Banana Walnut Muffins

Banana Walnut Muffins ... freshly baked!

I've never grown tired of baking muffins.
It is easy and less hassle as compared to baking cupcakes,  sponge cakes etc. In fact muffin was my first bake when I bought a box of muffin premix from supermarket. As I've developed my interest in baking, I read up some cookbooks, bakers blogs, watched video demo by Stephanie of Joy of Baking and baked different varieties of muffins... Chocolate Chips Muffins, Strawberry Banana Muffins, Strawberry & Blueberry Muffins, Mango Muffins etc. Muffins are also my big kids' favourite breakfast.

I baked these Banana Walnut Muffins for breakfast, adapted from Joy of Baking, with slight modifications in blue adjusted to our taste.

Banana Walnut Muffins Recipe (12 regular size) :
115 grams walnuts or pecans (90g)
230 grams all-purpose flour
150 grams granulated white sugar (90g)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, lightly beaten
113 grams unsalted butter, melted and cooled (90g)
3 ripe large bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)
1 teaspoon pure vanilla extract

Instructions:
Preheat oven to 180 degrees C and place the oven rack in the middle of the oven. Line a 12 - 1/2 cup muffin pan with paper liners or butter or spray with a non stick spray.

Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely.

In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts.

In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla.

With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.) Spoon the batter into the prepared muffin tins. Bake about 20 - 25 minutes or until a toothpick inserted in the center comes out clean.

Place on a wire rack to cool for five minutes and then remove muffins from pan. Serve warm or at room temperature.

Baked for breakfast! for myself ... a cup of freshly brew coffee plus 2 muffins before heading to work!