01 02 03 Twinkling Tina Cooks: Banana Muffin 04 05 15 16 19 20 21 22 23 24 25 26 27 28 31 32 33

Banana Muffin


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.

What you will need

All-purpose flour – 1 n 3/4th cup (230g)
Granulated sugar – 3/4th cup (150g)
Nuts, finely chopped – 1 cup (you can use walnuts, almonds or cashew – I have used almonds here)
Baking powder – 1 teas spoon
Salt – 1/4th tea spoon
Cinnamon powder – 1 tea spoon (I make it fresh – gives that beautiful aroma)
Eggs – 2 (lightly beaten)
Unsalted butter – ½ cup (100g)
Ripe Banana – 2

Let’s get started

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 beaten eggs

Add melted butter to this wet mix

Now lightly fold the wet ingredients with the dry ingredients.

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.

Tip: Insert a toothpick to check, if it comes out clean you are good to go.

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