Banana-Walnut Muffin

Banana Walnut Muffins as my friend S says in her blog (which is AWESOME btw !) is a quickie. Come Sunday, we do a usual trip to the Whole Foods nearby and pick up " Organic " Fruits & Veggies (thanks to K's obsession with organic food). A week later, it's a pity to see at-least 3 out of every dozen have dark black wrinkled skin in some forbidden corner of our fairly full refrigerator.

Hence, Banana Nut Muffins or Banana Nut bread gets made every week. This week, it's the muffin. Makes for a good snack (morning/ evening)

If you can get your hands on Walnut Oil, I'd recommend using that instead of Canola. It has a subtle flavor, very nutritious and high in unsaturated fat. Store in a refrigerator to prevent from becoming rancid. It will keep up for 3 months.

Banana Walnut Muffins (Makes 12 Mini Muffins)


Bowl 1

• 1 & 1/2 Cup All Purpose Flour
• 1/2 tbsp Baking Soda
• 1/4 tbsp Salt
• 3/4 Cup Granulated Sugar

Bowl 2

• 1/2 Cup Canola Oil/ Walnut Oil
• 1 large Egg
• 3 tbsp Buttermilk

Bowl 3

• 3 super ripe Bananas (cut & mashed)
• 1/2 Cup Crushed Walnuts

1. Preheat the oven to 375F. Meanwhile, grease a muffin tray with butter flavored non stick spray (Alt: Use unsalted butter and grease each cup). Fill unused cups with water to prevent warping.
2. Stir together ingredients in Bowl 1
3. Whisk together ingredients in Bowl 2
4. Add in Bowl 3 ingredients to Bowl 2 and blend.
5. Add in Bowl 1 in phases and beat well until evenly combined and slightly creamy.
6. Use a cookie scoop and fill muffin cups up to the rim.
7. Bake until muffins are golden, dry on surface and springy to touch.

In a proper full size oven, the muffins should cook in under 20 mins. In a mini oven, it might take a couple of mins extra. I usually let it bake, and wait till it turns slightly brown and turn the stove off. Let it cool on a wire rack and then serve.

Or if you are like me, you'd arrange it on a plate, set up the area for a nice looking photograph and click, before anyone can bite into it ;-)