Banana Nut Muffins
Edited from Hummingbirdhigh.com
Ingredients
Makes 6 muffins
1 cup (3.5 ounces or 99 grams) walnuts (or any nut of your choice) chopped into ¼- to ½-inch pieces
1 very ripe peeled bananas
2 Tablespoons sour cream or plain yogurt
½ teaspoon pure vanilla extract
1/2 cup Mud Run Farm all-purpose wheat flour
1/2 cup Mud Run Farm whole grain wheat flour
½ teaspoon baking soda
¼ teaspoon baking powder
¾ teaspoon kosher salt
6 Tablespoons (3 ounces or 85 grams) unsalted butter, at room temperature
½ cup tightly packed (3.75 ounces or 106 grams) light OR dark brown sugar
1 Mud Run Farm egg
Instructions
Prep your oven and pan. Position a rack in the center of the oven and preheat the oven to 400°F. Line a muffin pan with six paper liners.
Toast the nuts. Line a quarter sheet pan with parchment paper. Spread the walnuts in a single layer across the pan. Bake for 5 to 10 minutes, or until fragrant and toasted brown. Use a heatproof rubber spatula to toss the nuts every 2 to 3 minutes to ensure even toasting. Once toasted, scrape the nuts onto a plate to prevent them from cooking further.
Make the muffin batter. In a medium bowl, use a fork to mash the bananas, adding the sour cream and vanilla and stirring them into the mixture as you do.
In another medium bowl, whisk together the flour, baking soda, baking powder, and salt.
Combine the butter and sugar. Beat on medium until light, fluffy Reduce the mixer to low and add the egg, mixing until combined. Scrape down the bottom and sides of the bowl. With the mixer on low, add the dry ingredients in two equal parts, adding the second half only when the first half has been just combined. Add the banana mixture all at once and beat on low until just combined. Add ¾ cup of the walnuts and beat until evenly distributed. Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds.
Fill each lined cavity with 6 tablespoons of the batter. Sprinkle the top of each muffin, aiming for the batter and avoiding the pan, with the remaining walnuts. Pour warm water into the empty cavities of the muffin tin, filling them at least ⅔-rds of the way up.
Bake the muffins. Bake for 22 minutes, or until the muffins are domed and golden brown around the edges. A skewer inserted into the center of a muffin should come out with few crumbs attached. Cool in the muffin tin on a wire rack for 10 minutes, then turn the muffins out onto the rack.
Serve and store. Serve warm or at room temperature. The muffins can be wrapped individually in plastic wrap and stored at room temperature for up to 2 days.
