Talk about easy — no waiting for butter to soften (or remembering to take it out of the refrigerator the night before), or assembling an armful of ingredients, or dragging out the mixer — this recipe for moist and tasty muffins is so easy it can be made on a weekday with plenty of time to get the family off to work and school.
Banana Nut Muffins
makes 12 muffins
3 large or 4 medium ripe bananas, smashed
1/3 cup melted butter or margarine, cooled slightly
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 Tbsp espresso or strong coffee (optional)
1 1/2 cups of all-purpose flour
1 teaspoon baking soda
pinch of nutmeg
Pinch of salt
3/4 cup chopped walnuts
Preheat the oven to 350°F. Set aside a 12-muffin baking tin lined with paper or foil liners.
In a large bowl, mix the bananas with the melted butter. Add the sugar, egg, vanilla and coffee or espresso.
Mix in the flour, baking soda, nutmeg and salt and mix until just well incorporated. Slowly fold in the walnuts.
Divide mixture evenly into 12 muffin tins. Bake for 22-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool in pan on a rack for 5 minutes. Remove from pan and serve.
Adapted from a SimplyRecipes.com recipe.
