I know everyone always wonder why weekend just flies away in a jiffy and why the rest of week drags endlessly. It is just Monday and I'm already super tired. Kids and work are always keeping me on wheels. Jake is getting naughtier day by day and I think I need some super powers to cope up with his energy level. He always has a naughty look on his face and we wonder what he would do next. After all that running, I thought of posting something just to relax. As we food lovers always love to say baking is therapeutic, writing a post about what I baked is also helping equally.
Coming to what I baked this weekend, I baked some super moist Eggless Banana Walnut Muffins. Baking with bananas is something I love to do. When Jake was having his nap in the afternoon, me and Shweets decided to make this. She mixed and mixed the wet ingredients together and with half heart gave the bowl. When it was baking she was peeping through the glass oven door and was continuously asking "Is it done". They turned out super moist and the batch vanished in no time. This recipe is truly a keeper. When you are bored with the usual cereals and bread for breakfast you can try these moist and yummy breakfast muffins !!
Preparation Time - 10 minutes
Baking Time - 25 - 27 minutes
Yields - 12 Standard Size Muffins
All Purpose Flour - 1 1/2 cup
Ripe Banana - 4 no
Unsalted Butter - 5 tbsp
Vannila Extract - 1 tsp
Light Brown Sugar - 1/4 cup
White Granulated Sugar - 1/2 cup
Baking Soda - 1 tsp
Baking Powder - 1 tsp
Walnuts - 1/2 cup
- Prepare the muffin trays with muffin liners and spray vegetable oil.
- Coarsely chop the walnuts.
- Mash the bananas and keep aside.
- Melt butter and allow it to come to room temperature.
- Preheat oven to 375 F.
- Mix the mashed banana, melted butter, light brown sugar, white sugar and vannila extract in a medium size bowl.
- Sift the flour and mix the flour, baking powder and baking soda in a large bowl.
- Pour the wet ingredients into the dry ingredients and mix until just incorporated.
- Fold in the chopped walnuts reserving 2 tbsp for garnish.
- Fill in the prepared muffin tray with 1 icecream scoop of the batter or 2 spoons of batter filling only 3/4 of the cup.
- Sprinkle the reserved chopped walnuts on top of the batter.
- Bake for about 25 - 27 minutes or until a tooth pick inserted in the middle of a muffin comes out clean.
- Serve warm as breakfast or tea time snack.
- As always do not overmix the mixture, overmixing leads to rubbery muffins.
- Do not overbake, overbaking leads to dry muffins.
- You can replace walnuts with your favorite nuts.