Banana Nut Muffins
12 servings
60 minutes
Banana-nut muffins are a true symphony of flavors inspired by Italian cuisine. Their delicate texture, rich banana aroma harmoniously blends with crunchy nut crumbs and chocolate chips. Historically, muffins originated from English and American baking but have gained numerous variations worldwide over time. Italians, known for their love of natural ingredients, added bananas and nuts to the classic recipe to create a refined treat. These muffins are an ideal choice for breakfast or a cozy tea time; they fill the home with a warm aroma and create an atmosphere of comfort. The simplicity of preparation makes them accessible even for novice cooks, while the result consistently delights with rich flavor and appetizing appearance.
1
Bake for about 30 minutes until golden brown.
2
Mix the first 4 ingredients: flour, baking powder, nutmeg, salt.
- Wheat flour: 140 g
- Baking powder: 1 teaspoon
- Ground nutmeg: 1 teaspoon
- Salt: pinch
3
In a separate bowl, mash 4 large ripe bananas into a puree, add an egg, both sugars, milk, and mix well. Then add the butter.
- Bananas: 4 pieces
- Chicken egg: 1 piece
- Sugar: 70 g
- Cane sugar: 50 g
- Milk: 115 ml
- Butter: 120 g
4
Mix the dry mixture into the banana mixture, adding nut crumbs and chocolate chips to taste.
- Wheat flour: 140 g
- Chopped hazelnuts: 100 g
- Chocolate drops: to taste
5
Preheat the oven to 180 degrees. Grease the muffin molds with butter, fill them with the batter. Sprinkle the tops with chocolate chips (4 pieces per muffin) or remaining nut crumbs.
- Butter: 120 g
- Chocolate drops: to taste
- Chopped hazelnuts: 100 g