I was searching for a new recipe to use overripe bananas a while back, and found this one at Noble Pig and bookmarked it. The interesting thing about this recipe is that it finally makes it clear the ratio of wet to dry ingredients for the best muffins. Other tips she gives is to mix the batter very lightly and leave some clumps of flour. One that I never tried before is to sprinkle with sugar and then spray with oil to produce a crisp top. I never buy spray oils, but JF picked up one of these Misto sprayers(I swear that man loves to shop more than me.), in which you fill your own oil and pump to produce the spray. No chemicals. I used it for the first time on these. 🙂
Another thing I liked is that I could use 3 bananas. I just changed a couple things. Here is what I did:
3 ripe bananas, mashed (you can also use 2)
3 TBS butter, melted and cooled slightly
1-1/2 tsp vanilla
1-2 Tbs strong coffee (optional)
Milk ~ add only enough milk to make your wet ingredients equal two cups (I used kefir, you can also use buttermilk)
1 cup all-purpose flour
1/2 cup whole wheat pastry flour (or use fully all purpose)
3/4 cup sugar, plus more for sprinkling
1 teaspoon salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon or pie spice
pinch ground nutmeg
1 cup chopped pecans (or walnuts or a mix of both)
Preheat oven to 350 and line muffin pans with papers or grease them well.
Toast the pecans (optional) in a small skillet. Mash the bananas.
In one bowl mix the dry ingredients: sugar, flours, baking powder, baking soda, salt, spices and nuts.
Now, if you have a 2c or 4c glass pyrex measuring cup that is perfect for this. I used a 2 c one. Beat the egg in the measuring cup. Pour the mashed bananas in. Add the coffee (next time I wouldn’t add this because I don’t think it added to the flavor) and the vanilla. Now see how close to the 2c line your ingredients are. Since I used 3 bananas mine was very close, and I think I only used around 2 TBS of the kefir. (Next time I will try this without egg and add ground flax seeds).
Add the wet ingredients to dry. Fold it in carefully around 10 strokes. Its okay if there are still clumps of flour! Spoon into the muffin cups. Then sprinkle generously on top with sugar and spraylightly with cooking spray oil. If you dont have the spray, you can use demera or turbinado sugar which is coarse and golden and wonderful and I often use this to top muffins or scones, when I splurge on buying some.
Pop into the oven for 20-24 mins or until a toothpick comes out clean.
This is going to Aipi’s Bookmarked Recipes Volume 24!