There’s nothing better than waking up on a Sunday morning and filling the house with the delicious smell of banana nut muffins! You’re sure to wake up some late snoozers when you whip up some of these puppies. Not only are these super simple to make, but they only take a few minutes to cook. I love making these when the weather starts to get chilly outside because I can use the oven to warm up the kitchen.
So let’s talk about the combination of the bananas with the walnuts, scrummm-deee-liocious! I tuck bananas that are going ripe into the freezer just so I can use them for mornings like this. That’s right, just stick your bananas that are turning black into the freezer, no bag needed (the skin protects the banana goodness inside), and then just take them out, set a few in a pyrex dish and pop them in the toaster oven or microwave. You don’t need to melt the banana, just warm it up a bit and then simply cut off an end and the skin will peel away leaving the banana inside to be mashed up for this recipe!
8 Tablespoons (4 oz.) softened margarine or butter
1 cup sugar’
1 cup mashed ripened bananas (about 3 bananas)
1 tsp nutmeg
1 tsp vanilla
1 tsp baking soda dissolved in 1 tablespoon cold water
1/2 tsp salt
1 1/2 cup flour
1/2 cup chopped walnuts
Spray liners with non-stick spray and insert in muffin tray. With a beater, cream the softened butter with the sugar. Add one egg and beat until mixed. Add the banana, nutmeg, vanilla, baking soda in water, and salt and beat until mixed. Mix in the flour until just barely mixed, texture should become thick and sticky. Mix in the walnuts for just a few seconds. Bake at 400 degrees for 12-15 minutes until they turn golden brown. Check the muffins early with a toothpick or knife inserted in center and only cook for a minute longer if needed (these brown quickly).
Makes 12 Muffins, Don’t fight over these!