Three ripe bananas on the last day of passover. It may not have been quite ok to go ahead and do some baking yet, but I decided that I needed to get my hands dirty in a little baking finally.
Three spotted brown bananas plus a boyfriend who loves banana bread but is trying to start eating better, equals Banana Nut Muffins. This way the potion size in controlled unlike the usually large slices that are taken from a loaf.
I used the same recipe that I do for making banana bread and just put them in a muffin tin, with liners of course. This cut the baking time from just about an hour to 25-28 minutes, and clean up was a snap. I under filled the muffins (getting 22 muffins, therefore Ben gets 2 for breakfast,) and would next time make them twice as big I think, fill them all the way to the top of the liner and do the recipe the original way.
This banana bread recipe spans my family, my mom, aunts, and I all use it, but we all do it a little differently. The original recipe stays to split the eggs add in the yolks first to the batter then at the last step, after the vanilla fold in beaten whites. This will add lift and a lightness to the bread. I have never done the recipe this way, my mom has done it both and my aunt swears by splitting the eggs up. For a muffin I think that puff and lightness may be needed to bring these Banana Nut Muffins to the top of the list.
There will always be another three ripe bananas, and therefore there will be another chance to take on these muffins.
*I only used a 1/2 cup of chopped walnuts, 1/4 cup into the batter and the rest sprinkled on top of the muffins.