Banana (plus other good stuff) muffins

Let me preface this post by saying that I most enjoy cooking, not baking. Somehow these muffins consistently come out great, but it isn’t the result of some important technique or principle of baking (chemistry). I like muffins because they can be one of the more practical baked goods. And since I don’t care too much for cereal, it is a decent quick breakfast for me and seems like a treat to the little one. Perfect!

You saved those black bananas, right?

If not, they are going to be $.39/lb at Jewel starting tomorrow. And generally, bananas are one of the cheaper fruits. I keep a bag in the freezer for bananas like this. I just peel them when they are too ripe to eat, then I always have them ready for smoothies or something like this. Of your bananas are frozen, just break them up into a bowl or measuring cup and let it sit until they are mashable, about 30 minutes.

Other than the nuts and my hemp and flax blend, everything here could be classified as your ordinary, cheap baking ingredients. I am using hemp and flax because it has a good flavor and I happen to have it here. You could use just hemp, just flax, wheat germ, or whatever you like to add to stuff…or nothing at all. Honestly, I am not usually one to throw random trendy health food ingredients into the things I make, but my main objectives with breakfast, other than it tasting good, are to keep it satisfying and healthy. As far as the nuts, you can leave them out if you are allergic, substitute them for other nuts based on what you have on hand, or swap them out for or use in addition to chocolate chips if you want something a little more treat-like.

You don’t even need a mixer for this!

Preheat the oven to 400°. In a medium bowl, combine 1 ½ cups (7.5 oz) unbleached all-purpose flour, 1 cup old-fashioned oats, ½ cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, and if you are using it, ¼ cup of ground flax, hemp, wheat germ, or your baked good-friendly supplement of choice.

Mix it up with a fork or with a mixer if you really want to put it to work.

In another medium bowl, combine ¾ cup of milk, one egg, 1/3 cup canola or vegetable oil, and ½ teaspoon vanilla. Whisk (or fork, if you are too lazy to dirty a whisk) it all together.

Mash your bananas to make about a cup. I used three medium bananas, which was slightly more than a cup. The brown banana was not so appetizing to me as it was, but I did not want to throw it away, so I used it all. And the muffins turned out fine, so there.

Mix the banana into the wet ingredients, then slowly incorporate the dry ingredients until it is just combined.

If you are using nuts, add about a half cup and give it another stir. I am using ½ cup chopped walnuts, but pecans would be good here, too.

Divide the batter evenly among twelve muffin cups. They will most likely be completely full. Don’t be afraid, this is not a cupcake, you want them to puff up and have a nice looking muffin-top. You can use papers if you like. I usually just spray this silicone muffin pan with canola spray and they come right out. Pam would work, too.

Incidentally, I find it a little disturbing that I have created a batter with appears to have been the inspiration for the shade of silestone that was chosen for my counter top.

Bake at 400° for about 18 minutes, until they look golden brown. Cool in the pan for 5-10 minutes, or until you can get them out without destroying them and burning yourself. Eat them warm or cool the rest of the way on a wire rack.

Once completely cool, these can be stored at room temperature for a few days or frozen.