We always keep a bag of frozen ripe bananas in the freezer. They come in handy for smoothies and baking!
This recipe makes good use of them. Our family and friends really enjoyed them too!
Walnut Banana Muffins
Moist muffins for breakfast or any time of day!
Servings: 12 Muffins
- 3 Well Ripened Bananas
- 1 Large Egg room temperature
- 1/3 cup Vegetable oil
- 1/2 cup Sugar
- 1/4 cup Whole milk
- 1 Tsp Vanilla Extract
- 1 1/2 cup All-purpose flour
- 1 Tsp Baking powder
- 1/2 Tsp Baking soda
- 1 pinch Salt
- 1/4 cup Chocolate chips chopped in pieces in food processer
- 1/4 cup Chopped Walnuts
- nonstick cooking spray
Preheat the oven to 300ºF (150ºC).
Peel the bananas, then place them in a large bowl and mash them by using a fork or a hand mixer (Or a stand mixer).
Add the egg, vegetable oil, sugar, milk and vanilla extract. Combine them together.
Sift the flour, baking powder, baking soda and salt in the the banana bowl. Beat them until combined (Don’t over-mix them).
Add chocolate chip pieces and chopped walnuts into the mixture, then gradually combine them by using a spatula.
Grease a 12-cup muffin tin with nonstick spray.
Fully divide the batter into the cups (I used cookie scooper).
Bake for 20-25 minutes, until the tops are lightly brown and check them by inserting a toothpick into the center of a muffin and it should come out clean.
Allow them to cool to room temperature for a few minutes, then take them out to cool on a rack.