Banana Nut Muffins
Ingredients
- 2 to 3 ripe bananas, thoroughly mashed (about 1 1/4 cup mashed)
- 1/3 cup melted butter (salted or unsalted)
- 3/4 cup sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 tablespoon strong brewed coffee or espresso, or a pinch of instant coffee granules mixed with a tablespoon of water (optional)
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups of flour
- 1 cup chopped walnuts or pecans (toasted or raw)
Method
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Preheat oven, prepare muffin pan:
Preheat the oven to 350°F. Line a muffin pan with paper liners.
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Combine wet ingredients and sugar:
Thoroughly mash the bananas in a large bowl. Stir the melted butter into the bananas. Mix in the sugar, egg, coffee and vanilla extract.
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Combine dry ingredients:
Whisk together the flour, baking soda, and salt.
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Add dry ingredients into wet, add nuts:
Add the flour mixture to the banana mixture, a third at a time, stirring until it is just incorporated. (Do not over-mix! Over-mixing will result in dense, tough muffins.)
Fold in the chopped walnuts or pecans.
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Fill muffin cups, and bake:
Lightly spoon the mixture into a prepared muffin tin. Bake at 350°F for 20-25 minutes.
Check for doneness by pressing down on the top of the muffin. If it bounces back, it's done. You can also test by inserting a skewer or other tester into the center of a muffin. If it comes out clean, it's done.
Cool on a rack.
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