Bake me some Banana and Walnut Muffins as fast as you can. You roll it, pat it, and mark it with a “Y & M” and you put it in the oven for you and me!
- 2/3 cup chopped walnuts
- ½ cup demerara sugar
- ¼ cup berry sugar
- 125g (1 stick) softened salted butter
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 ml salt
- ½ cup 1% milk – you can use any other milk, no problem (I only stock 1% so that’s what I use)
- 2 cups chopped bananas
- Heat the oven to 400°F. Place muffin cups in all the wells. Makes 12 muffins
- In a bowl with a mixer at high speed (I used a hand mixer), cream together the brown and white sugar with the softened butter until the mixture resembles fluffy frosting, ± 1 minute.
- Mix in the eggs one at a time until fully incorporated, again ± 1 minute each. Add and mix in the vanilla extract.
- In a separate bowl, whisk together the all-purpose and whole wheat flour, baking powder, cinnamon, and salt.
- On low speed, mix a third of the flour mixture into the butter-sugar mixture followed by a third of the milk.
- Continue alternating between the flour and the milk, mixing just until the flour is incorporated. Do not over-mix.
- Add the chopped bananas and nuts, and gently fold them into the batter.
- Divide the batter between the muffin cups, say a 1/3 heaped measuring cup each. The batter should fill the cups and mound slightly on top.
- Place the muffin tin in the oven and bake for 20 to 25 minutes at 400°F.
- The muffins are done when a toothpick inserted in the middle of one of the muffins comes out clean.
- Let the muffins cool enough to handle, then transfer them to a wire rack to finish cooling. Leftover muffins (if you’re that lucky) can be kept in an airtight container at room temperature for 3 to 4 days or frozen for up to 3 months.
Prepared, tried, and tested by Esme Slabs
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