My mother loves carrot cakes, and my aunt too. During our get together, I am always assigned to bring a carrot cake which resulted to a pack of leftover walnuts in our cupboard. Each day, I see the walnuts and I tell myself not to worry as one day I may have to make a carrot cake again.
And that time had come, but not in a form of a carrot cake but muffins. One weekend I was ready to bake. I checked our refrigerator and found out that we had no milk but we had 5 pieces of bananas. So I said, OK, I'll just make muffins. And so I made twelve, twelve very delicious banana muffins with nuts.
I was supposed to bring 4 pieces of these to work and give them to John Lee, but I kept on forgetting. In the end, I just ate them after three days for breakfast. And you know what, they're still moist and soft. Try them too, you can be done in less than hour. I promise! And you can have them for breakfast too. Just like I did.
RECIPE
Banana-Walnut Muffins
Ingredients
5 pcs very ripe bananas, mashed
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 tsp vanilla
1 tsp baking soda
1/8 tsp salt
1 1/2 cups all purpose flour
1 cup chopped walnuts
Instructions
- Preheat oven to 175 deg Celsius.
- In the bowl of your mixer, combine the melted butter and mashed bananas. Mix in the sugar, vanilla and egg. Add the baking soda and salt and mix until combined. Add the flour and mix just until combined. Fold in the walnuts. The less you stir the batter at this point, the fluffier the muffins would be once baked.
- Prepare 12 muffin tins with cupcake liners. Pour the batter into each of the tins. Bake for 20-25 minutes or until a toothpick inserted comes out clean. Remove from the tins and allow to cool in a cooling rack. Enjoy!
Recipe adapted from: A Sweet Pea Chef
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