When I made this recipe, it brought me back to my home in Northern NY – and the many mornings I would be up early and would be baking muffins to take to work to share with the students and faculty.  I then felt instant homesickness.  I do miss  my home and I miss my family and friends.  I look forward when we can go back and visit.  While the part of my life as “the” CEE Secretary, or as my boss would call me “the boss”, is over I will always have fond memories of my department and the students there.  All of them – and I watched many of them come and go!  They all (Grads and Undergrads) would argue over being my “favorite” but I didn’t have it in me to have favorites….so they all were!  ha!

So, when making these muffins I was feeling nostalgic and was wishing I could be taking them to Clarkson.  Instead I kept them home so Grumpy could take them for breakfast throughout the week.  My co-workers at my new job got the Valentine Cookie Cutouts!  I will tell you that they were raved over and then the next day others in the office were being asked where were their baked goods.  Hope I didn’t start something!  lol.  Well, I did in a way.  Grumpy started accusing me of bribery to make people like me again.  ha ha.  Well, Grumpy can say what he wants.  I know the truth.  ;o)

I had a couple small bananas that I needed to use up.  I had just a little bit of maple syrup left (I can’t wait for syrup season so I can get my two gallons from my Aunt!) and decided I would make a Banana Walnut Muffin with a Maple Syrup Drizzle.  These were nice and moist and so yummy with the maple and the walnut!


Banana Walnut Muffins with Maple Icing

2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup chopped walnuts
1 cup sugar
1/2 cup buter, softened
2 eggs
2 very ripe bananas, mashed
1/2 teaspoon maple flavored extract
1/3 cup milk

1/2 cup powdered sugar
1 tablespoon maple syrup
1 tablespoon half and half
Sift together flour, baking soda, salt, cinnamon, nutmeg and walnuts.  Set aside.
With electric mixer cream butter and sugar.  Add eggs, one at a time, mixing until well blended.  Add bananas, extract and milk and mix until well blended.
Add dry ingredients to wet, folding until just mixed – don’t over mix!
Place in 12 cup muffin pan with cupcake wrappers or sprayed with cooking spray.  Bake at 350 for 25 minutes or use the toothpick test and if the toothpick comes out of the muffin clean its ready!
To make the icing mix the powdered sugar, maple syrup and half and half together.  Drizzle over top of the muffins after they have slightly cooled.