Work Week Muffins

We enjoyed a semi-busy Sunday here this weekend...in the morning I baked dog cookies for Jasper and Marley, Rebecca's big happy 8 year-old chocolate birthday labs, as well as the muffins I'm about to share.  We met friends at the Tin and Lint to surprise Suzanne for her 30th birthday, and topped off the day with some downstairs room renovation.  When we make more progress, I'll share  pictures, but right now it's just a mess with a lot of potential. 

I've been making these muffins for a while now...they're great to take to work for a quick breakfast or late morning snack. I especially like that I don't use a mixer to make them, and that they contain a tablespoon of finely ground coffee.  They're also pretty relaxed about the amount of bananas you can use.  I've used two, three and four bananas, depending on what's on the counter and getting smooshy.

Happy Sunday! 

Banana Nut Muffins Recipe

• Prep time: 15 minutes
• Cook time: 30 minutes

Ingredients

• 3 or 4 ripe bananas, smashed
• 1/3 cup melted butter
• 3/4 cup sugar
• 1 egg, beaten
• 1 teaspoon vanilla
• 1 Tbsp espresso or strong coffee (optional)
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cup of flour
• 1 cup chopped walnuts (toasted or raw)

Method

No need for a mixer with this recipe.
1 Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.
2 Mix in the sugar, egg, espresso and vanilla.
3 Sprinkle the baking soda and salt over the mixture and mix in.
4 Add the flour, mix until it is just incorporated. Fold in the chopped walnuts.
5 Pour mixture into a prepared muffin tin. Bake for 25-30 minutes. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it's done. Cool on a rack.
Yield: Makes 12 muffins

Courtesy of: http://simplyrecipes.com/recipes/banana_nut_muffins/