Muffins… a deadly sugar and butter combo disguised as an acceptable “breakfast” item. Whatever, we’re American, and — how does the phrase go? Everything in moderation, right? The high butter content and high sugar content mixed with real bananas make for a scrumptious marriage. Next time you want to present a special someone with baked goods, instead of packing up some brownies or cup cakes, try this recipe of banana nut muffins by Tyler Florence. The crowd will go wild.
My adjustments marked with *
2 cups all purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
4 overripe bananas
1 cup brown sugar
1 1/2 sticks (3/4 cup) unsalted butter, melted and cooled
1 tsp pure vanilla extract
1/2 cup chopped walnuts*
1. Preheat oven to 375 degrees. Line muffin tin with paper muffin cups.
2. In a small bowl, mash 2 bananas with a fork, so they still have a bit of texture. Set aside.
3. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
4. With an electric mixer, mix together sugar and the two remaining bananas until bananas are completed mashed — about three minutes. Scrape down sides with a rubber spatula.
5. Mix in melted butter, eggs, and vanilla. Scape down sides of the bowl. Gradually incorporate dry ingredients until just combined. Fold in nuts and mashed bananas with rubber spatula. (Your mouth will be watering by now because of the sweet banana aroma.)
6. Spoon batter into muffin tins until about 3/4 full*. Give them a rap on the counter to get any air bubbles out. Sprinkle tops with sugar crumble (recipe follows).
7. Bake for about 18-20 minutes, or until toothpick comes out clean from center. Cool off muffins in their wrappers on a cooling rack. Serve warm or at room temperature.
Yields 24 medium-sized muffins.
I baked left over batter in mini muffin tins* :)…
For the sugar crumble*:
In a small bowl, mix together:
3 tbsp. unsalted butter
1/4 tsp. ground cinnamon
3 tbsp. all purpose flour
1/3 cup brown sugar
Consistency should resemble corn meal.