Banana Nut Muffins
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What you need: 2 old blackish bananas ½ cube butter (about 50 grams) 100 ml milk 2 eggs 200 ml sugar 300 ml flour 2 tsp baking powder ½ - 1 Tbsp Soul Warming Pumpkin Spice ½ tsp salt ½ - 1 cup walnuts |
Method:
Preheat oven to 350° F (175° C)
Line a muffin tin with muffin size paper cups or grease each cup with butter instead of using paper cups.
Melt the butter and add the milk, set aside once it has reached room temperature.
In a mixing bowl, beat eggs, bananas, and sugar until well blended, but there are still lumps of banana left.
In a small bowl, mix flour, baking powder, pumpkin spice, and salt. Add it to the egg mixture and fold it in gently.
Add the butter mixture and the nuts, stir until batter has an even texture. Add additional spice blend if needed, stir.
Using a ¼ cup measuring spoon, fill each paper cup about ¾ ways full. Top off each muffin cup if there is extra batter or use a tsp to even out batter until each cup has about the same amount.
Bake for 20-30 minutes or until the tops of the muffins are a nice brown and a toothpick comes out clean.
Preheat oven to 350° F (175° C)
Line a muffin tin with muffin size paper cups or grease each cup with butter instead of using paper cups.
Melt the butter and add the milk, set aside once it has reached room temperature.
In a mixing bowl, beat eggs, bananas, and sugar until well blended, but there are still lumps of banana left.
In a small bowl, mix flour, baking powder, pumpkin spice, and salt. Add it to the egg mixture and fold it in gently.
Add the butter mixture and the nuts, stir until batter has an even texture. Add additional spice blend if needed, stir.
Using a ¼ cup measuring spoon, fill each paper cup about ¾ ways full. Top off each muffin cup if there is extra batter or use a tsp to even out batter until each cup has about the same amount.
Bake for 20-30 minutes or until the tops of the muffins are a nice brown and a toothpick comes out clean.