I adjusted this
recipe by adding 3/4 cups chopped walnuts and 1 tsp vanilla. Make sure not to overbeat your batter, or else you will get tunnels in your muffins. Then they'll be tough and your face will be sad. Plus, I just learned from this
website that the muffin top will be too smooth, brown less easily, and appear dull. How ugly! So, follow their advice and limit yourself to about 25 strokes and leave a few lumps in there. That website has way too much information for me, so let's just move onto the actual baking of the muffins.
Rather than using a loaf pan, I spooned the dough into muffin trays. Make sure that you fill the muffin wells no more than 3/4 of the way full. Put a little water in any empty wells so that your muffins cook evenly. I baked the muffins at 325 degrees F for about 20 minutes.
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| nomnomnomnomnomnomnom! |
The muffins came out super moist, so I didn't even need to spread butter onto the bread! Delightful! I am such a chocoholic that I often add chocolate chips to anything that seems reasonable, but these muffins were so moist and the walnut-banana combination was so flavorful that I didn't need any chocolate.
