Banana Nut Muffins

anana Nut Muffins. The squishiest, most delicious muffins you’ll ever eat.

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.

anana Nut Muffins. The squishiest, most delicious muffins you’ll ever eat.

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

anana Nut Muffins. The squishiest, most delicious muffins you’ll ever eat.

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.


anana Nut Muffins. The squishiest, most delicious muffins you’ll ever eat.


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

anana Nut Muffins. The squishiest, most delicious muffins you’ll ever eat.

anana Nut Muffins. The squishiest, most delicious muffins you’ll ever eat.

anana Nut Muffins. The squishiest, most delicious muffins you’ll ever eat.

…or leave them plain.

They’re delicious either way!

anana Nut Muffins. The squishiest, most delicious muffins you’ll ever eat.

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.




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
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
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.
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

Banana Nut Muffins. The squishiest, most delicious muffins you’ll ever eat. #muffins #bananamuffins #banana #breakfast

2nd BLOGIVERSAY + Favorites

Since I last posted over a month ago, Spatula in My Pocket’s 2nd blogiversary came and went– and with it, about a gazillion other things. I feel as if this year is just whizzing by. It’s been a summer of endings, pending beginnings and a whole lot of baking.

It’s still hard to believe this blog is two years old. When I first started out, I had no idea it would turn into a business, a career. With time, I feel I have deviated from why I first set out to blog.  With this post I hope to become regular again.

Here’s to a fresh comeback, sticking to promises and loads of love & happiness to everyone.

Below is a list of some cake trends and things that I have been obsessed with over the summer. Hope you enjoy!

Naked Cakes

The naked cake trend is by far my most favorite cake trend. I’ve always played for the more cake; less frosting team and when these cakes started trending last year, I was game!



The thin frosting layer with the slightly exposed cake underneath gives beautiful rustic look. Though I think a lot of people don’t appreciate the understated elegance of naked cakes. A simple naked cake adorned with fresh roses looks and tastes way better than the swirly ruffly over-frosted cakes people still opt for.

Tiered Cakes

Tiered cakes are another recent obsession. After the first disastrous attempt about a year ago I’d let go of all hope of ever stacking cakes and not having them look as if they are about to slide off. Fast forward to 10 months later and that fear has poofed away! Stacking cakes is so much fun!


I’ve made 4 (almost perfect) tiered cakes this past month alone. I wish every order is a tiered cake order from now on 😀

Russian Piping Tips

I’d seen Russian piping tips all over the internet, bought a set about a year ago, and promptly forgot about them. It wasn’t until I saw this tutorial by iambaker that I remembered I had a set lying forgotten in the kitchen drawer. They have become my newest favorite thing ever since!

Russian Piping Tips

Russian tips are piping tips with intricate cut outs resembling different flowers.


They result in beautiful delicate flowers that look like they might have taken you hours of work but instead take you just seconds. You do need a lot of practice and patience and gobs of frosting.

Wilton Burgundy Gel Food Color

This tiny bottle of food color yields the most exquisite shades of pink; bubblegum pink, to my favorite Barbie pink, to the hottest color of the year, ‘millennial pink’.


It is stronger and works way better than normal pink food color. I’ve been sneaking it onto cakes in the form of flowers, swirls, blobs..any way I can 😉

Reese’s Peanut Butter Cups



Picture credits:


I blame Always Hungry for this obsession -.-

She-Wolves: England’s Early Queens

A few months back, I stumbled upon an Instagram account featuring Princess Diana’s most iconic looks and that was it. I was hooked.

I have since then seen every video there is about her on Youtube, every documentary on Netflix. I’ve made my sisters sit through her funeral show twice, sobbing the entire way through.





And when it seemed like I’d researched everything there is about Diana, I moved onto the other British Royals. First the Crown (second season come quick!) and now Helen Castor’s miniseries, She-Wolves: England’s Early Queens.


I’m halfway through the second episode and, guys, I am seriously considering taking up British History as a major for Masters studies next year o.o


This one here is a forever favorite of mine but gets a special mention because she is 6000 miles away and I MISS HER MORE THAN EVER.

Summer wasn’t summer without our Vigo rides, peach iced teas, stalking and Community sessions.


Love you, Jojesmojes! 😥 ❤

And thats it!

What have you been loving this summer? Let me know in the comments down below, I’d love to know!