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Supermoist Banana-Nut Muffins

Source of Recipe


From "The Weekend Baker" by Abigail Johnson Dodge






List of Ingredients



• 1-3/4 cups all-purpose flour
  
• 2 tsp baking powder
  
• 1/4 tsp baking soda
  
• 1/2 tsp salt
  
• 3 medium very, very ripe bananas, peeled
  
• 3/4 cup firmly packed light brown sugar
  
• 1/3 cup canola or corn oil
  
• 2 large eggs
  
• 1 tsp pure vanilla extract
  
• 2/3 cup coarsely chopped walnuts, toasted (optional)
  






Instructions



1. Position an oven rack on the middle rung. Heat the oven to 375° F. Line 12 regular-sized muffin cups with foil or paper liners.
   
   
2. In a medium bowl, combine the flour, baking powder, baking soda and salt. Whisk until well blended. In a large bowl, combine the bananas, brown sugar, oil, eggs and vanilla. Beat with an electric mixer (stand mixer fitted with the paddle attachment or handheld mixer) on medium speed until well blended with only small bits of banana visible. Pour in the dry ingredients and gently stir with a rubber spatula just until blended. If using the nuts, add them when the flour is almost blended, and stir to incorporate.
   
   
3. Scoop the batter into the lined muffin cups, dividing evenly. They will be almost full. Gently tap the pan on the countertop to settle the batter. Bake until the tops are golden brown and a toothpick or cake tester inserted in the center of one muffin comes out clean, about 18 minutes. Transfer the muffin pan to a rack to cool for 10 minutes, and then carefully remove the muffins from the pan and set them on the rack to cool. Serve warm or at room temperature.
   
   Makes 1 dozen muffins.