Banana-Walnut Muffins
makes 16 muffins
These muffins are quite moist and flavorful but have a very light texture.
Read more about this recipe at Coconut & Lime.
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup chopped walnuts
1 1/2 teaspoon baking powder
1 cup whole wheat flour
1 cup flour
1/4 cup butter, at room temperature
2/3 cup light brown sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
1 1/4 cup mashed overripe bananas
1 banana, sliced into 1/4-inch slices
prep: 10 minutes
total: 35 minutes
muffin tin
large bowl
1. Preheat oven to 350F. Grease or line 16 wells in a muffin tin.
2. In a large bowl, whisk together the cardamom, cinnamon, salt, nuts, baking powder and both flours. Set aside. In another large bowl, cream together the butter and sugar. Beat in the eggs and vanilla. Stir in the milk, then add the dry ingredients and mix until combined.
3. Fold in the mashed banana. Divide evenly into wells. Top with slices of banana (1 per muffin) if desired.
4. Bake about 20 to 25 minutes or until a toothpick inserted into the center of the muffin comes out with just a few moist crumbs. If the tops are covered in banana slices, slide the toothpick at an angle, under the banana to test. Do not pierce the banana slice. Cool on a wire rack.
