Kris a.k.a. Rollercoaster Mommy, this is for you :neutral:
Fall is definitely here and the weather has been surprisingly chilly specially in the mornings. Last Monday, instead of turning on the heater, I turned on the oven instead. And besides, I still had about 3 sliced bananas in the fridge waiting to see the light of day…more like the heat of the oven. This time, I made Banana Walnut Muffins and the recipe, which I am publishing in full, is courtesy of my blogger friend Kris.
Original recipe yield: 12 muffins, or 24 mini muffins
PREP TIME 10 Min
COOK TIME 25 Min
READY IN 35 Min
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas, mashed
3/4 cup white sugar
1/4 cup milk
1 egg, beaten
1/3 cup butter, melted
Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
Combine bananas, sugar, milk, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.
The only addition I made to the recipe as an added treat was the cup of walnuts. The muffins came out moist. :mrgreen:
I didn’t realize that there are so many variations in making banan bread/cake/muffins. The first banana bread I made had no milk in the recipe. Yesterday, I was at it again and made Banana Walnut Choco Chip Bread to give as a gift to the hosts of the birthday party we attended. I would spare you from any more pics of yesterday’s banana bread as I’m afraid you’re all in a state of “uyam” already. :lol:
Your banana recipe’s next, Meeya! :wink: