I tried my hand at Chunky Banana Walnut Muffins with lots of walnuts, chopped bananas, and some cinnamon. It’s divine
- 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 worry if there is still some flour on the sides of the bowl. Do not over-mix.
- Scrape the sides of the bowl with a spatula and stir gently to incorporate the last of the flour.
- Add the chopped bananas and nuts, and gently fold them into the batter.
- Divide the batter between the muffin cups, ± a 1/3 heaped measuring cup each.
- The batter should fill the cups and mound slightly on top.
- If you have a bit of batter left at the end, scrape it together and divide that again and add to the top of each well to use all the batter.
- Place the muffin tin in the oven and bake for 20 to 25 minutes, rotating the pan once in the middle of baking.
- The muffins are done with the tops looking cracked and toasted, and 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 can be kept in an airtight container at room temperature for 3 to 4 days or frozen for up to 3 months.
- You can also reheat frozen muffins in an oven or toaster oven at 300° or nuke for a few minutes in the microwave.
A combination of various recipes by Esme Slabbert’s kitchen