Muffins can make me happy any time – little cups of joy.
Last time I had shared a Blackberry Muffin
recipe which I made with blackberry
preserves. Last Sunday I was again in mood for muffins so thought of using up some
fresh bananas. I also added some nuts for the extra crunch.
Banana muffins are really easy and very light. You can have
it as dessert or even during breakfast.
All-purpose flour – 1 n 3/4th
Granulated sugar – 3/4th
Nuts, finely chopped – 1 cup (you can use walnuts, almonds
or cashew – I have used almonds here)
Baking powder – 1 teas spoon
Cinnamon powder – 1 tea spoon (I make it fresh – gives that
Eggs – 2 (lightly beaten)
Unsalted butter – ½ cup (100g)
Pre heat oven to 180 degrees C (350F) and line a muffin tray
with muffin cups/liners
Lightly toast the chopped nuts in a dry pan and set aside.
The preparation is very easy. You need two separate mixing
bowls for the dry ingredients & wet ingredients and then just mix.
Combine flour, nuts, baking powder, sugar, & cinnamon powder
in a mixing bowl and mix them lightly
In another bowl mash up the bananas with a fork and add the
Add melted butter to this wet mix
Now lightly fold the wet ingredients with the dry
Take care that you are not beating it very hard you just
need to fold it till all the dry ingredients are combined and becomes a chunky
batter. No need to make it smooth like a sponge cake batter.
Now scoop the batter in the muffin cups and bake them at 180
degrees C for 20 – 25 mins.
Rest them on a rack once you take them out from the oven.
That’s it – the banana muffins are done.
toothpick to check, if it comes out clean you are good to go.