Makes 12 muffins
YouTube instructional video is at the bottom.
What you’ll need
All-Purpose flour
Sugar
Unsalted butter
Shortening
1 large egg
baking powder
baking soda
salt
vanilla extract
cinnamon
all spice
chopped walnuts
2 ripe bananas
Tools you’ll need
12 mold mini cupcake pan
cupcake liners
Preparation of ingredients
Step 1- Add 1 1/4 Cup All-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon cinnamon, 1/4 teaspoon all spice and 1/4 teaspoon salt. Stir all ingredients together.
Step 2- In a separate bowl Add 1/2 stick unsalted butter (Room temp), 1/8 cup shortening (Room temp) and 3/4 Cup sugar. Mix or stir for 2 to 3 minutes.
Step 3- Add 1 large egg (Room temp) Mix or stir until well combined.
Step 4- Add 1 teaspoon vanilla extract. Stir or mix all ingredients until well combined.
Step 5- Peel bananas, chop bananas into thick slices and mash bananas until smooth and creamy.
Step 6- Add mashed bananas into batter. Mix or stir until well combined.
***Add paper liners into cupcake pan***
***Preheat oven to 325 degrees***
Step 7-Add dry ingredients into wet ingredients. Stir all ingredients together until well combined
Step 8- Add 3/4 cup chopped walnuts. Stir all ingredients together.
Step 9- Add banana nut batter into each individual cupcake mold. Spread batter around as evenly as possible.
Step 10- Chop 1/3 cup chopped walnuts until it resembles coarse crumbs. Sprinkle on top of your banana nut muffin batter.
Step 11- Place in a preheated 325-degree oven for 20 minutes. Once done remove banana nut muffins out of oven. Toothpick inserted into the center of the muffins should come out clean. If not bake for an additional 5 minutes. Let cool for an hour before serving.
Step 12- Serve warm or at room temperature. Enjoy.
Store your muffins- Place in a plastic bag or container. Can remain fresh up to a week.
YouTube instructional video
