I have always loved muffins. There’s something about the way they smell, the way they taste, and the way they can brighten up even the dullest of mornings that makes them a truly special treat. But of all the muffins in all the world, I have to say that the humble Banana Nut Muffin holds a special place in my heart. It’s an old-fashioned recipe that has been passed down through generations and one that brings a sense of comfort and nostalgia with every bite. The combination of ripe bananas and crunchy walnuts enveloped in a moist, fluffy muffin is a delight to the senses. It’s a recipe that is simple yet sophisticated, ordinary yet extraordinary. It’s a recipe that I believe everyone should try at least once in their life. Not only are these muffins delicious, but they are also packed with nutrients from whole-wheat flour, walnuts, and bananas. Plus, the recipe is incredibly easy to follow, making it perfect for both novice and experienced bakers. So, let’s get started, and I’ll show you how to make these delightful Banana Nut Muffins from scratch.
Ingredients
- 1 1/2 c. whole-wheat flour
- 1 c. chopped walnuts
- 1/2 c. toasted wheat germ
- 1/2 c. brown sugar
- 1 Tbsp. baking powder
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1/4 tsp. ground nutmeg
- 2 ripe bananas, mashed
- 3/4 c. milk
- 5 Tbsp. melted butter
- 1 egg
- cinnamon sugar (optional)
Baking Instructions
- Preheat oven to 400°.
- Fit 12 muffin cups with paper liners. Coat each with cooking spray.
- Mix flour, walnuts, wheat germ, brown sugar, baking powder, cinnamon, salt and nutmeg in large bowl.
- Stir in bananas, milk, butter and egg.
- Mix just until blended.
- Using an ice cream scoop, fill muffin cups evenly with batter.
- Sprinkle with cinnamon sugar, if desired.
- Bake muffins until a skewer inserted into centers comes out clean, 20 to 22 minutes.
- Cool 1 minute, then remove from the muffin pan and cool on a wire rack. Makes 1 dozen muffins.
Calorie: 200
Total cooking time: 30 minutes
Difficulty level: Easy
Why I Decided to Make Banana Nut Muffins
So there I was – standing in the middle of my kitchen, staring at a bunch of overripe bananas. I had bought them with the intention of eating healthy, but my sweet tooth had other plans. As I pondered over what to do with them, a light bulb moment hit me – Banana Nut Muffins!
The Gathering of the Ingredients
I quickly scavenged through my pantry and found all the ingredients I needed: 1 1/2 c. whole-wheat flour, 1 c. chopped walnuts, 1/2 c. toasted wheat germ, 1/2 c. brown sugar, 1 Tbsp. baking powder, 1 tsp. cinnamon, 1/2 tsp. salt, 1/4 tsp. ground nutmeg, 2 ripe bananas (obviously), 3/4 c. milk, 5 Tbsp. melted butter, and 1 egg. Cinnamon sugar was optional, but who am I kidding? There’s no such thing as optional when it comes to sugar!
The Mixing Mayhem
The first step was to mix the dry ingredients. So I combined the flour, walnuts, toasted wheat germ, brown sugar, baking powder, cinnamon, salt, and nutmeg in a large bowl. Then came the fun part, mashing the bananas. There’s something oddly satisfying about mashing bananas, it’s like a mini stress reliever. If only all life’s problems could be solved with a potato masher!
The Wet Ingredients and the Big Blend
Next, it was time to stir in the bananas, milk, butter, and egg. You know that moment when you’re stirring and everything starts to blend together, and you feel like a wizard concocting a magical potion? That was me at this moment. The only difference is, my potion was a delicious batter for banana nut muffins!
The Scooping and Sprinkling
With the batter ready, I prepped the muffin cups, giving each a good spray of cooking oil. Then, using an ice cream scoop, I filled each muffin cup evenly with the batter. And of course, I didn’t forget to sprinkle some cinnamon sugar on top. Because why not add an extra touch of sweetness to life?
Into the Oven and the Longest Wait
Preheat the oven to 400°, they said. It will be fun, they said. Well, let me tell you, waiting for those muffins to bake was the longest 20 to 22 minutes of my life!
The Final Result and the Sweet Reward
Finally, the skewer came out clean from the muffins, signaling that they were ready. The muffins had to cool for a minute before being removed from the pan. Another minute of waiting, but this time it was worth it. I had 12 delicious banana nut muffins cooling on a wire rack, ready to be devoured.
A Hilarious Conclusion
So yes, that’s my story. The tale of how I turned overripe bananas, some flour, walnuts, toasted wheat germ, brown sugar, baking powder, cinnamon, salt, ground nutmeg, milk, butter, and an egg into a dozen delicious banana nut muffins. And the best part? I now have a new excuse for buying bananas and letting them ripen a bit too much – it’s for the muffins, of course!
