Skip to main content

Almond Banana Muffins

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!

Ingredients:
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

Directions:
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 **

Comments

Popular posts from this blog

The Best Vanilla Cupcake Recipe

A fabulous vanilla cupcake recipe is something everyone needs. EVERY.ONE. Not just bakers. Not just parents that host a lot of kid parties. Everyone. I've tried several, and many have been phenomenal. Then I tried Amy Sedaris's after finding the recipe online, and it was above and beyond the best vanilla cupcake I've ever made. It was an easy batter to make, baked up beautifully, and most importantly - tasted amazing. Regardless if you have never made vanilla cupcakes and need a recipe to start with, or even if you think you have the best - give this one a shot. You will not be disappointed! Vanilla Cupcakes Ingredients: 1 1/2 sticks unsalted butter, room temperature 1 1/2 cups sugar 2 eggs 2 teaspoons pure vanilla extract 2 1/2 teaspoons baking powder 1/4 teaspoon salt 2 1/2 cups flour 1 1/4 cups milk Directions: - Preheat oven to 375 degrees. - Mix butter at medium speed until smooth. Mix in sugar until well blended. - Add eggs, mixing until fully

Slow Cooker or Pressure Cooker Beef Chili

I don't experiment much with chili because it rarely goes well for me and my family. I've slowly adapted my chili recipe over the years, but I've still always used canned chili beans, with a flavored sauce. I've been wanting to try regular beans (whether canned or dried, I wasn't discerning, just didn't want the sauce), so off to the Googles I went rather than trying to recreate the spice blend from my normal canned beans. Because I was originally planning to make chili in the Instant Pot, that's where I focused my search. Thankfully the recipe I decided to try was adapted from a Slow Cooker recipe, because life got in my way and I wasn't able to make the chili the night before as planned, and I wouldn't have had time to use the pressure cooker with my schedule that day. What drew me to this recipe was the simplicity of the ingredients. And lack of jalapeno. Because somehow nearly every time I plan chili I forget to buy a jalapeno, even if it

White Chocolate Cheesecake Mousse Filling

OK, so, while this recipe was the result of me literally quick thinking at the grocery store rushing around to pick up a few ingredients over Easter weekend, I came up with a fantastic cake filling, in my humble opinion.  I love the cake fillings at Costco and wanted to make a variation on that.  This is really semi-homemade but oh so good!  It's rich, creamy and decadent.  Even my husband loved it, and he's not really a cake fan.  It was so easy to make too! White Chocolate Cheesecake Mousse Filling Ingredients: 1 package Jello Pudding - Cheesecake flavor 1 8-oz. container Whipped Cream Cheese, softened 1 8-oz, container Cool Whip, thawed 3 oz. White Chocolate, melted 1 teaspoon vanilla Directions: Beat softened cream cheese and vanilla with mixer until well blended and light (a few minutes). Beat in pudding mix until fully incorporated. Stir in melted white chocolate. Fold in thawed Cool Whip Allow to set in fridge for a few hours, but don't let it get