First preheat oven to 180 degree C (350 degree F). Place oven rack in the middle of the oven.
Line a 24 muffin pan with paper liners.
Lightly toast walnuts in oven or non stick pan for 8 to 10 minutes. Let cool and chopped walnuts coarsely.
Prepare the DRY ingredients needed to bake the muffins. Details of ingredients are in SUPPLIES of snapguide or please access www.huangkitchen.com/dainty-b… for more details.
In a large bowl combine the DRY ingredients ( flour mixture ) together and mix well.
Prepare the WET ingredients needed to make the muffins. Details are in SUPPLIES of snapguide or you can access www.huangkitchen.com/dainty-b… for more details.
Then in a medium size bowl lightly beat the eggs.
Then add in mashed bananas. Mix well with a whisk.
Stir in the cooled and melted butter.
Mix well to make sure all the WET ingredients ( banana mixtures ) are combined.
Using a rubber spatula lightly fold the WET ingredients ( banana mixture ) into the DRY ingredients ( flour mixture ).
Mix until JUST combined and the batter is thick and chunky. Do not OVERMIX.
Spoon the batter into the muffin cups using an ice- cream scoop.
Spoon the batter into the muffin cups until 3/4 full.
Bake the muffins in the preheated oven for 18 to 30 minutes or until a toothpick inserted in the centre of the oven comes out clean.
Place the baked muffins in the muffin pan on a wire rack to cool for 5 minutes.
Then remove muffins from the muffin pan to cool completely on wire rack.
And you're done! These banana walnut muffins are best eaten warm. However they can also be stored in refrigerator for a few days.
This recipe can made 12 regular size muffins or 24 dainty size muffins.
This recipe needs very ripe bananas which are soft and sweet. Hence you can freeze ripe bananas in the freezer so you don't have to wait for them to ripe before making these yummy muffins. ENJOY!