Banana Nut Muffins
Here's how to bake banana nut bread in quick and easy individual portions. Stash some in the freezer so you always have breakfasts and snacks ready to go.
- Total Time:
- Yield: Makes 12
Photography: Mike Krautter
- 1 1/2 cups (5 ounces) walnuts, divided
- 2 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1 teaspoon coarse salt
- 1/4 teaspoon ground cinnamon
- 3 extra ripe bananas, mashed (1 cup)
- 3/4 cup light brown sugar
- 1 stick unsalted butter, melted
- 1 large egg
- 1/4 cup milk
- Fine sanding sugar, for sprinkling (optional)
Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. Spread walnuts on a baking sheet and bake until fragrant, about 12 minutes. Cool 15 minutes then coarsely chop. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. In a separate bowl, whisk together banana, sugar, eggs, butter, and milk. Stir wet ingredients into dry ingredients then stir in 1 cup walnuts.
Divide batter evenly between prepared cups using a 2-ounce scoop. Sprinkle with remaining 1/2 cup nuts and sanding sugar if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.