We had some overripe bananas and lots of shelled pecans from last fall’s harvest in the freezer. This recipe was adapted from a recent addition to our
cookbook collection – my “prize” at a book swap this past spring. One never have TOO many cookbooks – right?
This recipe was one of the best we’ve tried for fresh muffins.
This recipe uses a basic muffin recipe – see recipe changes below.
- 1 tbsp canola oil or melted butter
- 2 C all-purpose flour
- 1/4 C sugar or honey or maple syrup
- 3 tbsp baking powder
- 1 egg
- 1/2 tsp vanilla (optional)
- 1 C milk (more if needed) - see below*
- Add 1 C mashed banana for 3/4 C of the milk.
- Add 1/2 C roughly chopped walnuts, pecans or cashews to dry ingredients.
- Mix together dry ingredients.
- Beat together egg, milk and oil (or butter). Make a well in the center of the dry ingredients and pour in.
- Use a large wooden spoon or rubber spatula to quickly mix ingredients, stopping when dry ingredients are moistened. The batter should be lumpy, not smooth and thin. Add more milk if needed.
- Spoon batter into muffin tins, filling about two-thirds full. If you want larger muffins fill the cup almost to the top, then add 1/4 C water into any empty cups.
- Sprinkle sugar and cinnamon on top (optional).
- Bake 20-30 minutes until muffins are browned and a toothpick comes out clean. Cool 5 minutes before removing from tin.
And, while tempted, we didn’t eat all the muffins this weekend. Some went into the freezer for another a.m. treat.