Mmmm you can make these muffins simply for the sweet smell that fills your home as these scrumptious morsels bake *eyes go slightly crossed as tongue lolls out dreamily* Warm cinnamon and nutmeg with the fresh sweetness banana and the cozy nuttiness of the walnuts…
The muffins are sort of like a regular muffin and a scone had a baby. They are drier than your average breakfast muffin or banana bread, but they are moister than a classic homemade scone. I really love these muffins because they are not overly sweet, but they are super banana-y and the walnuts add a satisfying crunch to every bite.
Enjoy these babies with some warm butter peanut butter slathered on top.
This muffin recipe is from Country Breakfasts by Ken Haedrich and honestly, reading it is like being enveloped in a cozy warm blanket of breakfast memories and recipes. The author says, “By its very nature quiet and serene, breakfast defies all attempts to become something nouvelle, cutting edge, fashionable. We’re safe at breakfast, allowed to drop our defenses and worldly concerns.” And boy, do I love me some breakfast! <3 For some reason, I imagine a stout and kindly bed-and-breakfast owner pouring over this cookbook and making delicious daily morning feasts for their BnB’s travelling guests. And after baking these deeeelicious muffins, I only have about half a dozen cookbooks to go on my journey through cooking through each and every single one of my treasured little gems of recipe assemblies.
A few lessons I learned:
– Don’t chop the walnuts too small, or you won’t get the nice crunch from them, or else it’ll be more like walnut flour mixed into your muffins.
– Mix the batter thoroughly – I accidentally left some dry flour in places and it stayed through the baking so I had to sort of brush off the dry flour from my muffins.
– I’m wondering if the amount of baking soda should be reduced, because my muffins still had that sort of metallic/acidic taste every now and then from (I assume) the baking soda.
– You can replace the whole wheat flour with sorghum flour, since it has light texture and a mild, sweet flavor, just like wheat flour.
banana walnut muffins
from Country Breakfasts by Ken Haedrich
– 1 large egg
– 1/3 cup packed brown sugar
– 2 large ripe bananas, mashed
– 3/4 cup [dairy-free] milk
– 1/4 cup vegetable oil
– 1 1/2 cups unbleached flour [I used Bob’s Red Mill 1-to-1 Gluten Free Baking Blend]
– 1 cup whole wheat pastry flour [I used sorghum flour]
– 1 tsp baking soda
– 1 tsp baking powder
– 1/2 tsp ground nutmeg
– 1/2 tsp ground cinnamon
– 1/2 tsp salt
– 3/4 cup finely chopped walnuts
– Preheat the oven to 400 F.
– In a bowl, whisk the egg, brown sugar, bananas, milk and oil.
– In a separate bowl, mix the rest of the ingredients, including the walnuts.
– Pour the liquid mixture into the dry mixture and mix until it’s all even.
– Divide the batter into the muffin cups of a muffin tin [make sure it’s greased if it’s metal].
– Bake for ~ 20 to 22 minutes, until the center is no longer squishy.
– Cool the muffins in the pan for a couple minutes, then remove them from the pan and serve. YUM 🙂
There’s no rule that says you have to eat breakfast in the morning. Pancakes and scrambled eggs for dinner? Bomb. Strawberry crepes at 2 am? Even better. Don’t just take it from me. Even Haedrich agrees, “After all, good food is good food, no matter what time of day you eat it.”