Kindly excuse my sporadic blogging schedule. I have been all over the place this year; the first half of which went by so quickly and the rest…excruciatingly slow.

Nothing remotely exciting happened in 2017 apart from the fact that I graduated from my university and was left at a tailspin of what to do next. Bouts of depression, tears, and heartbreaks is what tainted the last couple of months.

To say I’m looking forward to 2018 would be an understatement.

I hope it brings the much needed miracles, smiles, and opportunities.

It’s fitting to end with a blog post featuring a recipe I found and fell endlessly in love with this year.

A combination of sheer boredom and moldy bananas is what led me to first make these muffins.

I’ve gone on to make these many more times since then, and I can safely say my family and I are hooked!

They’re soft, not overly sweet, full of nuts and O so moist! There is simply no other way to describe how soft and delicious these banana walnut muffins are.

You won’t be able to have just one.

 

 

And they’re highly adaptable too. Add in a swirl of peanut butter, a giant dollop of Nutella

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…or leave them plain.

They’re delicious either way!

These muffins are best served fresh out of the oven with a cup of tea.

Leftovers can be stored in an airtight container and warmed in the microwave before serving.

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If you make these muffins, do share a picture with the hashtag #spatulainmypocket on Instagram. I’d love to see your creations 🙂

Banana Nut Muffins Prep Time: 15 minutes                                                                        Yields: 12 Cook Time: 20-25 minutes Ingredients: 1½ cups all-purpose flour 1½ teaspoons baking soda ¼ teaspoon salt1 ½ teaspoon ground cinnamon 1¼ cups mashed ripe bananas (about 4-5 bananas) ½ cup granulated sugar ¼ cup brown sugar ½ cup unsalted butter, melted and cooled slightly ¼ cup milk, at room temperature2 1 large egg, at room temperature 1 cup walnuts, finely chopped Directions: Preheat oven to 180 degrees C. Line a standard-size muffin pan with paper liners, set aside. Sift together the flour, baking soda, salt and cinnamon into a large bowl. Mix well. In a separate bowl, whisk together the mashed bananas, brown sugar, granulated sugar, melted butter, milk and egg. Pour over the dry ingredients and whisk to combine. Add half of the chopped walnuts to the batter and fold gently until just combined Divide the batter evenly between the muffin cups. Sprinkle the tops with the remaining chopped walnuts. Bake until golden brown about 20-25 minutes. They should spring back when lightly touched. Let cool in the muffin pan before devouring. Notes: 1.       If using salted butter, omit the salt 2.       Make sure that the milk is at room temperature or even slightly warm. Cold milk will cause the butter to solidify. Recipe adapted from the Brown Eyed Baker