BANANA, COFFEE AND WALNUT MUFFINS are soft little cakes with an intense flavor and a marked aroma, of American origin but lightened of excessive fats, perfect to serve at breakfast when you need the kick of coffee and the energy of banana and walnuts—foods perfect to start the day fully charged. Naturally these muffins can also be enjoyed during many other breaks throughout the day, whenever you experience a dip in blood sugar or, more simply, your craving calls for it.
Making muffins is very simple and does not require great pastry skills: just follow the recipe directions and it will be done soon. As you can see in the step-by-step recipe, the only condition for the successful outcome of these sweets is the perfect ripeness of the bananas, which must be healthy but very ripe, so they can release all their sweetness.
For the rest, don’t worry about anything and follow the instructions; in a short time and without effort you’ll have very tasty treats that everyone will enjoy.
SEE OTHER RECIPES WITH BANANAS:
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 8 muffins
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 305.90 (Kcal)
- Carbohydrates 45.59 (g) of which sugars 18.79 (g)
- Proteins 5.32 (g)
- Fat 12.16 (g) of which saturated 1.34 (g)of which unsaturated 6.45 (g)
- Fibers 4.12 (g)
- Sodium 50.13 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup bananas (very ripe (about 2 medium bananas), mashed)
- 3.4 oz milk (at room temperature)
- 2 oz coffee (cold (brewed))
- 4 tbsp vegetable oil
- 2 cups all-purpose flour
- 1/2 cup + 1 tbsp granulated sugar
- 2 1/2 tsp baking powder
- 1 pinch salt
- 1/3 cup walnuts (chopped)
Tools
- 1 Bowl
- 1 Whisk
- 8 Muffin liners
- 1 Sieve
Steps
Place the bananas in a bowl and mash them with a fork until you obtain a puree. Add the milk, the cold coffee, the oil and combine them.
Combine the sifted flour with the baking powder, the sugar and a pinch of salt.
Quickly mix everything together, add the chopped walnuts and fold them in.
Grease and flour disposable muffin tins (or use paper liners), and fill them 3/4 full.
Bake the banana, coffee and walnut muffins in a preheated conventional oven at 392°F for 20 minutes.
Once baked, remove them from the oven and let them cool completely before unmolding.
STORAGE
BANANA, COFFEE AND WALNUT MUFFINS can be stored at room temperature for 2 days. You can also, once cooled, place them in freezer bags and freeze them.
