(or Moist and Delicious Banana Nut Muffins-pictured)
1⁄2 cup canola oil
1 cup sugar
1 teaspoon vanilla extract
2 large eggs (beaten)
3 medium ripe bananas, mashed (about 1 cup)
1⁄4 cup low fat milk
2 cups all purpose flour
1⁄2 teaspoon salt
1⁄2 teaspoon baking soda
1 cup chopped English walnuts
Using an electric or hand mixer; cream together in a medium bowl the canola oil and sugar.
Mix in the vanilla extract and beaten eggs.
Combine dry ingredients in a larger bowl, then add dry mixture alternately with mashed bananas and milk.
Fold in chopped walnuts with a large spoon or spatula and stir mixture thoroughly.
Grease and flour 1 bread pan (2-3 smaller loaf pans) or 18 muffin cups.
Allow to batter to sit in pan/s for at least 10 minutes prior to baking.
(This will allow banana bread, banana loaves or banana muffins to rise and be moist and fluffy)
For banana bread or 2-3 smaller loaves bake at 350 degrees for 45-60 minutes.
For 18 banana nut muffins bake at 350 degrees for 20-25 minutes. Use a cake test/toothpick method
to see if done when toothpick inserted about half-way in middle comes out clean.
Do not over bake or allow to burn. Check oven every 2-3 minutes after lowest time allotted for baking.
Allow to cool on a baking rack for at least 15-20 minutes prior to slicing and or serving…Enjoy!
Karen’s Tip: Use a large ice cream scoop, half-cup measure or gravy ladle that is at least 1/2 cup to scoop batter into each greased muffin tin. You may line each muffin tin with cupcake paper liners instead of greasing them, but remember not to burn edges or the paper liners will burn and will be difficult to remove.
Adjust your oven temperature and baking time accordingly.