Skip to main content

banana walnut muffins with cinnamon sugar and mini chocolate chips

 

Everyone should have a grandmother who bakes banana walnut muffins with cinnamon sugar and mini chocolate chips, or anything with bananas and chocolate chips.  My grandkids are lucky like that but this time I baked the goods and ended up with a dozen muffins in my freezer which was great because my husband and I enjoyed them a few at a time for breakfast, sorry kids.  I particularly like this muffin recipe so I'm going to share it with all my fellow banana 🍌 baking lovers.



Ingredients and Recipe for Banana Walnut Muffins with Cinnamon Sugar and Chocolate Chips
makes 12 generous muffins 

1 & 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 teaspoon cinnamon 
1/2 cup chopped walnuts
8 tablespoons or 1 stick unsalted butter, at room temperature 
3/4 cup sugar
2 large eggs
1 teaspoon vanilla extract
2 large ripe bananas, peeled and mashed, about 1 cup
1/2 cup half and half

for the topping

1/4 cup mini chocolate chips
2 tablespoons cinnamon sugar
2 tablespoons finely chopped walnuts

Mix together the topping ingredients in a small bowl and set aside.

Preheat the oven to 350F

Put paper liners in a standard size 12 cup muffin pan.

Whisk together the flour, baking soda, salt, cinnamon and walnuts in a medium bowl, set aside.
Place the butter and sugar in the bowl of a stand mixer, beat until light and fluffy, about 3 minutes.
Beat the eggs in the butter sugar mixture one at a time then beat in the vanilla.
Mix in the bananas with the half and half.
Gradually mix in the flour mixture.
Divide up the batter into the muffin cup liners.
Sprinkle on the topping, evenly dividing.
Bake the muffins for 25 minutes or until a wooden cake tester comes away clean.
Cool the muffins on a metal rack for at least 5 minutes, then turn out the muffins from the pan and continue to cool.



Comments

  1. Patty!!! It's so wonderful to see you blogging. Your muffins are the perfect recipe for those bananas that have been lingering in my freezer for months. They sound like a wonderful treat for my knitting group!!! xo

    ReplyDelete

Post a Comment

Popular posts from this blog

springtime chamomile tea cake with strawberry icing

 Good grief, Easter is in the rear view mirror and we are deep into this new year.  And once again it's tea time at my house.  This chamomile tea cake is a beautiful sweet addition to any tea ritual, especially my favorite, chamomile tea, which I rediscovered in my hotel room in Carmel earlier this fast moving year.  I highly recommend a slice of chamomile tea cake with strawberry 🍓 icing with a cup of chamomile tea to just take a moment and slow this year down.  Baking with tea is both creative and fun.  Earlier this year I made Earl Gray sugar cookies which are made using the same method of infusing the butter with loose tea.  For my tea cake I also rubbed the lemon zest into the sugar -another way to lend a pop of citrus to your baking. The strawberry icing is made using freeze dried strawberries, I pulverize them in my spice mill and then they are pressed through a fine sieve into the confectioner's sugar.  In addition to using lemon zest rubbed into the sugar for the cake

braised romano beans with heirloom tomatoes and purple leaf sweet basil

  Romano beans braised in heirloom tomato sauce, shallots and garlic make an easy summer side dish -excellent served with grilled fish and potato purée.  I know because that's what we had for dinner last Saturday night.  I happily used purple basil from my own herb pots that are now watered with leftover shower water.  We have many more months of drought ahead of us in California and apparently mask wearing when in public, no not in the car. I appreciate our farmers markets more than ever, thank you farmers for romano beans and heirloom tomatoes and also myself for the fresh purple basil. Such a treat to find fresh romano green beans at the farmers market; they hold up to a fairly long, about 20 minute braise and become tender in the tomato broth from the heirloom tomatoes.  🍅 This is one of those simple good veg recipes. Ingredients and Recipe for Romano Beans with Heirloom Tomatoes and Purple Leaf Sweet Basil Serves 2-4 1 pound fresh romano beans, washed and trimmed 2 tablespoon

pear jam with saffron infused honey and cardamom

  Pear Jam with Saffron Infused Honey and Cardamom The summer after high school I worked sorting Bartlett pears at the Scotts Valley Fruit Exchange in Lake County California.  I thought I would never touch or eat another pear again in my life. But, here I am years years later making pear jam in my kitchen with pears, honey and saffron grown in Lake County.  A few weeks ago My husband and I went to visit friends in Kelseyville at their finca, they generously supplied me with the pears from their orchard-Finca Castelero- for my jam.  I will never forget getting up early in the morning and riding my bike across the valley from my cousin's house to work a long hot day sorting pears.  I remember thinking whoever came up with the idea of creating a cooperative to sort, pack and send pears from family farms, including my cousin's family farm on what is now called Hendricks road, to markets all over the country really had a good idea!  I never looked at pears in the grocery store the s