During the week, I am a happy camper to have my usual bowl of cereal with whatever fruit is on hand (usually bananas, strawberries or blueberries) along with my large cup of coffee for breakfast. I probably could eat that every morning. Dustin, on the other hand, has a self-imposed expiration date for how long he can eat a particular type of breakfast. He will have his protein shake phase, his McDonalds phase, his cereal phase, his banana phase, his “I’m too good for breakfast” phase and so on.
This makes buying milk, cereal and fruit a regular battle each week as I am never sure if he will want what he wanted the week before…but that’s another story.
Enter: the banana nut muffin. A wonderful use of extra bananas that never were eaten because, yes…you guessed it: Dustin stopped eating his cereal and bananas last week. These little guys are also great for breakfast (he happily took two to work this morning).
This is a pretty simple recipe, but the muffins came out perfect: soft and dense, filled with banana flavor and nutty goodness. I sprinkled some crushed walnut bits on top of a few of them before baking and that added a nice little touch as well. This recipe is quite easy to make—you don’t need a mixer or to dirty many dishes either.
Banana Nut Muffins
Makes 18 regular muffins
4 ripe bananas, smashed
1/3 cup melted butter
¾ cup sugar
1 egg, beaten
1 tsp. vanilla extract
1 tsp. baking soda
Pinch of salt
1 ½ cups flour
1 cup chopped walnuts
Preheat oven to 350 degrees.
In a large mixing bowl, mix the butter into the mashed bananas with a wooden spoon. Mix in the sugar, egg and vanilla. Add the baking soda and salt. Add the flour and mix until just incorporated. Fold in the chopped walnuts.
Pour mixture into prepared muffin pan lined with cupcake liners. Bake 25-30 minutes until golden brown or once a toothpick inserted into the center of the muffin comes out clean. Allow to cool on a rack.
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