When life wakes you up at 6:30 am and you are staring at 3 rotting bananas and 1 black (yes, black) banana, what do you do? You channel your best Betty Crocker and get to work on some muffins. I am sure that if Betty were looking down from above, she would have been disappointed in my this morning. I was still in my pajamas, my hair was less than 60s coif perfect and I didn't even butter. But nonetheless, by the time everyone else woke up this morning, the kitchen was awash in the aroma of warm banana nut muffins. I decided to make jumbo muffins by filling each tin to the top. Rules, be damned! There were delish and CityCrab, CityBaby and even Reuben agree. Here's a reprint of my go to recipe for any kid of muffin. These make great apple nut muffins, too. Just substitute shredded apple for the bananas. And, just so I feel better about it, I use 1/2 whole wheat flour, Splenda brown sugar and substitute butter with applesauce.
2 cups flour - 1 cup white, 1 cup wheat
1.5 teaspoons baking soda
4 bananas (or apples or peaches or pears or whatever)
1 cup brown sugar, Splenda blend
3/4 cup applesauce
2 eggs
1/2 cup nuts (pecans or walnuts or almonds or whatever)
Preheat oven to 375 degrees.
Mix eggs, applesauce and sugar in mixer.
Add flour and baking soda.
Mash bananas in a separate bowl with a fork. I like them chunky.
Then fold bananas into batter. Add nuts and hand stir until incorporated.
Place in muffin tin. This batch made 12 big muffins.
Bake for 18-24 minutes, depending on oven.
Very easy and delicious. My coffee finished brewing in time to enjoy both together.
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