This moist banana nut muffin would be delicious for your breakfast this morning. I adapted the recipe slightly from Williams-Sonoma. I liked that this recipe has grape nuts cereal in it….I really like that cereal. The muffins are moist and yummy!
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YOU WILL NEED: *
1 cup all-purpose flour
1 cup quick-cooking oats
1/2 cup chopped walnuts, lightly toasted
1/2 cup granulated sugar
1/4 cup Grape-Nuts cereal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large, ripe bananas (or 3 smaller ones)
1/2 cup unsalted butter, at room temperature
2 large eggs
1 cup quick-cooking oats
1/2 cup chopped walnuts, lightly toasted
1/2 cup granulated sugar
1/4 cup Grape-Nuts cereal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large, ripe bananas (or 3 smaller ones)
1/2 cup unsalted butter, at room temperature
2 large eggs
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DIRECTIONS:
Preheat oven to 375 degrees F for baking. Spray standard, 12-cup muffin tin with non-stick cooking spray. In a medium-sized bowl, combine flour, oats, walnuts, sugar, Grape-Nuts, baking powder, baking soda and salt; stir until thoroughly combined. In another bowl, mash peeled bananas, adding butter and beating with an electric mixer until mixture is blended (it’s ok if this mixture looks lumpy). Add eggs to banana and butter mixture, beating again until combined. Fold wet ingredients into dry mixture, stirring gently until just blended. Do not overwork the batter. Spoon batter into prepared muffin tin, filling cups about 3/4 full. Bake in a 375 degree F oven for approximately 20 minutes, or until a toothpick inserted in center of muffins comes out clean. Remove tin from oven and allow to cool for 5 minutes. Remove muffins from tin and serve warm or at room temperature. Yield: 10-12 standard-size muffins.