I made these muffins for our camping trip a while back and they were a hit. I say they were a hit because they were all eaten up by my companions on the trip. But then again, they were a captive audience and had limited options.
I like to think they were delicious. They sure made for an excellent breakfast and snack for our hikes.
I don’t know if I would call them muffins though. The muffins I’m used to are more dense and dry. These were light and moist and a bit on the sweet side.
Come to think of it, the recipe is very much like the one for banana loaf I posted previously. So, I would say these were more like banana loaf or even cupcakes.
Recipe (from Simply Recipes):
Makes 12 muffins.
- 3 or 4 ripe bananas, smashed
- 1/3 cup melted butter
- 3/4 cup sugar
- 1 egg, beaten
- 1 tsp vanilla
- 1 tbsp espresso or strong coffee (optional)
- 1 tsp baking soda
- pinch of salt
- 1 1/2 cup of flour
- 1 cup chopped walnuts (toasted or raw)
*No need for a mixer with this recipe.
- Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.
- Mix in the sugar, egg, espresso and vanilla.
- Sprinkle the baking soda and salt over the mixture and mix in.
- Add the flour, mix until it is just incorporated. Fold in the chopped walnuts.
- Pour mixture into a prepared muffin tin.
- Bake for 25-30 minutes. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it’s done.
- Cool on a rack.
Notes and Tips:
I added 1/4 cup wheat bran to make them more healthy. My non-discerning palate couldn’t taste the tbsp of coffee, so you can probably do without.