Dainty Banana Walnut Muffins
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- 1 cup Walnuts, , 110g
- 1 ¾ cups All- purpose flour, , 230g
- ¾ cup Granulated white sugar, , 150g
- 1 teaspoon Baking powder
- ¼ teaspoon Baking soda
- ¼ teaspoon Salt
- 1 teaspoon Ground cinnamon
- 2 Eggs, lightly beaten, large
- ½ cup Unsalted butter, melted and cooled, 113g
- 3 cup Bananas, 1 1/2 large ripe bananas, mashed well
- 1 teaspoon Vanilla extract
- First preheat oven to 180 degree C. Place the oven rack in the middle of the oven. Line a 24 cup muffin tray with paper liners.
- Place the walnuts on a baking sheet and bake for 8 to 10 minutes until lightly toasted. Let cool and then chop coarsely. You can also lightly toast in a non stick pan for a few minutes until lightly toasted.
- In a large bowl: combine flour, sugar, baking powder, baking soda, salt, cinnamon and walnuts until well mixed.
- In a medium bowl: combine mashed bananas, eggs, melted butter and vanilla. Mixed well.
- With a rubber spatula, lightly fold the wet ingredients ( banana mixtures) into the dry ingredients ( flour mixtures) until just combined and the batter is thick and chunky. Do not over mix the batter. Over mixing the batter will create tough rubbery bread.
- Spoon the batter into the muffin tray with an ice-cream scoop.
- Bake for about 20 minutes or until a toothpick inserted in the centre comes out clean.
- Place the muffin tray on a wire rack to cool for 5 minutes. Then remove muffins from the tray. Can be served warm or room temperature. Can even be covered and stored ( fridge ) for a few days.