Saturday, September 14, 2013
A New Twist on Classic Banana Muffins
You know I'm bananas for bananas (wink wink). And although I don't eat them often, I do love a good homemade low-fat banana muffin. I like to use the biggest, ripest bananas I can find for the strongest flavor possible. A few weeks ago my friend Julie clued me in to a way to get an even stronger banana flavor in my muffins. Are you ready for this? Roast the bananas first!
You can try it with your favorite banana bread recipe or you can use mine. If you use mine, just be aware that it's low-fat and the texture will be dense and chewy. This is how I like it!
Roasted Banana Muffins
3 medium bananas, unpeeled
3/4 cup sugar
4 oz. natural applesauce
1.5 cups all-purpose flour
1.5 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. cinnamon
1/2 cup chopped walnuts
1. Preheat oven to 350 degrees. Line a baking sheet with foil for easier cleanup. Place the bananas on the baking sheet and roast for 15 minutes. The peels will turn black and juices will start to seep out.
2. While the bananas are baking, prepare your muffin tins with liners or spray with non-stick spray.
3. Remove from oven and allow to cool. Peel and mash, draining away some of the juice if there seems to be an excessive amount of liquid.Add the sugar and applesauce to the bowl with the mashed banana. Stir to combine.
4. In a separate bowl, combine the flour, baking powder, baking soda, and cinnamon. Make a well in the center and add the banana mixture. Stir until everything is combined but do not over-mix. Fold in the nuts.
5. Spoon batter into muffin tins. Bake at 350 degrees for 15-20 minutes. Cool on a wire rack for 10 minutes. Remove from pan; cool completely.
Makes 12 regular or 6 jumbo muffins*.
*Jumbo muffins may require 25-28 minutes in the oven.
Have you ever roasted bananas?