I think I’m in a vast minority when I say that I love my bananas unripened. I love them with a little touch of green on the skin and practically no “mush” when I bite into it. Once the banana has ripened and gotten mushy, it’s time to make banana bread…or in this case, banana nut muffins!
This is a delicious recipe that makes a little over a dozen muffins. You can use walnuts or pecans here, or be adventurous with some mini chocolate chips!
- 2 1/2 cups all purpose flour
- 3/4 cup sugar
- 1 tbsp baking powder
- 4 tbsp butter
- 1/2 cup chopped walnuts
- 3 small, ripe bananas
- 2 eggs
- 1/3 cup milk
- 1 tsp vanilla
- Preheat oven to 425 degrees F. Butter a 12 muffin baking pan or line it with muffin liners.
- In a large bowl, mix flour, sugar, and baking powder. Using a pastry blender cut in butter until mixture resembles coarse crumbs. Add the walnuts and stir.
- In a mixer bowl, add the bananas, milk, eggs and vanilla and mix for a few seconds. Add the banana mixture to the flour mixture and using a spatula mix everything until flour is moistened, but don’t worry the batter will be lumpy.
- Spoon the muffin batter equally into the muffin cups. Top with cinnamon and extra walnuts, if desired.
- Turn down the oven to 400 F degrees and place the muffins in the oven. Bake them for about 25 to 30 minutes, or until golden brown.
Thanks to JoCooks.com for this delicious recipe!
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Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips.