This past Saturday morning I found myself woken up by sunlight instead of an alarm clock and with absolutely nothing (well, nothing immediately) to do except throw on a sweatshirt and boots, brew a cup of coffee and sit outside to enjoy one of these muffins. I had made a batch on Thursday to bring to work on Friday and, planning ahead, reserved two for Jon and I to enjoy on Saturday. I’m sure glad I did.
Of all the muffins I have ever made these are my absolute favorite. They are simple to make, have the most perfect texture, and are packed full of banana flavor. They are amazing right out of the oven, with a slather of butter and a tall glass of milk. And they are equally enjoyable two days later with a cup of coffee on a brisk fall morning. So, whether you find yourself waking up to an alarm clock or not, to run out the door or to sit on the deck, I guarantee one of these muffins will be a delicious start to whatever your day may bring.
Banana Walnut Muffins
Yield: 12 muffins
1 3/4 cup flour
1 tsp baking powder
1/2 tsp salt
1 tsp baking soda
1/2 cup sugar
1/4 cup brown sugar
1/2 cup of vegetable oil
1/2 cup of vanilla yogurt
1 tsp vanilla extract
2 large, very ripe bananas, fresh or frozen*
1 cup chopped walnuts, toasted if you’re feeling fancy
Preheat the oven to 350 degrees. Coat a muffin tray with cooking spray or line with paper cups.
In a large bowl, whisk the flour, baking powder, salt, baking soda, white sugar and brown sugar until well combined. In another bowl, mix the egg, oil, yogurt, vanilla and mushed bananas until mixed thoroughly.
Slowly combine the dry ingredients into the wet ingredients without over mixing. Add the walnuts and fold them into the batter. Using an ice cream scooper, scoop uniform amount of batter into each baking cup.
Bake for 20-22 minutes or until golden brown and a tester inserted into the muffin comes out clean. Cool on a wire rack.
Note on storage: Store at room temperature for up to two days, or in the refrigerator longer. To reheat, you may microwave for 10-20 seconds or place in the oven at 350 degrees for 5-7 minutes. These muffins also freeze well. Simply place a bunch in a freezer bag, label it and stick it in the freezer. Defrost on the counter or in the oven at 350 degrees, they will just need longer than the 5-7 minutes to reheat.
*If using frozen bananas, simply defrost in the microwave for 1-2 minutes (with peels on). Remove from microwave, squeeze banana out of peel and into bowl. I almost always use frozen bananas so I haven’t had these muffins with fresh ones recently but I am pretty sure the microwaving of the frozen banana brings out something extra special to make the flavor remarkable.*
Source: adapted from For the Love of Cooking