Monday, May 9, 2011

Banana Muffins

When you have bananas sitting on your counter with more spots on them than a Dalmatian, it's time to start baking.  The recipe for these muffins was given to me by a friend who lives in Haddonfield, New Jersey.  Bill likes to bake this batter as banana bread, but it can easily be made into one dozen standard-sized muffins.  The good thing about these tasty treats is that they are quickly made in one bowl.  No mixer required!

  
The Ingredients
  • 2 large eggs, room temperature
  • 1/2 cup canola oil (vegetable oil can be substituted)
  • 2/3 cups granulated sugar
  • 1/4 teaspoon freshly grated nutmeg
  • 1 teaspoon pure vanilla extract
  • 1 3/4 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 3-4 very ripe bananas, mashed (1 1/2 cups)
  • 1 cup chopped walnuts (optional)
 
Preheat your oven to 350º F
 

 
In a large bowl, whisk together the eggs, oil & sugar until well blended.
 
 
Freshly grate the nutmeg and add your vanilla extract.  Mix this well.
 
 
Place all of your dry ingredients into a sieve and sift them into your bowl.  The bananas can be mashed with a pastry blender.
 
Note: for the most flavor, bananas should be very ripe.
 
 

 
Add your pureed bananas and mix until well blended.  If you're adding nuts, do so now.  Simple. 

 

 
I sprayed the wells of my muffin pan with vegetable spray (the type with flour in it), but you can use muffin liners.  Quickly pop them into your preheated oven and bake for 18-20 minutes.  The muffins are done when a toothpick inserted in the middle of one comes out clean.  They should also feel springy to the touch.
 
 
 
Golden, delicious & very tender.  Perfect with a cup of coffee or some tea.
 
 
  
I like one bowl recipes that come together quickly without the need of a mixer.  If you want to make this as bread, simply bake the batter in a 8x4" loaf pan for approximately 50-60 minutes.  The muffins are best the day they are baked, but can be kept at room temperature until the following day.  If you want to store them even longer, simply wrap them in pastic wrap, place them in a resealable bag and freeze for up to one month.  Enjoy making these!

2 comments:

  1. David, could these be made with chocolate chips?

    ReplyDelete
  2. Of course they could, Candice. They would be really good with them!

    ReplyDelete

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