How do we get from this………….
By: Kathleen Neafsey
When I buy bananas, it’s always with the best of intentions. My plan is to eat them right away – it really is! Unfortunately, the bananas are intuitively aware of my intentions and they race to become as brown and mushy as they can, as quickly as they can. Hence, my quest to create a delectable recipe for banana-nut muffins! Over the years I have tried countless recipes for banana bread and/or muffins; this time, through trial and error, I think I’ve perfected it. Take THAT mushy bananas!
Here’s what you’ll need for 12 muffins:
1-1/2 cups gluten-free (or all purpose) flour
3/4 cup sugar
1 teaspoon salt
1/2 teaspoon each baking powder
1/2 cup chopped nuts (my preference is walnuts or pecans)
3 over-ripe bananas, mashed
1 large egg
1/3 cup melted butter
1-1/2 teaspoons vanilla
1 Tablespoon of strong brewed coffee
Preheat oven to 350 degrees.
* In a large bowl, combine the dry ingredients using a whisk or fork.
Set aside the dry ingredients.
* In the microwave or on the stove, melt the butter, and let it cool slightly.
* In a separate bowl – or a 4 cup measuring cup if you have one – mash the bananas.
* Except for the milk, add the other wet ingredients, including the melted butter, to the bananas and stir.
* Now add enough milk to make the wet ingredients equal two cups – generally speaking, it should only need a tablespoon or two. This step is why I suggest using the measuring cup.
* Fold the wet ingredients into the dry ingredients. Try to keep it under ten strokes if you can. Over-mixing can make most finished products tough and chewy.
* Line a 12 cup muffin tin cupcake liners
* Fill each cup with batter – I use an ice cream scoop – it’s just the right amount in each cup.
* Bake 20-25 minutes
* Remove from oven and let cool, in pan, on a wire rack.
When the muffins are completely cool, I set aside three or four and I individually wrap the remainder in plastic wrap; put them all in a zipper bag, and put them in the freezer. Take one out at night for your breakfast the next morning. These muffins are super moist and flavorful, and make a great breakfast or snack when you’re on the go! I hope you enjoy these as much as I do.
If there’s a recipe you’re looking for, or you’ve been wanting to try, please drop me a line in the comments and I’ll see what I can come up with for you!
Kathleen’s Kitchen is a column running on Kate-book.com once a month. It is written by the amazing Kathleen Neafsey, who loves trying new recipes. Follow her on Twitter @dbmomkat. And make sure to look out for her amazingly fun column, Fabri-Kate.