Banana-Nut Muffins

The search is over. The perfect banana bread recipe is mine.

Goodbye hours spent buried in cookbooks. Goodbye time wasted scouring websites and food blogs. I don't need you any more. This recipe for banana bread from joyofbaking.com is it. I am never ever going to search for another banana bread/muffin recipe, ever (well, at least that's what I'm claiming for now).

The first time I used the joyofbaking banana bread recipe was for this Banana-Chocolate Chip Bread that changed my life. This time, I used it for some Banana-Nut Muffins. And, I am telling you, this banana bread is the real deal.

Using the same banana bread base I used before, I omitted the chocolate chips and added some walnuts and cinnamon instead.
And used a muffin tin instead of a loaf pan (it cooks quicker, if you are short on time).
The results were spectacular. Not only did my house smell like delicious banana baked goods for at least a day, but also the muffins themselves were scrumptious.
How sweet it is for the search to be over!

Banana Nut Muffins (from joyofbaking.com)
1 cup toasted walnuts or pecans, coarsely chopped
1 3/4 cup all purpose flour
3/4 cup granulated white sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
2 large eggs, lightly beaten
1/2 cup unsalted butter, melted and cooled
3 ripe large bananas, mashed well (about 1 1/2 cups)
1 tsp pure vanilla extract

Preheat oven to 350 degrees and place oven rack to middle position. Grease a muffin tin, and set aside.

In a large bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. Set aside.

In a medium-sized bowl, combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or a wooden spoon, lightly fold the wet ingredients into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth). Scrape batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, about 20-25 minutes. Place on a wire rack to cool for 5 minutes and then remove the bread from the pan.

Serve warm or at room temperature.