking soda
pinch of salt
dash of nutmeg (optional)
1Tbsp quick cooking oats for dusting on top  (optional)

  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. Sprinkle with some oat flakes.
  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.


Priya Suresh said…
Prefectly baked irresistible muffins,fantastic.