Banana Walnut Muffins

I made these babies for breakfast this morning. It was snowing just enough to make everything beautiful and banana nut muffins seemed perfectly homey.

These are moist inside and crunchy on the top, like a perfect bakery muffin. The batter will be thick, but that helps to keep the nuts and bananas from sinking to to the bottom. Enjoy!

Banana Walnut Muffins

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons cinnamon

2 teaspoons baking powder

1/3 cup butter, melted

1 egg, beaten

1/3 cup milk

1 ½ - 2 bananas, chopped into bite-size pieces

¾ cup walnuts, chopped

extra sugar for sprinkling

Preheat your oven to 400 degrees F and grease your muffin tin or line it with liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt, cinnamon, and baking powder.

Add the egg, milk, and butter to the dry ingredients and stir until combined. Then stir in the chopped bananas and walnuts.

Fill the baking cups nearly all the way for a substantial, bakery-type muffin. I sprinkled mine with a little extra sugar to make them crunchy on top, but a sugar cinnamon or streusel topping would also be delicious.

Bake for about 20 to 25 minutes in the preheated oven, or until done.

I made about 9 good sized muffins using these proportions, but you could probably stretch it to 12 if you made smaller ones. I would probably reduce the baking time and start checking them after about 17 minutes.