Monday, August 20, 2012

Banana Nut Muffins Recipe

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Happy Monday Southern Color!  

Since the hubby is working like crazy right now we had a pretty low key weekend.  Friday night we went to our neighbor's art opening.  She is so talented...I'm always amazed at her work.  Hopefully one day we'll have a piece of her work in our house - she's a little too pricey for us right now.  Saturday got started with a visit from a contractor.  We are in the market for a new roof and fence (our side fence fell over in a big storm last weekend) - oh the joys of home ownership!  We enjoyed American Reunion and pizza casserole Saturday night - I highly recommend the movie.  It wasn't as good as the first two but it was still hilarious!

So for the past couple of days these guys have been staring at me.  

I love bananas but once they start turning brown/black I just can't eat them. So I searched through one of my favorite cookbooks, Better Homes and Gardens, and discovered a recipe for Banana Nut Muffins.  The best part about this recipe is that I had all of the ingredients on hand....woohoo - that never happens!


1 3/4 cups all-purpose flour
1/2 cup sugar
2 t baking powder
1/4 t salt
1 egg, beaten
1/2 cup milk
1/4 cup vegetable oil
2 bananas, mashed
1/2 cup chopped nuts
Streusel Topping:
3 T flour
3 T brown sugar
1/4 t ground cinnamon
2 T butter

Step 1: Preheat oven to 400 degrees.
Step 2: Grease muffin tins (do not use paper bake cups)
Step 3: In a medium bowl combine flour, sugar, baking powder and salt.
Step 4: Make a well in center of flour mixture and set aside.
Step 5: In another bowl combine egg, milk and oil.
Step: 6: Add egg mixture all at once to flour mixture.
Step 7: Add mashed bananas and nuts to egg and flour mixture.
Step 8: Stir mixture until moistened (batter should be lumpy).
Step 9: Spoon batter into prepared muffin tin, filling each 2/3 full.
Step 10: In small bowl, stir together flour, brown sugar and cinnamon for streusel topping.
Step 11: Cut in 2 T butter until the mixture resembles coarse crumbs.
Step 12: Sprinkle 1 T streusal topping over each muffin batter cup.
Step 13: Bake for 18 to 20 minutes or until golden brown and a wooden toothpick inserted in centers comes out clean.
Step 14: Cool muffins on a wire rack for 5 minutes.
Step 15: Enjoy!

This recipe was so easy and it only took 10 minutes before these babies were in the oven. I love recipes that have simple ingredients and don't take forever to make.  I hope you enjoy!!


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