I like to make a full dozen regular sized and a full dozen mini, to satisfy your appetite for breakfast or just a small snack. I've made several loaves of banana bread and finally mixed together a few elements from my favorite recipes to develop these muffins.
Banana Nut Muffins
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yields 18 regular muffins
- 2 cups oat flour (gluten free)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 cup butter (1 stick), softened, or apple sauce
- 3/4 cup light brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 3 tbs triple sec or liquor of your choice
- 4-5 ripe bananas, broken in to 2 inch sized pieces
- 1/2 cup nuts of choice (optional), I love walnuts or pecans in this recipe
- Preheat the oven to 350F, and line a cupcake tin (either full-sized or mini) with liners.
- Combine the four, baking soda, baking powder, salt and cinnamon in a bowl and set aside.
- In a food processor (or you can use a mixer, it just takes a bit more time) process the butter and brown sugar until light and fluffy, 2-3 minutes, scraping down the bowl as needed. With the machine running, add the liquor and vanilla extract through the feed tube.
- Add the eggs and pulse to combine. Do not overly process the eggs or your muffins will be dense and tough. Add the bananas and process until combined and liquified.
- Scraped down the bowl and sprinkle the flour mixture over the banana mixture. Pulse until combined. Add in the nuts and pulse once or twice to combine.
- Fill prepared tins 2/3 to 3/4 full. If using a full sized tin bake for 27-30 minutes. If using a miniature tin, bake for 15-17 minutes. The muffins will be done when a toothpick inserted into the center comes out clean, but the muffins are still glossy, not dry in appearance.