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Desserts
American
48 cupcakes
15 minutes
30 minutes
2 cups Unsalted Butter - softened
2 cups Granulated Sugar
4 eggs
2 Melissa’s Vanilla Beans - split lengthwise; pulp scraped out; pods discarded
1 tablespoon Pure Vanilla Extract
2 teaspoons Kosher Salt
2 teaspoons Ground Cinnamon
2 teaspoons Baking Powder
2 teaspoons Baking Soda
10 Ripe Bananas - peeled
3 cups Cake Flour
48 Muffin Baking Cups
Non-Stick Cooking Spray
1 (5 oz.) package Melissa’s Red Walnuts
1 (3 oz.) package Melissa’s Dried Banana Chips
Preheat the oven to 350ºF.
Beat the butter and sugar in the bowl of a standing mixer until light and fluffy, about 3-4 minutes.
Add the eggs and the next 7 ingredients and beat until well blended. With the mixer running, gradually add the flour until completely incorporated.
Place the baking cups into a muffin pan and lightly coat with the cooking spray. Fill the cups 2/3 of the way with the batter.
Place the walnuts in a non-stick, dry sauté pan and toast, over medium-high heat for 3 minutes, stirring often.
Place the nuts and the banana chips into a processor and coarsely chop.
Sprinkle the mixture over the top of the muffins and place into the preheated oven.
Bake for 25-30 minutes or until a toothpick inserted into the middle comes out clean.
If you want less yield, simply halve all of the ingredients to make 24 muffins.
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