A perfect moment happened the other day. I had the urge to bake, I wanted to make these muffins, and we just so happened to have perfectly extra ripe bananas just sitting in the fridge. God, is that you?
The thing I love about muffins is that they are kind of an acceptable way to eat a cupcake for breakfast. But, even better you can eat them anytime of the day. For breakfast with coffee, as a mid-day snack, or paired with wine during your Bachelorette watch party. At least that's how we ate them.
For these Maple Banana Nut Muffins, chopped walnuts got a soaking in maple syrup then were layered between thick banana muffin batter. Everyone drool with me now.
Pictures on the floor to attempt the perfect shot...it didn't come out as pretty as I hoped.
Maple Banana Nut Muffins recipe adapted from Week of Plenty
yields 12 muffins
1 cup walnuts, chopped
1/4 cup pure maple syrup (not pancake syrup)
2 cups flour
2 tsps. baking soda
1/2 tsp. salt
1/4 cup coconut oil
2 tsps. vanilla extract|
1/4 cup sugar
4 overripe bananas
Preheat your oven to 350 degrees. Line a muffin tin with liners or make your own parchment paper liners using this tutorial.
In a small bowl combine the chopped walnuts and maple syrup then set aside. In a medium bowl whisk together the flour, baking soda and salt then set aside also. Melt your coconut oil in 5-10 second incriminates until liquified. Combine in a large bowl with the vanilla extract, egg and sugar. Mash in your bananas with a potato masher or large fork. Stir the dry ingredients into the wet ingredients with a wooden spoon.
Spoon a small amount of batter into the bottom of each liner. Spoon a few of the maple syrup walnuts over the first layer of batter. Then top each with more batter (I had some leftover batter). Garnish each with a few more maple syrup walnuts.
Bake the muffins for 23-26 minutes or until a toothpick comes out clean. Serve with a little pat of butter!