Banana Fruit & Nut Muffin Recipe by Favored1

Banana Fruit & Nut Muffins by Favored1
Making banana bread has been a regular event in our house for the past five years, experimenting with new recipes for the local county fair. 

However, sometimes I want a change and that’s how this recipe came to be.

We had purchased bananas that ripened really quickly and I just didn’t have the time to make bread. So I searched to find a recipe for banana muffins which wouldn’t take as long.
I found a basic recipe and made some vegetarian changes to fit our taste and this is the result.  As I worked on the computer getting an article finished for a deadline, my husband is the one who actually made this recipe.
Let me tell you, it is delicious!  Well done hubby!
Look at that texture.  Yum!  Great with coffee, milk or tea.
 
Equipment Needed: Mixer, Coffee Grinder

Kitchen Supplies: measuring cup, 2 mixing bowls, spatula, muffin tins, cooling rack

Cook Time: 18-20 minutes
Ready in: 30 minutes
Yields: 18-20 muffins

Ingredients:
  • 2 cups all-purpose flour
  •  teaspoons baking soda
  • ½ teaspoon salt
  • 3 tablespoons freshly ground Organic Flaxseed
  • Dash of cinnamon (optional)

Wet Ingredients:
  • 4 medium ripe bananas
  • ½ cup brown sugar
  • ¾ cup (1 ½ sticks I Can’t Believe It’s Not Butter melted and cooled
  • 2 medium eggs (or ¼ cup applesauce for vegetarians)
  • 1 tablespoon pure vanilla extract
  • ½ cup chopped walnuts or pecans (optional)
  • ½ cup dark raisins (optional)

Instructions:

Preheat oven to 375 degrees F and lightly butter 2 muffin tins.

Step 1 – In a large bowl, combine the flour, baking soda, flax seed and salt; set aside. (Optional cinnamon)

Step 2 – Using another bowl, whip the brown sugar and 2 bananas together with a mixer for approximately 3 minutes until creamy.

Step 3 – Melt butter in the microwave about one minute. Set aside to cool. I usually use my glass measuring cup to do this to save time and clean-up.

Step 4 – Add the melted butter, eggs, and vanilla to the sugar mixture in step 3.  Scrape down the sides of the bowl as you beat the mixture.

Step 5 – Using a fork, mash the 2 remaining bananas in the measuring cup (mash one at a time), leaving some texture. Fold into the wet mixture.

Step 6 – Mix in the dry ingredients a little at a time. Fold in the mashed bananas with a rubber spatula.  Add nuts and raisins if desired.  Do not over stir.  Let mixture stand for 5 minutes.

Step 7 – Spoon the batter into the muffin tins to fill them about halfway. Tap the muffin tin on the counter to get any air bubbles out of the mixture.

Bake 18 to 20 minutes. Muffins are done when a toothpick stuck in the center comes out clean. Remove from oven and let them cool before turning them out on a cooling rack.

Serve warm with butter or cream cheese. Store remaining muffins in a tightly sealed container in the refrigerator for 3 days or freeze them up to 3 months. 

Note: Freshly grind the flax seeds.

Hope you like them.

Enjoy!

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Content and Image Copyright from Favored1. Do not copy.
Image:  Favored1
Image credit: Google Images or Dreamstime Creative Common License if not specified.Disclaimer Notes: Recipe is vegetarian the way I eat and not necessarily that of other vegetarians or vegans.
Vegan and Vegetarian Recipes, Banana Fruit & Nut Muffins, Banana Muffins, Favored Cooking, Favored1

2 comments:

  1. Last year, I often made banana cake but stopped because we want to lose weight. I can, however, make tiny muffins using this recipe so we can use up some of our ripe bananas.

    ReplyDelete

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