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Friday, August 28, 2015

Banana-nut muffins

Sometimes I bake because I want to and sometime because I need to. Last weekend I baked because I had to. I had no food in the fridge for breakfast and I was too lazy to go to the grocery store. I took a brief look at my kitchen and fridge and found some old bananas. So I set to make banana-nut muffins for breakfast. I really like them, they're super easy to make, and all you need to make sure of is to have overly ripe bananas. I included toasted pecan nuts in them, but you can also use walnuts or peanuts, or skip them entirely.

They're great for breakfast or as snack during the day. You can keep them for a few days and I would recommend storing them in a ziplock bag to make sure they don't dry. I also froze them down and ate them a week later, and they were still moist and excellent. Try them !

Recipe for 12 banana-nut muffins

3.6 dl flour
1.5 tsp baking soda
a pinch of salt
1 egg, beaten
4 very ripe bananas, mashed
1.2 dl sugar
0.6 dl brown sugar
1.2 dl melted butter
1 tsp vanilla extract
3 dl pecan nuts, toasted and chopped

In a bowl mix flour, baking soda and salt.
In another bowl mix mashed bananas, sugar, egg, butter and vanilla extract.
Add the flour mix and mix until just incorporated.
Finally add the chopped pecan nuts.
Divide into 12 muffin forms in a muffin pan and bake 20-25 min at 175C.

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