Wednesday, January 5, 2011

Banana Nut Muffins

I made Martha Stewart's banana nut bread a few weeks ago at the urging of a co-worker.  He ate the whole loaf !! He said it was the best he has ever had. He has since asked me to make him banana pudding a billion times.  I'm not sure about the pudding, I will have to check out a few recipes first, so I told him I would make banana nut muffins for him. (I think he is a banana addict, seriously!) I went right over to Martha's website and found a great recipe for the muffins.  I mean, if she makes wonderful banana bread, wouldn't her muffins be just as good?  I was right, they are awesome.  I made them with walnuts, just like I did in the bread.  Taylor has eaten two of them already and requested one for breakfast this morning. Oh how I love that boy, he is a great little taste tester!!

Martha Stewart's Banana Muffins done my way :)
Makes: 12 Muffins ( I got 18 regular sized)

4 (1 1/2 to 2 pounds) ripe bananas, plus 1 for garnish ( I didn't do the garnish)
1 cup packed light-brown sugar
1/2 cup canola oil
1 large egg
1 cup all-purpose flour
1 cup whole-wheat flour ( I did not use wheat, I used all-purpose)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1 tablespoon pure vanilla extract
1/2 cups walnuts (Not in Martha's recipe, I added)


1.Preheat oven to 350 degrees. Line a muffin pan, regular or mini, with paper liners.

2.Peel four bananas, and place them in the bowl of a mixer fitted with the paddle attachment. Beat until mashed, about 1 minute. Add brown sugar, oil, and egg; beat until smooth. Reduce speed to low. Add flours, baking powder, baking soda, and salt; beat until smooth. Add sour cream and vanilla; beat until combined. I added 1/2 cup of walnuts.

3.Fill muffin liners three-quarters full. Slice remaining banana into 1/8-inch-thick rounds; place a slice on each muffin ( I did not do this part) Bake until tester inserted into center comes out clean, about 25 minutes for regular muffins and 20 for mini, rotating pan halfway through (Mine were done in 25). Transfer to wire rack to cool. Store, covered, at room temperature.



Read more at Banana Muffins - Martha Stewart Recipes

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