Mico Nut Muffins

Over-ripe (as in almost rotten) bananas + walnuts + gobs of melted butter = deliciousness wrapped in a muffin.

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With this endless winter (and even more endless snowfall) we’ve been experiencing lately, I felt the urge to whip up some muffins.  My favorite muffins, in fact (named for my honey because these are his go-to muffin of choice.)  They are a perfect mixture of bananas, nuts, moisture, and sweetness.  That said, if you’re looking for a low fat, healthy breakfast food option, these are not the muffins for you.  Healthy? nah so much.  Yummy?  ab-sa-friggin-lutely.

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Here’s the recipe I use from the Food Network.  The only modification I make is to make muffins, instead of the bread.  The recipe makes about 16 or so muffins.  I put them in the freezer and we have Mico Nut Muffins ready at a moments notice.

Banana Walnut Bread

1 1/4 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon fine salt

2 large eggs, at room temperature

1/2 teaspoon vanilla extract

1/2 cup unsalted butter at room temperature

1 cup sugar

3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)

1/2 cup toasted walnut pieces

Directions

Sift the flour, baking soda and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Line muffin tins with liners.  Preheat the oven to 350 degrees F.

In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don’t worry), and remove the bowl from the mixer.

With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the muffin tins. Bake foldor 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins in the pan on a wire rack for 5 minutes. Turn the muffins out of the pan and let cool completely on the rack.

Eat as many as you can the first 2 days, then put the remaining muffins in the freezer for those mornings when you need a little sweet banana-y pick me up.

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Yes, you could probably modify these muffins to make them a bit less dessert-like: cut the butter and sugar, add some applesauce for sweetness, replace the white flour with some whole wheat flour etc… but when a recipe is just this yummy, why mess with a good thing?  Unless you’re my hubs, you won’t be eating them every day so why not just enjoy them as is.  I do have two muffins (both of the low-fat, healthy-without-tasting-like-cardboard variety) that I’ll share next time.  Apple walnut and Carrot raisin.  Super yummy without all the melted butter.  But for now, bring on the super indulgent breakfast muffins.  Because when there’s another 8″ of snow outside and you know you’re going to be stuck inside all day with a teething baby, the least you can do is help yourself to a little muffin deliciousness.

 

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