Banana Nut Muffins

by Elizabeth Dengler, The Huckleberry Home

Elizabeth Dengler

I posted a picture of these fantastic muffins on my social media account the other day and got requests for the recipe. Being able to use food such that it isn’t wasted seems even more important to me now. Also, being able to be flexible with ingredients so I can continue to make tasty food is becoming a fun challenge. So, don’t give up if you don’t have everything you need to make a recipe. There are always alternatives and omissions that can be made. Ask yourself what is similar? And google is great to find substitutes for items.

My favorite part of this muffin, or any muffin for that matter, is the muffin top. I always fill my muffin liners to the top, almost overflowing to get the biggest, yummiest muffin tops. This is why I spray my pan even when using liners so the tops don’t stick to the pan. If you’d like a more petite muffin or you want a larger muffin yield you can totally adjust how much batter you add, don’t however go below half full, you’ll end up with little hockey pucks. Do what works best. These also freeze well and make great gifts. AND you can make these as loaves too, just adjust your baking time depending on the size loaf pan you use.

2 C all purpose flour
1 t cinnamon OR pumpkin pie spice
1 ½ t baking soda
½ C applesauce OR your favorite oil/melted fat
1 C granulated sugar
½ t salt
2 eggs
1 t vanilla extract
3-4 ripe bananas peeled
1 C chopped pecans OR your favorite nut (optional)

Preheat oven to 350 degrees. Spray your 12 count muffin pan with nonstick spray and then line with cupcake/muffin liners.

In a medium bowl add your flour, spices and baking soda, whisk until blended. Set aside.

In a large bowl add your bananas and mash with a potato masher or fork. The consistency should be lumpy, the size of the lumps is entirely up to you. Once you’ve reached your desired mash add applesauce (or oil), sugat, salt and mix well with a wooden spoon or fork. Add 2 eggs and vanilla mix well. Add in your flour mixture. Do NOT over mix. Once the flour is almost incorporated, fold in the pecans (nuts).

Fill your muffin liners to the tippy top, almost overflowing. This is how you will get the big, yummy muffin tops. These are not cupcakes. If you want to have more muffins you can fill about half full like you would a cupcake (you’ll need to double the muffin pan/liners) and they will rise but you will not get the yummy muffin top.

Bake for 25 minutes, check at 20. If you are doing half-full liners check at 15 minutes. Do not over bake.