Banananana Muffins

“Nanny Ogg knew how to start spelling ‘banana’, but didn’t know how you stopped.” ― Terry Pratchett, Witches Abroad

If you’re unfamiliar with Discworld, but love the fantasy genre, or the humor genre, or the satire genre, you’re missing out. Sir Terry is a genius. There are currently thirty-nine (!!) Discworld novels, and yes, I’ve read them all. Is that too much nerd information? Anyways, anytime I see the word “banana” I always think of Nanny Ogg, a gregarious and hilarious witch. So… geek moment over, let’s get on with this.

I’m horrible about eating bananas. I always forget about them when I’m ready for a snack or something to go along with my coffee in the mornings. I invariably end up with at least 2 or 3 that are ripened past the “good eats” stage. As you can imagine, this leads to a lot of Baking with Bananas. This is an excellent recipe for people (like me) who have well-stocked pantries and an empty fridge.

banana_muffins

Banana Muffins

  • 1/4 C vegetable oil
  • 1/2 C sugar
  • 1/2 C firmly packed light brown sugar
  • 3 very ripe bananas, puréed
  • 1/2 tsp dried lemon peel or lemon zest
  • 1 T ground cinnamon
  • 3/4 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1 C unbleached AP flour
  • 3/4 C whole wheat pastry flour
  • 1/2 C whole grain rolled oats
  • 3/4 tsp salt
  • 3/4 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp white vinegar
  • 1/2 C chopped nuts or semi-sweet chocolate chips, optional
  1. Preheat oven to 350F. Grease the cups of a 12-count muffin tin — I like using 0cal/0fat nonstick spray, but you could use shortening or whatever you have lying around. I recommend doing this even to so-called “non-stick” pans.
  2.  Cream together the oil and sugars. Add bananas and spices and mix well.
  3.  In a separate bowl, sift together flours, oats, salt, baking soda, and baking powder. Add all at once to wet ingredients. Stir until just combined.
  4.  Add vinegar and mix well.
  5.  If using, fold in nuts or chips.
  6.  Fill muffin cups about 3/4 full. I used a 3T cookie scoop just because it’s fast and makes the muffins all about the same size.
  7.  Bake 20-25min.

In a dark muffin tin, only bake about 20min. For a silver/light tin, about 25. If you use a 24-count (mini) muffin pan, about 10-15 minutes will do. I used a silicone pan and the minis were perfect at about 12min. For the mini cups, a 1T cookie scoop works well. If you prefer a muffin that is not as chewy, use cupcake papers, spraying them with nonstick spray to keep the muffin-y goodness from sticking.

I’ve noticed my oven tends to cook things a little quickly (since I use the smaller top half of a double oven, perhaps?). Your cooking time may be longer. Or, increase the temperature to 360F.

 

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