Posted by on Dec 24, 2011 in Recipe | 0 comments

Things have been crazy, in a good way, around the house lately. It always felt like the house got busier around this time of year, but now that my sister’s back from college, things have definitely gotten a bit rowdier and it’s not just because Cooper’s ecstatic to have extra company. (It’s not an exaggeration to say that she talks a lot.)

With the end of the fall term and the holidays approaching way too fast, we’ve barely had time to savor the taste of freedom from schoolwork due to some very last minute shopping for gifts. But now that gifts have been ordered, some wrapped and others still bumping along the shipping route, coupled with the anxious countdown of hoping they arrive in time to be wrapped and given out, there’s also the question of: What are we making for the holiday dinner?

That’s a secret that you’ll have to wait to find out. Here’s hoping that we remember to post up all the goodies!

In the meantime, there were a bunch of bananas lying around the house during my grandpa’s absence and they needed to be taken care of. Without our main banana eater at home (aka the grandpa who eats at least 1-2 bananas a day), they were spotted, ripe, and ready to be baked into delicious little muffins. All before the actual cooking marathon for the big dinner this weekend of course!

I went with a much simpler version of Ina Garten’s Banana Crunch Muffins, without all of the fancy additions. But it was equally delicious.

Banana Nut Muffin

Ingredients

  • 3 cups all purpose flour
  • 1 cup sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 sticks unsalted butter, melted and cooled
  • 2 eggs
  • 3/4 cup whole milk
  • 2 tsp vanilla extract
  • 3 ripe bananas, mashed
  • 1 cup chopped walnuts

Preheat the oven to 350 degrees F. Line a muffin tin with paper liners.

Sift the flour, sugar, baking powder, and baking soda into a bowl, this ensures that everything is smooth and mixed together well. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don’t overmix!

A bit of granola – optional

Fold the walnuts into the batter. Using an ice cream scoop, scoop the batter into the paper liners. This is an easy trick for making sure that each muffin comes out about the same size. 

Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, serve and enjoy~! These are best eaten warm and fresh out of the oven, but can easily be reheated with a quick trip to the microwave or oven.

Hoping that everyone enjoys the holiday season with good food, good company, and plenty of good cheer! It’ll be over all too soon, so savor the hectic frenzy while you can.

~ AJ ~

Photographs taken and provided by AnnMarie Hwang

P.S. For those of you who were wondering who we sent cookies to for our cookie swap, and who sent cookies to us…we sent cookies to Bibberche, Foodie Interrupted, and (Don’t Be) Too Timid and Squeamish. On the other hand, we received some awesome and utterly delicious cookies from The Cookie Monster [Dark Chocolate Peppermint Biscotti], Sorelle e Cibo [White Chocolate Macadamia Nut Cookies with Dried Cranberries], and Food Victorian [Earl Grey Shortbread]. Check out their terrific blogs for some great recipes, and to see all the other participants in The Great Food Blogger Cookie Swap for this year, you can see the entire list of food bloggers and their cookie recipes on Love & Olive Oil’s ginormous post.

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