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Banana Nut Muffins

These muffins are the kind that make your lunch box sing when you’re 8 (or even 16).  They smell like a warm snuggly weekend morning.  I generally make them whenever we have house guests or when I’m missing family.  It’s a nice welcome to wake up to, and not to mention, a protein potassium punch!  Want to be extra loving to your family this weekend?  Make these banana nut muffins, watch cartoons, or sit on the deck and savour.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Baking
Cuisine: American
Servings: 24 muffins
Author: Ali

Ingredients

  • 1 cup of sugar
  • ½ cup of soft butter not melted
  • 2 large eggs
  • 3 large or 4 small super ripened banana (like almost all black)
  • 2 cups of flour
  • 1 ½ - 2 teaspoons of baking soda
  • pinch of salt
  • ½ cup chopped walnuts

Instructions

  • Set the oven to 350 degrees.
  • Combine the first 3 ingredients and mix well, then mash (or lightly sir) in the bananas.
  • In a separate bowl, stir together the flower, soda, and salt.
  • Fold the dry ingredients into the banana mixture, and then add nuts.
  • I bake mine in my stoneware muffin pan, so I use liners. If you’re using a muffin tin, be sure to either use liners or butter it so they muffins don’t stick.
  • Fill them high – like right to the top.
  • Bake for 24-27 minutes at 350 degrees.
  • Break open and butter or jam it up…or eat plain, either way your tummy will know it’s yummy!