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Dainty Banana Walnut Muffins

by Angie Liew
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These Banana muffins is one of my family’s favourite.  They are quick and easy to make. The rule of thumb is just to mix the wet ingredients in one bowl, the dry ingredients in another bowl. Then combine the two and you are done!  There’s no need to use an electric mixer. One very important pointer is do not overmix. Just stir until the batter comes together. Otherwise the muffins will be tough.

 

 

Dainty Banana Walnut Muffins

Recipe by Huang Kitchen, Angie Liew
These Banana muffins is one of my family’s favourite. They are quick and easy to make. The rule of thumb is just to mix the wet ingredients in one bowl, the dry ingredients in another bowl. Then combine the two and you are done! There’s no need to use an electric mixer. One very important pointer is do not over mix. Just stir until the batter comes together. Otherwise the muffins will be tough.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins

Tap or Hover to Adjust Servings

Servings: 12 standard-sized muffins or 24 small-sized muffins

Ingredients
 

  • 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

    Instructions
     

    • 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.

Enjoy!

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Course: Desserts
Cuisine: Baking
To bake banana walnut muffins:
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First preheat oven to 180 degree C (350 degree F). Place the oven rack in the middle of the oven.

 

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Line a 24 cup muffin pan with paper liners.

 

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Lightly toast walnut in oven or non stick pan for 8 to 10 minutes. Let cool and then chopped coarsely.

 

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 Prepare the DRY ingredients needed to make the muffins.

 

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 In a large bowl combine the
DRY ingredients (flour mixture) together and mix well.

 

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 Prepare the WET ingredients needed to make the muffins.

 

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 Then in a medium size bowl, lightly beat the eggs.

 

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 Then add in the mashed bananas. Mix well using a whisk.

 

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 Add the cooled melted butter.

 

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 Mix well to make sure all the WET ingredients (banana mixture) are combined.

 

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 Using a rubber spatula, lightly fold the WET ingredients (banana mixture)  into the DRY ingredients (flour mixture).

 

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 Mix until JUST combined and the batter is thick and chunky. DO NOT OVERMIX.

 

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 Spoon the batter into the muffin cups using an ice-cream scoop.

 

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 Spoon the batter into the muffin cups until 3/4 full.

 

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 Bake the muffins in the preheated oven for 18 to 20 minutes or until a toothpick inserted in the centre of the oven comes out clean.

 

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 Place the baked muffins in the muffin tray on a wire rack to cool for 5 minutes.

 

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 Then remove muffins from the muffin tray to cool completely on wire rack.

 

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 And you’re done! These banana walnut muffins are best eaten warm. Can also be stored in refrigerator for a few days.

 

IMG_3878 This recipe can make 12 regular size muffins or 24 small muffins. I made
lots of these for charity too.

 

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The good thing about these banana walnut muffins is they can be made anytime as bananas are in abundance throughout the year.  However some preplanning needs to be done as this recipe needs very ripe bananas which are soft and sweet which sometimes can be hard to find.

 

 Hence if you don’t want to wait for several days for the bananas to ripen, it’s best to have some very ripe bananas already frozen in the freezer. All you need to do is to put these very ripe bananas in a plastic bag either whole or peel and mash them.  Stir in 1 teaspoon lemon juice for each banana, freeze them in an airtight bag or container.  They will keep for about six months in the freezer.
So there’s no need to throw too ripe bananas away anymore!

 

Enjoy!

 

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