We have a banana problem here. That is to say, my son and my husband both eat bananas, but there is a rather narrow window of ripeness in which they find them palatable. Well, perhaps not that narrow, but we seem to miss it without even trying to. Not as frequently as we used to, but we do miss it. I guess summer is worse, when the bananas ripen so quickly and suddenly.
Needless to say, perhaps, I found myself with 3 very ripe bananas on hand. One was so ripe that it didn't even need to be mashed with a fork. It just mashed itself when I gave it a mild glare. The other two were reduced to chunks by fork, but you get the picture.
This recipe works best with bananas that are in the very ripe to extremely ripe category -- when the skin has thinned, and the golden hue is flecked liberally with brown -- for optimal sweetness and flavour.
These muffins have been tested and tried by many friends and family members, and seem to be well received even by the picky eaters among us.
And without further ramble, here's our infamous banana pecan muffin recipe. To dress them up, you can press a half pecan onto the top of each cup of batter before baking (ooh, and perhaps a tiny sprinkle of coconut sugar), but I chose not to today. Just not feeling fancy ...!
ingredients:
3 (or possibly 4) very ripe bananas
1 cup milk
1/4 cup of extra virgin coconut oil
2 eggs
1 tbsp vanilla extract
1 tsp ground vanilla (optional)
2 cups of very finely ground pecans
2 tsp cinnamon
3/4 tsp sea salt
1/2 tsp baking soda
1 cup kamut flour (or whole wheat pastry flour)
directions:
preheat oven to 345
1. mash bananas extremely lightly, so that they are chunky. Set them aside
2. lightly heat milk and coconut oil, combine
3. add eggs
4. add vanilla extract
5. add pecan meal
6. add salt and cinnamon (and ground vanilla)
7. add baking soda and bananas and stir well
8. add flour and mix until just combined
9. divide batter evenly into 24 prepared muffin cups
10. bake in preheated oven at 345 for 30 minutes
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