Holy hiatus. Life got kind of nuts these last few weeks! Updating this site was always on the back of my mind but getting to a computer to do it seemed impossible. Getting home to my oven was even harder from all around the world (yup, world travels got in the way. pity me…)
For this, I apologize. During this time, my medical school friends and I all found out where we’re going to go for our residency and we’re now only a mere few days away from graduation!
Alright, enough! Time to discuss muffins! I made these guys before we embarked around the world for a brunch and they were so cute. Not to mention, they were just as banana nut muffins should be – full of banana flavor with some walnut crunch on top.
Nothing like freshly mashed bananas into these little guys. I added the nuts on top right before I put them in the oven (they were also in the batter, no fear) which gave them a nice aesthetic.
Stay tuned for more posts coming soon!
Mini Banana Nut Muffins
Makes 24 mini muffins
Adapted from Tyler Florence
2 cups all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
5 overripe bananas
1 cup brown sugar
3/4 cup unsalted butter, melted and cool
1 teaspoon vanilla extract
1/2 cup walnut pieces (some set aside for sprinkling on top)
Preheat oven to 375F and lightly butter your mini muffin tin
In one bowl, combine flour, baking soda, and salt. Set aside.
Mash 3 bananas in a small bowl with a fork until mushed but still have some texture to them. Set aside.
In another bowl, take your remaining 2 bananas and mash together with the brown sugar until completely mixed, no banana texture left! To this, add your melted butter, eggs, and vanilla. Beat well until well incorporated. Add in your dry ingredients and fold in your nuts and remaining bananas.
Spoon your batter into your mini-muffin tins (about 3/4 of the way full) and sprinkle with some remaining nuts.
Bake for 8-10 minutes or until the tops spring back at your or a toothpick comes out clean. Enjoy with a good cup of coffee!