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Banana nut muffins are another common food I remember from my childhood. While she doesn’t make them often, my mom loves a good muffin. Whenever my mom makes a batch, they never last long, but then, most sweet treats never do in our household.

When I was a student at the University of West Alabama, I frequently visited the Touch of Home Bakery. I loved their taco salads and their fried catfish, but I especially loved their baked goods. I usually got a doughnut for myself, but whenever they had banana nut muffins or the muffin tops, I would get some to surprise my mom on my weekend trips home.

The recipe for these muffins is simple to follow and the resulting muffins are a welcome change from store-bought ones. The shopping list recipe calls for bananas, walnuts, flour, sugar, baking powder, salt, milk, eggs, and oil.

Ingredients

• 2 cups of all-purpose flour
• ¼ cup of sugar
• 1 tablespoon of baking powder
• ½ teaspoon of salt
• 1 cup of milk
• 1 egg, beaten
• 1/3 cup of vegetable oil
• ¾ cup of mashed bananas
• ½ cup of chopped walnuts

 Preheat the oven to 400 degrees. Grease a 12-cup muffin pan. Sift flour, sugar, baking powder, and salt into a medium bowl; make a well in the center of the mix. Mix milk, egg, oil, banana, and walnuts in a small bowl. Pour mixture into the well. Mix the batter until moistened; do not overmix. Spoon the batter into prepared muffin cups. Bake until a toothpick inserted in the center comes out clean or until muffins are golden brown, about fifteen minutes.

While my mom likes her muffins plain, peanut butter apparently goes well with banana nut muffins. Give it a try and see what you think.

Happy baking!