Ideally one should be able to take any cake or quick bread recipe to make muffins. The banana bread recipe that we love so much by Baker’s Illustrated is not an exception to this rule. However, for our banana muffins we prefer a more delicate tender crumb with a little extra oat fiber mixed in. When oats were added to our favorite banana bread recipe the result was a bit dry. With a few alterations wa-la we have banana oatmeal muffins. These little beauties make a perfect treat when hiking or on a road trip.
3 bananas, mashed
1 cup sugar
1/2 cup butter, softened
1 tsp vanilla
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/2 cup walnuts or pecans, coarsely chopped
1/4 cup rolled oats
Preheat the oven to 300 degrees.
In a large bowl combine the mashed bananas, sugar and butter; mix until smooth. Add the eggs and vanilla. Mix until well blended.
Sift the flour, powder, soda and salt. Fold in the nuts. Add flour mixture to the banana mixture stirring until just combined. Pour batter into greased muffin tin. Bake 30-35 minutes or until firm to the touch and golden brown. Let cool 5 minutes in the pan before transferring to a wire rack.
Makes 18 muffins
Sprinkle a 1/4 cup of chopped dried pineapple, chopped crystallized ginger, shredded coconut or chocolate chips for an extra treat.
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