Six months ago, I hadn’t tasted a Banana muffin. I’d been hearing a lot about it and I finally made it last December. I have a much better recipe now (adapted from Abigail Johnson’s The Weekend Baker). I made this one morning to take with us on a long journey by road. Although the NH1 from Delhi to Amritsar is full of Dhabas, Café Coffee Days and McDonald’s, this was a just-in-case measure.
We had a couple of muffins fresh from the oven, but they tasted much better the next day. (Maybe we were just hungry after driving for 3 hours.)
1 cup Flour
Sift the dry ingredients together. Preheat the oven to 350F.
Prepare the muffin pans by lining them with paper muffin cases.
Combine the bananas, eggs, oil and brown sugar in a bowl. Using an electric mixer, blend all these to a rough paste. Pour this mixture into the dry ingredients and add the toasted walnuts. Mix well and pour into the prepared muffin cases. This recipe makes about 18 muffins.
Bake for 15-20 minutes.
After eating these muffins, I doubt I'll ever buy one at Barista the next time I'm there. I find them so easy to make that I now stash away two bananas from each purchase just to make these muffins. Try them, I am certain you'll fall in love with these little baked goodies.