Monday, February 25, 2013

Banana-Walnut Muffins

After a generous cluster of bananas had seen me through breakfast for nearly a week, the stragglers were starting to turn gory-looking - just right for banana bread. However, I couldn't find my bread tin (!?), so I went the muffin route. Which, as it turned out, worked wonderfully...can't beat the convenience of palming a muffin before you dash madly out the door on the way to work. I slightly modified a banana bread recipe from Cooks Illustrated, a recipe had been loitering in my "To Try" folder for a while, and it produced delicious muffins! I'll have to keep this recipe around for the next time my banana bunch dwindles down to the dank dark dregs. Now, to find my bread tin....

Banana-Walnut Muffins
Makes 12 muffins

*2 cups flour
*1 cup toasted walnut pieces 
*3/4 cup sugar
*3/4 teaspoon baking soda
*1/2 teaspoon salt
*3 large grossly overripe bananas
*1/4 cup sour cream 
*2 eggs, beaten
*6 tablespoons unsalted butter, melted and cooled
*1 teaspoon vanilla extract

Preheat the oven to 350. In a large bowl, whisk the flour, sugar, baking soda, salt and walnuts together. In a separate bowl, mash the bananas well with a fork, then add the sour cream, eggs, butter and vanilla. Stir the wet ingredients into the dry until just combined (don't overmix). Divide the batter evenly around the greased muffin tin. Bake until the muffins are golden on top, approximately 20-23 minutes.

(Pro-tip - they're best warm, split, with a small pat of slowly melting butter)


  1. Yum that looks so good! I love banana muffins!

  2. Thanks! They are neck 'n neck with good ole-fashioned blueberry as far as I'm concerned!

  3. This looks so so delicious! I'm glad I found this blog, I'm going to have to backtrack and try your recipes with my flatmates! x

    1. Cheers! Hope you find them to your liking :)