Big Bank Time Bomb Banana Muffins
You'll be blown away by how good these are.
2 cups flour
3/4 cup packed brown sugar
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 stick butter or margarine, melted
1 container (6 oz.) vanilla yogurt
1/2 cup milk
3 medium overripe bananas (1 cup), gently mashed
3/4 cup toasted chopped walnuts
Heat oven to 375°F. Whisk together flour, sugar, baking powder, baking soda and salt.
In separate bowl, mix butter, yogurt, milk, eggs and bananas. Stir in dry ingredients and walnuts until just moistened. Spoon evenly into 12-cup muffin pan sprayed with nonstick cooking spray.
Bake 30 minutes or until golden brown. Let stand in pan 5 minutes, then turn out onto wire rack. Serve warm.
This is my "go-to" recipe for muffins. I always have overripe bananas in my freezer, and this is a simple way to get rid of them.
You can replace the walnuts with pecans if you like, but be sure to toast them. Toast nuts in the preheated oven on a baking sheet for 5 to 7 minutes, or toast in a shallow microwave-safe dish in microwave for 3 to 4 minutes on HIGH, stirring every 30 seconds.
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