Bananuts Muffin

Nutty to the point of distraction, this muffin is vibrating full of long-lasting energy food like bananas and nuts. Choose raw nuts for more nutty-goodness or roasted nuts for a larger mass-appeal. Either way enjoy it and try not to get too crazy for these crazy-delicious muffins. 

Dry ingredients

2 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

1 tsp ground corriander

½ tsp cinnamon

¼ tsp ground cloves

¼ tsp nutmeg

Dry Muffinhancers

¼ cup chopped cashews

¼ cup chopped walnuts

¼ cup chopped almonds

¼ cup chopped hazelnuts

Wet ingredients

1 cup plain %3.5 yogurt

1/4 cup melted butter (or vegetable oil)

1 cup white sugar

1 egg, beaten

pinch of  salt

1 tsp vanilla extract

Wet Muffinhancers

1 1/2 cups mashed extra ripe banana (approx 3 bananas)

PROCEDURE

Preheat oven to 375˚F.

Grease a muffin tin (12 count) with grease spray or butter.

Get two big bowls. In the first bowl combine the dry ingredients (except the dry muffinhancers). Instead of sifting the ingredients you can simply run a whisk through a couple times to break up any dry lumps.

In the other bowl combine yogurt, sugar, melted butter, egg and extract. Mix it all up until it’s good and smooth. Now mix in both the wet and dry Muffinhancers and stir to distribute.

Make sure your oven is set and the muffin tin is greased up before you combine the wet and dry. It’ll need to happen pretty quickly.

Pour the dry mix into the wet bowl and fold gently with a spatula while you count slowly to 15. The result should be a very lumpy batter, with frequent dry floury spots. It’s better if it’s not a smooth batter.

Now use an ice-cream scoop with a trigger release (really good for even distribution) or just a big spoon to fill the muffin tray evenly. Fill it up to the top of the tray, but try not to go much higher or you will end up with a muffin eruption. 

Blap the muffin tray into the oven and bake for 20-25 minutes. Check the muffins at 20 minutes and test them for doneness.

To make sure the muffins are done, simply stick a toothpick in the center and if it comes out clean the muffins are done, but if it’s covered in batter, bake them for 3 minute increments until the toothpick comes out clean.

When they are done, make a wish that they will all pop out of the muffin tray, then turn it over onto a clean tea towel to let them cool.

Makes 12 muffins.

If you plan to freeze your muffins, just make sure they are nice and cool, then place them in sealable plastic bags and remove as much air as possible then pop them in the freezer.