Today, while staring at a sad bunch of bananas, (which sat on my counter looking forlorn and forgotten), it dawned on me to make banana muffins. I’d never met a banana muffin recipe that I’d liked…until today. This one is from the famous Flour’s Bakery…with only a few changes. Instead of sour cream, I added plain yoghurt, and substituted chocolate chips for the toasted nuts (which I would have added, if only I’d had them). If you’re looking for the ultimate in a banana muffin, your search can now end. You’ll find just the right amount of banana flavor, perfect moistness, and delicate, fluffy crumb right here with this recipe. The recipe was actually intended for banana bread, so if you feel like banana bread, go for it. KC wanted muffins, and gloriously ended up with the ultimate in banana ones!There is a wonderful flea market, which began about six months ago, here in San Miguel de Allende, called La Pulga. Translated from Spanish, it means the flea. Vendors sell everything imaginable, but KC has noticed recently, that the vendors selling food seem to be the most successful. Being one of the vendors, I’ve decided to stick with what the public wants and I hope to deliver this month with these delicious muffins, my carrot cake muffins, and other tantalizing goodies that come to my clownish mind before the 15th. I’ll keep you posted on my success …hopeful success, that is.
1 2/3 cups flour
1 teaspoon baking soda ( 3/4 teaspoon, if baking at high altitude)
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup sugar, plus 2 Tablespoons ( omit the extra 2 Tablespoons, if baking at high altitude)
2 eggs, room temperature
1/2 cup oil
3 1/2 very ripe bananas, mashed
2 Tablespoons yoghurt
1 teaspoon vanilla extract
1/2 cup chocolate chips
2/3 cups toasted, chopped walnuts, or pecans
Chocolate frosting, or nutella to cover muffins (optional)
Directions: Preheat oven to 350 degrees.
Sift the flour, sugar, salt, baking soda and cinnamon into a medium sized bowl. In a separate, small bowl, beat the eggs. Add the eggs, oil, mashed bananas, yoghurt ,vanilla, chocolate chips and walnuts to the flour mixture and whisk together, making sure it is all well blended. Line a 12 capacity muffin tin with paper liners. Fill each 3/4 full and bake 25 to 30 minutes, or until golden brown . Test for doneness by inserting a toothpick in center… it should come out clean when done. Remove from tins when cool, and frost if desired.
Yield: 12 muffins