This post is a direct result of being sick with the flu, craving something sweet and being too weak to venture out into the cold to get it. I have my husband to thank for bringing home his germs😘. For some reinforcement, I decided to invite my neighbor over for a baking party. Before you chastise me for spreading the joys of flu to my friend, I should mention that she was already sick. After raiding both of our pantries and a quick google search, it was Food Network to the rescue with this recipe for banana nut muffins. I prefer for my muffins to be more moist and tart, so I modified the recipe as follows;
You will need;
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 4 overripe bananas
- 1 cup brown sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup walnuts chopped
- 1/2 cup dried cherries
Process goes something like this;
- Preheat your oven to 375 degrees and lightly butter your muffin tins
- In a bowl mix the flour, salt and baking soda and set it aside
- In another bowl, take two of the bananas and mash them together and set aside
- In a third bowl, mix the other two bananas and your sugar. If you dont have an electric mixer, this will take some strength. Add your eggs, vanilla and the butter and mix well.
- Now add in your flour mixture slowly until its well mixed.
- You will then fold in your nuts, bananas mash and cherries.
- Spoon it out into your buttered muffin tins and pop in the oven for 18-20 minutes. Mine were done in 17 minutes but you want to double check with a toothpick if the middle of the muffin is done.
NOTE: This recipe makes 12 muffins
We ate these with vanilla coffee and again the next morning for breakfast. You can actually make two dozen of these and store in your fridge.I warm mine for 30 seconds in the microwave and they are as fresh as new. These were are good as they look! If you have more of a sweet tooth, you might be able to get away with adding 1/4 cup more sugar. Enjoy!