Sunday, June 24, 2012

Banana Nut Muffins


 This is a variation from my mother-in-law’s amazing banana bread recipe.  I love to experiment with family recipes to make them into something healthy while maintaining their yumminess J

½ c. sucanat
½ c. honey
½ c. butter
2 eggs
4 REALLY ripe/rotten bananas
1/8 tsp salt
1 tsp baking soad
2 c. flour blend (1 part coconut flour, 1 part almond flour, 1 part whole wheat flour, 1 part quinoa flour- sometimes I vary how much of each I use, but ½ c. of each is fairly standard)
½ c. crushed walnuts (optional)

Mix together the sucanat, honey and butter in a mixer. Add eggs, one at a time. Mash your bananas and then add them to the sugar mixture. Ina separate bowl, combine the salt, soda and your flour blend. Add the flour to the banana mixture followed by the nuts. Pour the mixture into 3 mini loaf pans and cook for about 45 minutes at 350 degrees. Ovens vary, so be sure to watch your bread the first time you bake it. Also, honey darkens faster than regular sugar so if your bread begins to get darker than you like it, lay a piece of foil over the bread. If you want muffins, cook at 325 for about 20 minutes. Enjoy!

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