Banana Muffins - With Whole Wheat and Nuts

These banana muffins are packed with flavor, are not overly dense and have a nice crumb. They are also easy to make. 

To increase flavor and reduce moisture, the banana liquid is removed from the bananas by heating in the microwave and then the liquid is reduced by cooking briefly and then combined with butter.

This is a great way to use leftover older bananas the your family will not eat. You can also use frozen bananas. Thaw before using. They come out of the tins easily.

Ingredients (makes 12 muffins)

Nuts

1 1/2 cups walnuts, chopped coarse

Wet Ingredients

3-4 very ripe bananas, soft, darkly speckled

6 tablespoons unsalted butter

1/4 cup sour cream
2 large eggs, beaten lightly
1 teaspoon vanilla extract

Dry Ingredients

1 1/2 cups all-purpose flour

1/2 cup whole wheat flour
3/4 cups granulated white sugar
3/4 teaspoon baking soda
1/2 teaspoon table salt

Topping (optional)

Course Crystal or Sanding Sugar

Chopped walnuts

Instructions 

Adjust oven rack to lower middle position and heat oven to 350F degrees (no convection). Cover a baking sheet in aluminum foil and add the whole nuts. If frozen, toast until slightly browned 15-17 minutes. If not frozen bake 10-12 minutes. Toasting walnuts brings out the flavor. Alternatively you can do this is a skillet on the cooktop. 

Spray the muffin tin with food release and set aside.

Peel the bananas into a medium microwave-safe bowl. Mash slightly with a fork. Cover with plastic wrap. Poke 2-3 holes in the wrap and microwave on high for 3-4 minutes. Remove from microwave and mash again. Place the mashed banana mixture into sieve set over a bowl. Using the back of a spoon. work the mixture into the mesh strainer until the bananas are thickened and excess water is removed. Place the mashed bananas into a medium bowl and set aside.

Place the liquid from the bananas into a small pot and heat over medium heat stirring regularly until the liquid is reduced by about half and becomes syrup-like. Add the butter and stir until it is melted and combined. Set aside to cool.

Combine the dry ingredients in large bowl using a whisk. Chop the nuts coarsely and stir into the dry ingredients. 

To the mashed bananas in the medium bowl add the sour cream, eggs, vanilla, and the cooked and cooled banana syrup mixture. Stir to combine. 

Lightly fold the wet banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Scoop the batter evenly into the 12 muffin cups. Each cup should be nearly full using a standard size muffin/cup cake tin. Sprinkle with toppings (optional). 

Bake until muffins are golden brown and toothpick inserted in center comes out clean, about 30-35 minutes. Cool in tin for 5 minutes, then using a fork remove each muffin to a wire rack. Serve warm or at room temperature. Can be stored for longer periods in the refrigerator or freezer. Warm to room temperature before serving.