Beautiful spring weather ! Lush and green .. Birds chirping and I can see M going berserk chasing squirrels !! Wanted to make something in say 20 minutes for the kids 🙂
TGIF ! A1 away on some competition. A2 wanted a break..A3 is just happy to hang out at home…DH in the land of rising sun. M decided every squirrel real and imagined need to be greeted with a bark, wag and a chase. And if everything fails we can always dig the hole. I wonder if she is planning her escape route from my yard.. Sigh.
So planned a trip to the HD and chickened out in the last min. Gave me a lecture and made the appointment again before I chickened out again. Had an hour on my hand and an itch to do something. Red lipstick can only do so much.
Staring forlornly at me was 3 very very ripened bananas.. In a near black state. Well I had to something. I really had to because the earlier ones I made , the banana cinnamon ones were all out. Did not feel like repeating the batch. And also wanted something light, summery and had something citrusy to it. So adapted the same recipe and made this…
Prep Time: 10- 15 minutes
Baking Time: 18-22 minutes
Makes: 12 muffins
White whole wheat flour : 1 Cup
Unbleached and un bromated APF : 1/2 Cup
Baking soda : 1 tsp.
Baking powder : 1 tsp.
Pure Vanilla Extract : 1 tsp.
Salt : 1/2 tsp.
Bananas: over ripe, 3,mashed very well.
Soft brown sugar : 3/4 cup.
Brown Egg: 1 , beaten
Vegetable Oil : 1/3 cup.
Walnuts :1/4 Cup. Chopped roughly
Cranberries : Dried, 1/4 Cup, Chopped roughly
Apricots: 1/4 Cup, Dried, Chopped roughly
Topping for Baking:
Reserve 3 Tbsp. of the chopped mixture to be added to the muffins before baking
1/2 cup of confectioner’s sugar/ powdered sugar
1 Tbsp. of milk + 2-3 dropfuls as needed to just blend in
1 tsp. of pure orange extract
Preheat oven to 350 degrees.
Line a muffin / cupcake pan with 12 liners
Mix the dry ingredients – both the flours, the baking soda, baking powder, salt and sugar. Whisk it very well to ensure even distribution. Set aside.
Mash the 3 over ripe bananas very well. I typically like them without any big lumps.
Beat the egg and vanilla extract with a fork.
Add in the 1/3 cup of oil
Mix the dry and wet ingredients together and beat until just combined. Do not over beat or over mix.
Fold in the chopped nuts and dried fruits.
Spoon it out in your prepared muffin pans
Fruit& Nut topping :
Sprinkle the reserved chopped nuts and fruits as a topping over the spooned muffin batter .
Bake for about 18-22 minutes or until a skewer inserted comes out clean.
Once the muffins are completely cooled, mix everything listed under the glaze and gently drizzle over.
You don’t want this mix runny. Just a thick creamy one.
Also you do not want to smother your muffins with icing sugar- Just a kiss should be enough.
Yes, you can use butter instead of oil. Just remember to melt it and be cooled down before you do so.
You can add delicious crunchy pecans, pistachios and some toasted oats too.
You can absolutely do this entirely using self rising flour alone. Just do not add any salt or baking powder. Reduce the baking soda to 1/2 tsp. and you will get soft fluffy muffins. Works like a charm every time.
I did this with white whole wheat flour. The regular wheat flour from hardened red/golden wheat would yield slightly denser muffins. Tasty nonetheless.
Bananas again? I know what you are thinking. Seriously I am not obsessed with banana, more like trying to finish the remaining 3 sad looking ones – so speckled, that the splotches of brown are beginning to merge to become patches of brown and black on it. The heat and humidity of NC in fact encourages this organic progression at a more ballistic rate. In any case, I wanted to make this into something not terribly sweet and something moist and soft. And something that can be done in minimal equipment. So what do I use? My Magic bullet, a mixing bowl and a whisk.
Simple, quick , delicious, not overtly sweet, laced with cinnamon and made absolutely moist by the bananas, this are perfect domes of indulgence on a Saturday morning!
Pretty pleased with myself, I dare say!
All purpose flour (self rising) : 1.5 cups
Baking soda : 1/2 tsp.
Super ultra ripe bananas : 3
Brown Cane sugar : 1/3 cup
Flavorless oil: 1/3 cup
Ground cinnamon powder: 1.25 -1.5 tsp.
Pure vanilla extract: 1 tsp.
Preheat the oven to 350℉.
Line a 12 cup muffin or cupcake pan with paper liners.
In a large mixing bowl whisk the flour and soda and cinnamon powder to ensure they are thoroughly mixed.
In the large jar of your magic bullet blender or any blender, mush the 3 bananas very well to ensure no lumps.
Add in the tsp. of vanilla extract, sugar, oil, 1 egg and whip it all together for a couple of min or so.
The mix is now lighter in color and very creamy.( You should have this stage before mixing it in)
Add the liquid contents to the dry mix and whisk it all up very gently.
You will now have a very thick batter mix ready .
Now is the stage for you to add in any chopped nuts or choc chip if using.
Distribute the batter in 12 cups to about 3/4 full.
Bake it for 18-20 minutes until a tooth pick inserted in the center comes out clean.
Let it cool for a bit in the pan, and then further more on the wire rack.
Slice, Inhale , Enjoy!
You might exceed the 12 cups if the quantity of your mushed bananas are a bit more. It happens to be the only variable that I did not quantify today.
Increasing the cinnamon flavor is totally personal.
Have a bit of a sweet tooth? Increase the sugar from 1/3 to 1/2 cup. Personally 1/3 looks fine to me.
Want to add Honey? Go ahead 1/2 -1/3 cup looks good.
Want to add a streusel topping? It will be awesome in this.
Nuts? Walnuts would be my first choice. Chopped and folded in the batter would be awesome.
Choc chips: 1/3 cup and it would be a real indulgence I would say!