Oven Baked Banana Nut Muffins Recipe

Oven-baked banana nut muffins recipe. Very popular banana muffins baked in an oven, very easy and delicious!

Muffins have come a long way since the days of the lead-weight bran and molasses variety. We still get asked for bran muffins in the store, but generally not by people who have experienced the new wave of muffins.

The shape is the only thing these muffins have in common with their forefathers; their ingredients are certainly good quality, but not necessarily good for you. However, the taste and texture are very good. The rule of thumb is that anything that looks like a muffin can be eaten in the morning with a clear conscience.

Muffins are also very simple to make-there are just three secrets to success: 1-keep the wet ingredients separate from the dry until the last moment; 2- mix the dry ingredients thoroughly to distribute the baking soda and powder evenly; 3- mix the muffins as little, as lightly, and as quickly as possible once you have combined the wet mixture with the dry.

Muffins are leavened by the carbon-dioxide gas produced when the baking soda comes in contact with an acid- fruit juice, buttermilk, sour cream, etc. ( Baking powder contains both the acid and alkaline components: it starts to work first when the liquid is added, and a second time when exposed to heat- that is why it’s called double-action. ) if the muffin batter is mixed too long, or there is a delay in putting them in the oven, the gas will escape before they are baked and muffins will be heavy.

Having said all this, some of the muffin recipes use the technique borrowed from cake-making- creaming the butter and sugar together first, adding the eggs, and then the flour. No wonder muffins aren’t like used to be.

Oven-Baked Banana Nut Muffins Recipe

Ingredients

• 1 large egg, beaten
• 1/2 cup granulated sugar
• 6 tablespoons vegetable oil
• 1 cup (250 ml) mashed bananas
• 1 teaspoon vanilla extract
• 1½ cups wholewheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup walnut pieces

Method