I haven’t been in a big mood to bake much lately. This is probably because I haven’t had a reason to and therfore whatever I bake I’ll eat, negating my “diet”. With this being said however, I had three bananas on my counter that I didn’t really think about until they started browning too much for my taste. It’s pretty much a no-brainer what to do with the bananas if I didn’t want to throw them away – banana bread or muffins. I do love banana bread, but my husband does not. Though easy to freeze, muffins are easier, and individual! Plus, they make a great, quick breakfast to grab on my way out the door.
While looking around on food blogs I found this recipe on Joy the Baker that I HAD to try!
Almond Banana Muffins
adapted from Joy the Baker, who got from SmittenKitchen, who got from SimplyRecipes. Whew – this recipe gets around!
3 to 4 ripe bananas, smashed
1/3 cup melted salted butter (or in a 1/3 measuring cup measure out half almond oil and half melted butter)
** I could not find almond oil so used butter**
3/4-1 cup light brown sugar, depending on the level of sweetness you prefer
1 egg, beaten
1 teaspoon vanilla
1 tablespoon bourbon
1 teaspoon baking soda
Pinch of salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch of ground cloves
1 1/2 cup of flour
3/4 cup coursely chopped almonds
No need for a mixer for this recipe. Preheat the oven to 350°F. With a wooden spoon, mix butter and almond oil into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, vanilla and bourbon, then the spices. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour, mix. Add the almonds, and stir until just incorporated. Pour mixture into a buttered 4×8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve
** For muffins – pour mixture into prepared muffin tins until 2/3 full (generously buttered or lined with cupcake liners). Bake for 20-25 minutes. Cool on a rack. Remove from pan and enjoy warm or at room temperature – made 15 muffins **