These banana muffins are a wonderful combination of krispy, fluffy, sweet, nutty and aromatically. They are easy to bake even for a real beginner. But please use an overripe banana dueto a special delightful aromatic.
Ingredients :
170g overripe banana
1/2 tbsp. lemon juice
1/2 tsp. vanilla extract
150g all-purpose flour
1 tsp. baking powder
1 pinch baking soda
30g pistachios, baked, peeled and coarsely chopped
1 egg
60g butter
110g granulated sugar
1/4 tsp. salt
40g sour cream
Instructions :
Mash banana with lemon juice and vanilla, set aside. Preheat the oven to 200°C.
Mix together flour, baking powder and baking soda, 2 times sifting and add pistachios, mix well and set aside.
Mix sugar and salt together. Then whisk the butter by using an electic hand whisk untill smooth. Gradually add in sugar mixing and further whisk until the butter is creamy and fluffy. Add egg to the butter mixture and whisk about 1 minute or until well combined.
Add in banana mixture and stir well. Stir in the flour mixture in 3 stages, alternating with sour cream. Mix them just until incorporated.
Spoon the batter into the prepared muffin pan for about 3/4 full and sprinkle some chopped pistachios on the top. Place the muffin pan in the middle of oven and bake for about 25 minutes or until an inserted wooden pick comes out clean. Remove the muffin pan from the oven and rest in the pan about 5 minutes before remove from the pan and place on a wire rack to cool.
I forgot to count how often I already baked these muffins. I love how wonderful the house smell after baking them and the way it tastes. Everyone around me loves banana muffins :-)
Mix together flour, baking powder and baking soda, 2 times sifting and add pistachios, mix well and set aside.
Mix sugar and salt together. Then whisk the butter by using an electic hand whisk untill smooth. Gradually add in sugar mixing and further whisk until the butter is creamy and fluffy. Add egg to the butter mixture and whisk about 1 minute or until well combined.
Add in banana mixture and stir well. Stir in the flour mixture in 3 stages, alternating with sour cream. Mix them just until incorporated.
Spoon the batter into the prepared muffin pan for about 3/4 full and sprinkle some chopped pistachios on the top. Place the muffin pan in the middle of oven and bake for about 25 minutes or until an inserted wooden pick comes out clean. Remove the muffin pan from the oven and rest in the pan about 5 minutes before remove from the pan and place on a wire rack to cool.
I forgot to count how often I already baked these muffins. I love how wonderful the house smell after baking them and the way it tastes. Everyone around me loves banana muffins :-)
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