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Super-Moist Banana-Nut Muffins

These muffins are the ideal snack, perfect for any time of the day! Super easy to prepare, you cannot possibly go wrong with them. Got the recipe from an online site.
Print Recipe
Servings: 12 Muffins
Ingredients Method

Ingredients
  

Wet Ingredients (2 cups total)
  • 2-3 ripe bananas
  • 1 egg
  • 1/3 cup MELTED butter or magarine
  • 2 tsp. vanilla
  • 2 tbsp coffee or water
  • yoghurt OR buttermilk OR milk enough to make 2 cups TOTAL of wet ingredients if you use 3 bananas you may only need a few tablespoons; if you use small bananas, you may need to add 2/3s cup or more, just add enough to make the total wet ingredients 2 cups!
Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. cinnamon
  • 1 cup chopped nuts I mix hazelnuts, almonds and walnuts

Method
 

  1. The ingredients are divided into "wet" and "dry", you will need one small bowl and one bigger bowl, the wet goes into one bowl, the dry into the other bowl.
    Preheat the oven to 180 C and grease your muffin pan or use muffin liners.
    Put all of your wet ingredients into the small bowl, making sure you mash your bananas properly with a fork first.
    Put all of your dry ingredients into the bigger bowl and stir them together. 
    Gradually, add the wet ingredients into the dry ones whilst mixing gently. Be sure not to overmix! Even if it looks like some places have a bit of dry flour spots, thats OK. 
    Spoon the lumpy batter into the muffin cups to about three-quarters of the way. Sprinkle the sugar on top. Bake for about 20-25 minutes or until a toothpick comes out clean. Be sure to let them cool for a few minutes before turning them out of the pan. Leftovers can be warmed up in the microwave.
    Enjoy!