Here you go, Lynnie my love!
These muffins are not fancy, by any means. They are from Joy of Cooking and they come together in ten minutes flat. Seriously, they are one of fastest, easiest baked goods for you to have a go at. The thing is, I’m not a fan of fancy most of the time. These don’t need coconut milk, brazil nuts or cocoa nibs to be enticing… the smell in your kitchen will do the trick.
I made these once a week for about a year. My husband would take the dozen muffins to work and make his way through them during the week – the perfect snack. I made them on Sunday and when my husband smelled them in the oven, he said “you’ve got to get rid of those”. I said, “I’m giving them away tomorrow!”. He said, “but they’re so good!”. Then he ate four. Like, in fifteen minutes.
Easy, fast, delicious, and fairly healthy to boot! There is a good deal of whole wheat flour (just enough to add some health, but not so much that they are brick-like), heart healthy walnuts, and canola oil. Now, they are HEALTHY, but beware, dieters, baked goods (not matter how “low fat”) are pretty much a no-no. Sorry!
Oh, a word on bananas. Go to Produce Junction or Gentiles and buy a bottom-load of bananas. Let them sit on your counter till they are thoroughly speckled and basically inedible. Starches turning to sugars means happy baking. Mash up three at a time and bag with a label. Freeze and then thaw anytime in the next six months when you want to make some muffins!
Easiest Banana Walnut Muffins
Joy of Cooking
1 1/4 c. all purpose flour
3/4 c. whole wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/8 tsp. nutmeg
2/3 c. chopped walnuts
3/4 c. packed brown sugar
1 1/3 c. mashed ripe bananas (about 3)
1/3 c. canola oil
1 tsp. vanilla
sugar for sprinkling, if desired
1. Preheat oven to 375 degrees. Whisk flours, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.
2. Stir in walnuts.
3. In a smaller bowl, whisk egg, brown sugar, bananas, oil and vanilla until combined.
4. Add wet ingredients to dry ingredients and fold until BARELY combined. See how to fold in the pictures below. You want to see whisps of white and plenty of lumps when you’re done mixing. RESIST THE URGE to overmix – that is how your muffins get tunnels in them.
1. cut down through the middle with the spatula.
2. pull the spatula toward you, scraping the bottom of the bowl.
3. flip the spatula over, flopping the dry ingredients onto the top center.
4. turn the bowl a quarter turn and do it again. Continue doing this until your batter is lumpy but mostly combined.
5. Spray a 12 c. muffin pan with nonstick spray. Evenly fill with batter.
6. Sprinkle the tops with a little white sugar, for added crunch – if desired. Bake for 16-18 minutes or until lightly browned and the batter springs back when you touch the the top.
7. Cool about 5 minutes in the pan and then remove muffins to wire rack to cool completely. Muffins will keep in an airtight container at room temperature for several days. Muffins freeze very well in an airtight bag – for several months.