Homemade Organic Banana and Walnut Muffins

I got the original recipe from the Williams – Sonoma Muffins cookbook.  I have adapted this recipe.

Here’s What You’ll Need:

  • 1 1/2 cups of organic white unbleached flour
  • 3/4 cup organic cane sugar
  • 3/4 cup organic walnuts, coarsely chopped
  • 1 1/2 tsp. of baking soda
  • 1/4 tsp. Real Salt
  • 1/2 cup organic walnut oil or melted organic pasture butter
  • 1 large pasture egg
  • 2 or 3 medium to large very ripe bananas, slightly smashed to yield 1 1/4 cups.
  • 3 Tbsp. organic buttermilk or organic whole milk
  • Organic pasture butter, for greasing muffin tin

Here’s How I do it:

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Grease 10 muffin cups with pasture butter.
  3. Fill the unused cups 1/3 cup full of water to prevent warping of the muffin pan.
  4. Mix the flour, sugar, chopped walnuts, baking soda and salt in a bowl.
  5. In another bowl, mix the butter or oil, egg, mashed bananas, and buttermilk or milk until blended.
  6. Add the dry ingredients and beat well until evenly combined and creamy.
  7. Spoon the batter into each muffin cup, filling it level with the cup.
  8. Bake until golden, dry and springy to the touch, approximately 20 – 25 minutes.  A toothpick inserted to the center of the muffin should come out clean.
  9. Place the muffins on a wire rack to cool for 5 minutes.  Serve warm or room temperature with Maple Butter or butter.
  10. Enjoy!

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