Actually, that should read “Banana-without the Walnuts Muffins” since I omitted the walnuts purely because I didn’t want to spend the money on buying a bag right now. I also chose this recipe because I had most of the ingredients in the cupboards and I’m all for using up while I got since we’re down to three days (THREE!) until our closing and then we commence marathon painting/moving.

Going through our stuff is awesome because I’m able to finally poke through my Rachael Ray magazines and find quick and easy recipes to try. I found the Banana-Walnut Muffin recipe from the April 2008 issue. Actually, I was looking specifically for muffin recipes as they are an unmessy treat. They also transport easily and will come in handy once we close and are splitting time between two residences.

Consensus?

Was the recipe easy to follow?

Most definitely! There aren’t many steps so it was pretty simple. For once I took out all my ingredients (as you can see) and quickly followed along. This recipe is great to throw together if you have unexpected guests who show up around breakfast/brunch time. However; I don’t make muffins often and wasn’t sure if I should fill the cups or do it 3/4 of the way like with cupcakes. I think next time I will fill them. The recipe yeilds a dozen but I was able to squeeze out 15 since I didn’t fill the tins.

Did the dish taste good?

Yes, though I really miss the walnuts! There’s nothing like bananas and walnuts together (aside from chocolate and bananas!). I’ve never baked with yogurt before so it was an unexpected treat. The muffins are light and fluffy.

Would you make it again?

Totally. It’s easy, tasty and doesn’t make a huge mess.

Here’s the full recipe:

Banana-Walnut Muffins

Silvana Nardone

  

From Every Day with Rachael Ray

April 2008

 

MAKES 1 DOZEN

Prep Time: 15 min

Bake Time: 20 min

 

 

   3/4 cup sugar

   1 1/2 teaspoons cinnamon

   1 1/3 cups flour

   2 teaspoons baking powder

   1/2 teaspoon salt

   1/2 cup chopped walnuts

    1/3 cup golden raisins

   1 cup mashed banana (1 to 2 bananas)

   1 cup whole milk yogurt

   1 large egg

   4 tablespoons unsalted butter, melted, or vegetable oil

  

 

 

1. Preheat the oven to 375°. Line a 12-cup muffin pan with baking liners. In a small bowl, mix 1/4 cup sugar with 1 teaspoon cinnamon.

2. In a large bowl, whisk together the flour, remaining 1/2 cup sugar, baking powder, salt, remaining 1/2 teaspoon cinnamon, walnuts and raisins.

3. In a small bowl, beat together the banana, yogurt and egg with a fork. Stir in the butter. Stir the wet ingredients into the flour mixture until just combined.

4. Fill the lined muffin cups with the batter. Sprinkle the reserved cinnamon-sugar mixture on top. Bake until golden and a toothpick inserted into the centers comes out dry, about 20 minutes.

 

Banana Muffins completed