BANANA NUT MUFFINS
Yields 12 muffins
Recipe courtesy of:
Strawberry Creek Inn Bed and Breakfast, Idyllwild, CA
A tranquil retreat that will rejuvenate your spirit and relax your body, The Strawberry Creek Inn offers peaceful luxuries and simple pleasures. Nestled in the San Jacinto Mountains, Strawberry Creek offers you magnificent colors and beautiful views.
Banana Nut Muffins
• 1 2/3 Cups (220g) All-purpose Flour
• 1/3 Cup (35g) Oat Flour
• 1 tsp (6g) Baking Soda
• 1 tsp (6 g) Salt
• 1 Cup Toasted Walnuts or Pecans, chopped
• 8 T (1 stick) unsalted butter, melted and slightly cooled
• 2 Large Eggs (room temperature)
• 1 tsp Almond Extract
• 1/2 tsp Banana Rum (optional)
• 3 to 4 overripe bananas* (12 oz or 340g)
• 1 Cup Granulated Sugar (7 1/2 oz or 210g)
Pre-heat oven to 350 degrees.
Sift flour, oat flour, baking soda, and salt into a bowl.
Fold in toasted nuts.
Whisk butter, eggs, almond extract and banana rum together in a separate bowl.
Place bananas and sugar in another bowl and mash together until smooth with a potato masher.
Combine Banana/sugar mixture with butter/egg mixture and whisk together.
Add wet ingredients to dry ingredients and mix only until combined. Do not overmix!
Butter or spray a 12-hole muffin tin.
Use a 2 1/2 oz ice-cream scoop to fill each muffin hole with batter; batter should come just to the top of the muffin hole.
Bake in the middle of the oven for about 30 minutes, or until a toothpick inserted into the bottom of the muffin comes out ALMOST clean.
Carefully turn each muffin on its side to cool using a spatula spreader or paring knife, to prevent sogginess.
* Bananas should be VERY ripe (ie, as much black as possible on the skins), but not spoiled. You should be able to very easily mash the bananas with a potato masher. This is a good use for bananas that have gotten too ripe to eat whole. You can freeze them before they spoil--but after they have over-ripened--and thaw just before making your muffin batter.