Supermoist Banana-Nut Muffins
INGREDIENTS
- Servings: 12
- 1 3/4 cups all-purpose flour (8 oz)
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon table salt
- 3 medium very, very ripe bananas (about 14 ounces/397 grams total, including peels), peeled
- 3/4 cup firmly packed light brown sugar (6 oz)
- 1/3 cup canola or corn oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2/3 cup coarsely chopped walnuts (2.5 oz)
DIRECTIONS
- Position an oven rack on the middle shelf of oven. Preheat oven to 375 degrees F (190 C).
- In a medium bowl, combine the flour, baking powder, baking soda and salt. Whisk until well blended. In a large bowl, combine the bananas, brown sugar, oil, eggs, and vanilla.
- Beat with an electric mixer (stand mixer fitted with the paddle attachment or handheld mixer) on medium speed until well blended with only small bits of banana visible.
- Pour in the dry ingredients and gently stir with a rubber spatula just until blended. If using nuts, add them when the flour is almost blended and stir to incorporate.
- Scoop the batter into the prepared muffin pan, dividing batter evenly. They will be almost full.
- Gently tap the pan on the countertop to settle the batter. Bake until the tops are golden brown and a toothpick or a cake tester inserted in the center of 1 muffin comes out clean, about 18 minutes.
- Transfer the pan to a wire rack to cool for 10 minutes, and then carefully remove the muffins from the pan and set them on the rack to cool. Serve warm or at room temperature.
- Makes 12 muffins
- Variation:
- You may substitute an equal amount of semisweet mini chocolate chips (1/2 cup/3 ounces/85 grams) for the chopped walnuts in this recipe, if desired. The tasty combination of banana and chocolate is wonderful.