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Banana Nut Muffins

Was peaking around pinterest for a muffin recipe and came across this From the kitchen: Banana Walnut Muffins .  So I threw them together and they turned out great.  I modified the recipe slightly as followed but am sure the original is just as great!  They were said to be the best you have ever had, well they are probably the best banana nut muffins I have had.

I made some regular size muffins and some mini muffins for my mini family members.  Reduce the cook time for small muffins.  The original recipe yielded 16 muffins, I ended up with more than that.  If I did anything differently I would reduce the cooking temperature to 350 and increase the cooking time.

Banana Nut Muffins

Banana Nut Muffins:


  • 2 cups flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 5 ripe bananas
  • 1 cup brown sugar
  • 1/2 cup melted butter
  • 2 eggs, at room temperature
  • 1/4 cup applesauce
  • 1 tsp vanilla
  • 1/2 cup pecans, chopped


  • 2 Tbs butter, melted
  • 1/4 cup walnuts, chopped
  • 1/3 cup brown sugar
  • 1/4 cup flour
  • pinch of salt

Preheat oven to 375 degrees, and prepare approximately 20 muffin tins with paper liners or cooking spray.

In a bowl combine flour, baking soda, and salt sift or whisk together and set aside.

In a small bowl smash two of the five bananas with a fork until smashed but not smooth.  Add pecans and set aside.

With a whisk attachment in your kitchen mixer combine the other three bananas and brown sugar.  Mix for about 3 minutes, until nice and smooth.  Add in butter, eggs, applesauce, and vanilla.  Mix until well combined.

Add in the flour mixture and mix until just combined.  Fold in by hand the smashed bananas and pecans.  Spoon batter into prepared muffin tins until they are just half full.

Banana Nut MuffinsMix together all of the topping ingredients until it forms a crumble.  Sprinkle evenly on top of the muffin batter, press crumb down slightly.

Bake for 15-18 minutes or until a toothpick comes out clean.

Grandma’s Zucchini Bread

Zucchini is always something we have plenty of in our family during the summer.  With the surplus in the garden we often will grate the zucchini and freeze it in 2 cup quantities for baking throughout the year.  My grandma has made this recipe all my life and I would imagine most of hers.  This recipe was passed to me from my grandma and I use it often.

Grandma's Zucchini Bread

Grandma’s Zucchini Bread:

This recipe will yield two loaves

  • 3 eggs
  • 1 cup oil or 1/2 cup oil and 1/2 cup applesauce
  • 2 cups sugar
  • 2 cups grated zucchini
  • 3 tsp vanilla
  • 1/2 c nuts, optional
  • 3 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 Tbs cinnamon
  • 1/4 tsp baking powder

In a large bowl stir together eggs, oil, sugar, and zucchini.

Separately sift together flour,baking soda, salt, cinnamon, and baking powder.  Then add to zucchini mix.

Stir until just combined, and then mix in nuts and vanilla.

Pour equally into two greased loaf pans.  Bake at 325 degrees for about 1 hour.  Cool in pans for 10 minutes before turning out on a cooling rack to cool.

Zucchini Bread Sandwiches

I stopped by my grandma’s house the other day and she gave a frozen loaf of zucchini bread to take home.  It didn’t last long in our house.  Immediately I thought of zucchini sandwiches.  Just a simple sandwich of zucchini bread with either cream cheese or peanut butter or both spread between two pieces.

My sister and I took a lot of road trips with my grandparents during the summer.  Grandma would always pack these zucchini sandwiches for along the way.  Now I find myself packing them anytime we have a long ways to travel.  Thank you Grandma for this wonderful memory and the goodies to pass along.

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