Banana Nut Muffins

I was going to blog about these last week, but then I think every single food blog I follow blogged about banana bread in every variation you could imagine within days of each other.  So I waited until this morning to jump on the banana nut bandwagon.  I even added one muffin just for JGL with a strawberry banana combo, just like one of my favorite food bloggers, Joy the Baker, did.  It stayed in the mix long enough to snap this picture, and then it was ostracized to the other end of the kitchen until JGL ate it.  Sadly, I’ve never been able to stomach the strawberry banana combo–don’t even get me started on that one time when my banana contaminated my cashew butter and strawberry jam sandwich….

But I digress…this recipe is one I’ve been tweaking for about four years now.  I found the skeleton of it when trying to find a recipe for a friend who couldn’t eat refined sugar, and from that point on I’ve been slowly tweaking, adding, and improving the recipe bit by bit, year by year. If you’re really watching your figure, you can replace the oil with more plain yogurt, but I think a little bit of veggie oil helps these guys have an incredibly luscious texture.

One of my favorite aspects of this recipe is the use of honey, and I have found that local honey really brightens the flavor, texture, and just basically everything about these baked goods.  One of my favorite ways to serve is fresh out of the oven, cracked open with a little bit of butter and then more honey drizzled over the melting butter.

Serve generously, serve often, and the exprience is heightened with a fresh cup of coffee and a warm puppy curled up by your feet.

Ain't she precious when she's sleeping?

GAL’s Banana Nut Muffins
Makes 24 muffins, or 2 loaves of bread
 
1 cup honey
1/2 cup plain low fat yogurt
1/2 cup vegetable oil
4 eggs
2 cups mashed bananas
1/2-1 cup pecans, walnuts or whatever your favorite nut is (optional)
3 cups white wheat or whole wheat flour
3 tsp Baking Powder
1 tsp Baking Soda
1 tsp salt
 
Heat oven to 325 degrees.  Combine flour, BP, BS and salt in a bowl.  In a separate bowl combine honey, oil, yogurt, eggs, and bananas–mix well.  Add nuts to wet ingredients, and then carefully add the dry ingredients to the wet.  Mix until just blended.  Pour into greased muffin tins and bake for about 25-30 minutes, or until cooked through.
 
This also makes great banana bread–use bread pan and cook for 1 hour.
 
 
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