2 eggs
1 1/4 cup mashed overripe bananas
1 cup whole wheat flour
1 cup flour
1/2 cup chopped walnuts
2/3 cup light brown sugar
1/2 cup milk
1/4 cup butter, at room temperature
1 1/2 teaspoon baking powder
1 teaspoon vanilla
1 teaspoon cardamom
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 banana, sliced into 1/4 inch slices (optional)
Directions:
Preheat oven to 350. Grease or line 16 wells in a muffin tin. In a large bowl, whisk together the spices, nuts, baking powder and both flours. Set aside. In another large bowl, cream together the butter and sugar. Beat in the eggs and vanilla. Stir in the milk then add the dry ingredients. Mix to combine. Fold in the mashed banana. Divide evenly into wells. Top with slices of banana (one per muffin) if desired.
Bake about 20-25 minutes or until a toothpick inserted into the center of the center muffin comes out with just a few moist crumbs. Note: if the tops are covered in banana slices, slide the toothpick at an angle, under the banana to test. Do not pierce the banana slice. Cool on a wire rack.
My thoughts:
In the interest of full disclosure, while I did come up with the recipe for this muffins, I didn’t actually eat any. I am not a fan overripe bananas or really bananas that are even just barely past green. Yup, I like an unripe banana or no banana at all. My husband, however, doesn’t share my aversion and requested a recipe for banana muffins that had nuts (which I also don’t really care for in baked goods), used butter and whole wheat flour (again, not a favorite) and I am nothing but accommodating (at least when it comes to baking) so I came up with these muffins that included all of his stipulations and cardamom, which he adores. According to him, they are quite moist but very light textured and very flavorful. The banana slice added some moisture and really added to the banana flavor.
They are adorable. I was SO hoping you would post the recipe when I read your first note on Twitter, they sounded so good!
I love the idea of putting a banana slice on top, that’s so cute! Love your recipes! 🙂
I’m with anna. Awesome idea, and great presentation!
I definitley am with you on your personal preference for bananas. So I am sad to say I probably won’t be making any anytime soon!
Your Blog has really wonderfull photos, everything seems so delicious.
what a lucky guy!
i love the addition of the banana slices on top of the muffin!
I like how these look. The banana on top make them extra special.
🙂
I am going to make these this week for my kids’ Teacher Appreciation brunch… I will let you know how they go.
Mmmm those look delicious. How long do those bananas on top stay fresh? Or is it an eat-the-day-of kind of thing?
Chelle-The bananas hold up fine for a few days because they cooked. We even froze some successfully.
Can I have one? These look so good.
Wow, these are lovely! My kids adore banana (no nut!) muffins. I’ll definitely try the banana slice idea the next time we make some – thanks!
Not only do the banana slices make the muffins look especially appealing, but they’re also great for flavor identification! You know right away what you’re getting 🙂
Okay, I made them with a couple of changes… more mashed banana (because I had a ton of frozen ripe ones). No carmadon because we had none so I used clove, ginger, and allspice. Oh and I had no walnuts so I used a bit of granola that I smashed up.
The report was: “Mom these are the best muffins ever. You should sell them.” So I guess they were good.
I love the banana on top. I like to put something on top, an indicator of the ingredients, but I never thought of a banana slice. Love it! 😉