These banana nut muffins are yummy in my tummy.
So perfect for a breakfast treat for a crowd!
The recipe comes from the lovely Jennifer Segal of Once Upon a Chef, who is known for her family-friendly food and elegant adult fare.
Trust me that these muffins will be popular with the kids, teenagers, and adults alike.
Enjoy!
xoxo,
peaches & cake
Banana Honey-Walnut Muffins
Very slightly adapted from Once Upon a Chef
Originally adapted from Food and Wine
Makes 12 muffins
1 cupΒ chopped walnuts
β…“ cup plus 1 tablespoon honey
Β½ teaspoon cinnamon
1Β½ cups all-purpose flour (or 1 cup all-purpose flour + Β½ cup whole-wheat flour)
1Β½ teaspoons baking powder
Β½ teaspoon salt
1 stick unsalted butter, at room temperature
β…” cup granulated sugar
2 large eggs
Β½ cup mashed bananas (you’ll needΒ 1 large very ripe banana or 1 Β½ small bananas)
1 teaspoon pure vanilla extract
β…“ cup whole or low-fatΒ milkΒ
1. Preheat the oven to 350Β°. Spray a paper towel with non-stick cooking spray, then wipe along to top of a 12-cup muffin tin with non-stick cooking spray (it is necessary to do both so that muffin tops don’t stick to pan), then line with paper liners.
2. In a small bowl, use a pair of tongs to toss the nuts with the 1 tablespoon of honey and cinnamon until nuts are evenly coated (will be very sticky).
3. In a medium bowl, combine the flour with the baking powder and salt and blend well. Set aside.
4. In a large bowl, using a stand or hand mixer, beat the butter with the sugar and the remaining 1/3 cup of honey until fluffy. Scrape down sides of bowl with rubber spatula if necessary. At medium speed, add the eggs one at a time and beat until fully incorporated between additions. Beat in the banana and vanilla until blended. (It will look grainy.) At low speed, beat in the dry ingredients in 2 batches, alternating with the milk.
5. Spoon the batter evenly amongst the prepared muffin tin with an ice cream scooper. Rinse and clean the ice cream scooper and use it again to distribute the nut topping. Bake the muffins until the tops are golden and a toothpick inserted in the center comes out clean, 30-35 minutes. Let the muffins cool in the pan for 10 minutes, then turn them out onto a rack and let cool for at least 15 minutes before serving.
