Saturday, February 25, 2012

banana bread muffins

I woke up today, my day to sleep in, at 6:45. Kind of unusual for me, but I got up, it was so nice outside. I usually get a cup of decaf, settle into my chair and check my emails, read, play a word game with my sister, but I was out of coffee so I started messing around in the kitchen. The girls weren't up yet, and Brett had gone to the store to check on things, so I had a bit of time to myself. I opened the backdoor and let the cool come inside. The birds were really awake and singing and it was pretty nice. I had been watching these bananas slowly pass their prime and I knew if I didn't do something soon, I'd have to toss them. And I really don't like doing that.
So this is a recipe using the cuisinart, kind of an experiment. I thought it might be easier, not really sure it was, but they were good and very banana ish. I'd love to add nuts but I was aiming to meet the approval of my girls, which I did. And they wouldn't have liked nuts, or chunks of banana. I know it's odd that the dry ingredients weren't pre whisked, but it worked.

3 ripe bananas
1/2 c coconut oil
1 T lemon juice
zest from that lemon
1/2 c brown sugar
1/2 c white sugar

1 c whole wheat flour
1 c white flour
2 t baking powder
1 t baking soda
1 t egg replacer
1/2 t salt

demerara sugar for topping, optional but makes them nicer I think

oven turned on to 350
Pulse up the bananas and oil to your liking, I made mine pretty smooth.
Add the sugars and lemon, and pulse a couple of times to combine.
Add everything else, except the demerara sugar
Pulse about 12-14 times, don't over do it or they'll be tough.
Scoop into lined baking cups. I got 11 total,
sprinkle with demerara sugar.

Bake for about 15-18 minutes depending on your oven, maybe a bit longer. Like all muffins, they're best eaten within a day or two.  That wasn't a problem with these.

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