I’m particular about the ripeness of bananas. My preference is for the slightly under ripe banana that still has a ting of green around the stem. Unfortunately, this leaves me with a very small window of opportunity to consume a banana bunch. With baking, however, the more ripe, spotty and pungent, the better.
The obvious go-to for overly ripe bananas is banana bread, and since I have yet to purchase a loaf pan, I've been whipping up lots of banana bread muffins. I found a recipe that I love on The Curious Country Cook that is gluten-free and adds no additional sweetener (other than chocolate chips), and lets the banana shine on its own.
The muffins are nutty and dense, with a perfect golden crust. I've been using them as breakfast treat for on-the-go. The original recipe uses plain almond butter, which works great, but I'm crazy for this organic almond-hazelnut butter by Riverview Orchard and I think the hazelnut adds a little sumpin' extra.
INGREDIENTS
3/4 cup almond-hazelnut butter (or other nut butter of choice)
3 very ripe bananas
2 eggs
1sp baking soda
1tsp baking powder
1/2 teaspoon cinnamon
1 cup almond flour
1/2 cup dark chocolate chips
INSTRUCTIONS
1) Preheat oven to 350 degrees.
2) In a large bowl, peel and mash bananas with a fork. Stir in almond-hazelnut butter, almond flour, eggs, baking soda, baking powder and cinnamon until thoroughly mixed. Fold in chocolate chips.
3) Divide batter between muffin cups and bake for 20 minutes, until a toothpick comes out clean.
3/4 cup almond butter
3 medium ripe bananas, mashed
2 large eggs
1 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1 cup almond flour/meal
1/3-1/2 cup mini chocolate chips
1. Preheat oven to 350F and line a 12 muffin tin with liners.
2.In a medium bowl, mix the almond butter, bananas, eggs, baking soda, baking powder, and cinnamon until combined. Fold in the flour and chocolate chips.
3. Divide the batter between the muffin cups and top with extra chips. Bake for 20-25 minutes or until a toothpick comes out clean. - See more at: http://curiouscountrycook.blogspot.com/2012/08/almond-banana-chocolate-chip-muffins.html#sthash.G6va9ct4.dpuf
3 medium ripe bananas, mashed
2 large eggs
1 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1 cup almond flour/meal
1/3-1/2 cup mini chocolate chips
1. Preheat oven to 350F and line a 12 muffin tin with liners.
2.In a medium bowl, mix the almond butter, bananas, eggs, baking soda, baking powder, and cinnamon until combined. Fold in the flour and chocolate chips.
3. Divide the batter between the muffin cups and top with extra chips. Bake for 20-25 minutes or until a toothpick comes out clean. - See more at: http://curiouscountrycook.blogspot.com/2012/08/almond-banana-chocolate-chip-muffins.html#sthash.G6va9ct4.dpuf
3/4 cup almond butter
3 medium ripe bananas, mashed
2 large eggs
1 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1 cup almond flour/meal
1/3-1/2 cup mini chocolate chips
1. Preheat oven to 350F and line a 12 muffin tin with liners.
2.In a medium bowl, mix the almond butter, bananas, eggs, baking soda, baking powder, and cinnamon until combined. Fold in the flour and chocolate chips.
3. Divide the batter between the muffin cups and top with extra chips. Bake for 20-25 minutes or until a toothpick comes out clean. - See more at: http://curiouscountrycook.blogspot.com/2012/08/almond-banana-chocolate-chip-muffins.html#sthash.G6va9ct4.dpuf
3 medium ripe bananas, mashed
2 large eggs
1 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1 cup almond flour/meal
1/3-1/2 cup mini chocolate chips
1. Preheat oven to 350F and line a 12 muffin tin with liners.
2.In a medium bowl, mix the almond butter, bananas, eggs, baking soda, baking powder, and cinnamon until combined. Fold in the flour and chocolate chips.
3. Divide the batter between the muffin cups and top with extra chips. Bake for 20-25 minutes or until a toothpick comes out clean. - See more at: http://curiouscountrycook.blogspot.com/2012/08/almond-banana-chocolate-chip-muffins.html#sthash.G6va9ct4.dpuf
No comments:
Post a Comment