Ever since quarantine began, one of the most popular activities has been to bake bread. Banana bread is a terrific option because you can use any bananas that you forgot to eat and have now become way too ripe, plus it requires minimal ingredients and effort. I didn’t have a loaf pan to bake bread, so I made banana muffins instead and added in some crushed walnuts to add a little crunch!
- 3 overripe bananas
- ⅓ cup of sugar
- 1 egg
- 1 tsp of vanilla extract
- ⅓ cup of canola oil or unsalted butter
- ½ tsp salt
- 2 tsp baking powder
- 1 ½ cup all-purpose flour
- ⅓ cup walnut halves
- Preheat the oven to 340 degrees Fahrenheit.
- Mash three medium-sized overripe bananas with a fork.
- Add the egg, sugar, vanilla extract and oil (or butter) to the bananas and combine until the mixture has a smooth consistency.
- Gently whisk the salt and baking powder into the flour and sift everything together in a large bowl.
- Add the dry ingredients to the wet ingredients little by little and mix until well combined.
- Crush the walnut halves in a Ziploc bag with a rolling pin and mix the crushed walnuts into the muffin batter.
- Line a muffin tray with paper liners; evenly distribute the muffin batter into each of the cups and top each muffin with some extra crushed walnuts.
- Bake the muffins for 20 minutes and let them cool for 10 minutes before serving.
I’ve used this muffin recipe three times since quarantine started, and it hasn’t failed me. The best part about these muffins is that they aren’t overly sweet, so you don’t have to feel guilty about snacking on two or three of them in one sitting!