These banana nut muffins are my own rendition of my mother-in-law's recipe... which originally came from her mother-in-law... which may or may not have been originally hers! :) I know. That was fun.
Anyway, they're really great. They're uber-moist, almost gooey {though if cooked as muffins and not a loaf, you won't get icky actual goo}, not at all healthy, and super yum.
I took my mother-in-law's recipe, which makes enough for an army- perhaps literally, and reduced it by 5 or so. Then I tweaked a few ingredients, rounded up or down as I thought was best, added some flax seed to make it a bit healthier and voila-- this recipe was born! I hope you like it. Sorry 'bout the hips. ;)
RECIPE: Banana Nut Muffins
Ingredients:
6 1/2 Tbs. butter (soft/melted a bit)
1 1/4 c. sugar
2 eggs
2 Tbs. milk
1 tsp. vanilla
3/4 c. mashed bananas {I used like 3 large ones... it's flexible.}
3/4 tsp. baking powder
1/2 tsp. baking soda
1 3/4 c. flour
1/2 tsp. salt
1/4 c. chopped nuts (walnuts, pecans, whatev)
1/4 c. flax seed meal
Directions:
Whisk together butter, sugar, eggs, milk, vanilla and bananas. In a separate bowl {nice concept; I never do}, combine dry ingredients. Gently add in dry ingredients, a little at a time. Pour into greased muffin tins {only fill the cups about 1/2 full... it's pretty heavy batter and will just goop over the edges otherwise}. Bake at 350F for 20 minutes or until golden brown and a toothpick inserted in the center comes out clean.