I will have fresh muffins baking every morning, especially these banana walnut nut muffins! How about you?
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 (depending on taste, you can add a bit more)
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 – NOT mashed!
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 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.
The muffins are done with the tops looked 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
Transfer to a wire rack to finish cooling.
If you’re so lucky to have any leftover muffins, you can keep it in an airtight container for up to 3 or 4 days. You can ever freeze it for up to 3 months.
Prepared, tried and tested by: A combination of various recipes by Esme Slabs
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