Banana-Walnut Muffins
The symptoms of different allergies vary from person to person and from allergen to allergen.
Recipe Summary Banana-Walnut Muffins
Moist, not overly sweet. Nutty, soft, and not overly dense. A great breakfast on a lazy Sunday.Ingredients | Walnut And Banana Allergy1 ¼ cups walnuts, finely chopped2 cups all-purpose flour¾ cup white sugar¾ teaspoon baking soda½ teaspoon salt3 very ripe bananas, mashed2 eggs, beaten6 tablespoons unsalted butter, melted and cooled¼ cup sour cream1 teaspoon vanilla extractDirectionsPreheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.Spread walnuts onto a baking sheet. Toast in the preheated oven until nuts start to turn golden brown and become fragrant, 10 to 15 minutes. Remove from the oven and chop finely when cool enough to handle. Leave oven on.Whisk flour, sugar, chopped walnuts, baking soda, and salt together in a large bowl.Combine bananas, eggs, melted butter, sour cream, and vanilla extract in a separate bowl. Fold banana mixture into flour mixture until just combined. Scoop batter evenly into the prepared muffin tin.Bake until muffins are golden brown on top and tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack. Serve warm or at room temperature.Info | Walnut And Banana Allergyprep: 15 mins cook: 30 mins additional: 5 mins total: 50 mins Servings: 12 Yield: 12 muffins
TAG : Banana-Walnut MuffinsBread, Quick Bread Recipes, Muffin Recipes, Banana Muffin Recipes,