Thursday, September 2, 2010

banana bread muffins...again

(Due to my forgetfulness and blogger irresponsibility, muffin pictures are not available.)

And so we meet again, overly ripe bananas. For me, banana bread is the only way to deal with those gnarly-looking, bruised babies. Once bananas get past their perfectly yellow, ice-cream worthy prime, banana bread is simply the only way to go.

I must confess, today I got a little overly enthusiastic about my banana bread additives. Since bananas take anything like a man, I often find myself wildly throwing in ingredients ("And a little bit o' this, and a little bit o' that, and now somma THAT!") So today, as I was christening the oven in my new apartments kitchen--keep in mind I can't even open the fridge without hitting the opposite wall--things got out of hand.

Today's banana bread muffins contain oconut, and pecans, and lord knows what else. And they're good. They're not the picture of minimalism or traditionalism in baking, but I must say they're good. If you're looking for yummy, not-too-sweet muffin that represents my sometimes overzealous baking, make these.


3 cups almond flour
1 1/2 tsp baking soda
1/2 cup flaked coconut
1/2 cup chopped pecans
1 1/2 tsp salt
2 cups mashed, ripe bananas
3 eggs
1/4 cup honey
2 tbs melted butter or oil

Preheat oven to 350 and line muffin tin with liners. In a large bowl, combine all the dry (the first 6) ingredients. In a separate bowl, mix the wet ingredients until well-combined. Pour the wet ingredients into the dry and mix until combined. Spoon (I use an ice-cream scooper) into muffin cups and bake for 25 minutes. Allow to cool a few minutes before munching.

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