Banana Nut Muffins
This is just another banana muffin recipe. The only difference is I am using the DROMMAR muffin pan and the accompaning super skinny and taller muffin liners from IKEA in this recipe.
- Prep time
- --
- Cook time
- Not listed
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 1/2 cups All purpose flour (or 313g)
- 3/4 cup Sugar (or 165g)
- 1 tablespoon Baking powder
- 56 g Butter
- 1/2 cup Walnuts (or Pecans)
- 2 large Ripe bananas (or 3 small)
- 2 Eggs
- 1/3 cup Milk
- 1 teaspoon Vanilla essence
Instructions
- 1
Preheat oven to 220 degree C. Line a 12 muffin pan with muffin liners. I am using DROMMAR muffin pan and muffin liners from IKEA.
- 2
In a large bowl: mix flour, sugar and baking powder. Using a pastry blender cut in butter until mixture resembles coarse crumbs. Then add walnuts/ pecans. Mix well.
- 3
In a smaller bowl: whisk bananas, milk, eggs and vanilla extract together. Then add this wet mixture to the dry flour mixture. Using a spatula, mix everything until flour is moistened. Do not over mix.
- 4
Using an ice cream scoop, spoon the batter into the muffin cups. Fill the muffin cups to the top.
- 5
Turn down the oven to 200 degree C and place muffin tin in the oven. Bake for 20 minutes or until golden brown.