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Banana Nut Muffins

Banana Nut Muffins

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Introduction

After a few years of being in the kitchen, I’ve learned a thing or two about what makes good muffins. For example, you should use real butter and fresh eggs. And then there’s this other thing: bananas make everything better. They’re like magic for muffins (and breads) because they add moisture and richness, making them that much more delicious.

Banana Nut Muffins

  • 11/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tbsp baking powder
  • pinch of salt
  • 3 tbsp salted butter, melted
  • 1 large egg
  • 1/3 cup milk
  • 2 bananas

1 1/4 cups all-purpose flour

1 1/4 cups all-purpose flour

Flour is a staple ingredient in baking. It’s made from wheat, rice, corn or other grains and used to make breads, cakes and other baked goods. You can also use flour to coat meats before frying them or as an ingredient in meatloaf or meatballs.

3/4 cup granulated sugar

Granulated sugar is a type of sugar that has been refined to remove impurities, such as molasses and other natural plant compounds. It’s commonly used in baking because it dissolves quickly, creating a light texture in baked goods. Granulated sugar is also known as table sugar or white sugar, but don’t let those names fool you: granulated sugar comes from either sugar cane or sugar beet plants–it’s just taken through different processes before it gets packaged up for sale!

Granulated white crystalized material (the stuff we call “granulated”) comes from squeezing out liquid from either the sap of a tall grass called Saccharum officinarum (sugar cane) or Beta vulgaris (beets). The liquid goes through several steps until all that remains are tiny crystals made up of sucrose molecules bonded together with hydrogen bonds between their faces.

The crystals are then heated at high temperatures while being spun around so they don’t stick together; this process creates larger chunks called “cubes.” When cooled down again these cubes become hard enough to grind into powdery flour–you know what I’m talking about: powdered milk!

1 teaspoon baking powder

  • 1 teaspoon baking powder
  • 3/4 cup chopped walnuts
  • 2 tablespoons brown sugar

pinch of salt

Salt is an important ingredient in baking, as it enhances the flavor of foods. If you don’t want to use salt or if your recipe calls for 1/8 teaspoon baking soda (instead of 1/4 teaspoon), simply substitute it with a pinch of salt and eliminate the baking powder as well.

Salt is also good for you! It’s thought to lower blood pressure, reduce risk of stroke and heart disease, help fight diabetes…you get the idea!

3 tablespoons salted butter, melted

Add 3 tablespoons of melted butter to the bowl.

You can use melted butter, not margarine or shortening.

1 large egg, lightly beaten

1 large egg, lightly beaten

  • Beat the egg with a fork until it’s blended and slightly fluffy.

1/3 cup milk

  • 1/3 cup milk
  • Room temperature, not cold or hot. No substitutions!

2 bananas, sliced into 1/2-inch circles.

Bananas are a great source of potassium, which helps to maintain healthy blood pressure levels. They’re also high in fiber and have a low glycemic index–meaning they won’t spike your blood sugar like sugary snacks do. Bananas are one of the most popular fruits, but they can be tricky to peel when you’re hungry and impatient! Here’s how to do it:

  • Slice the banana into 1/2-inch circles (you can use a knife or an apple corer).
  • Lay each slice flat on its side with the cut edge facing away from you; this will help keep them from rolling around as much during peeling process (see below).

Follow these steps to make banana nut muffins.

  • Preheat the oven to 350 degrees F.
  • In a large bowl, mix together flour, sugar, baking powder and salt until combined. Add melted butter and egg; beat well until smooth (it will be thick). Stir in milk just until combined; fold in bananas with a rubber spatula or wooden spoon to blend evenly into batter (do not overmix).
  • Fill each cup of a greased muffin pan about 2/3 full with batter (about 1/4 cup per cup) then bake for 20 minutes or until golden brown on top and toothpick inserted into center comes out clean

Conclusion

If you’re looking for a tasty muffin recipe that’s easy to make and even easier to eat, these banana nut muffins are just what you need. They’re sweet and moist, with chunks of walnuts and ripe bananas throughout. Plus, they only take about 30 minutes from start (mixing) to finish (baking)!

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