Banana Muffins

Next to the search for the perfect moist chocolate cupcake, the search for banana muffins comes next.  I remember experimenting with different recipes since I was probably 14 years old.   Most of the recipes were okay but lacked the intensity of the banana flavor.  By tweaking and tweaking, and tweaking again numerous recipes, I have come up with a recipe which I am happy to share with all of you. By adding a little amount of  banana extract , the natural banana flavor and aroma intensify.. Just make sure to use very ripe bananas (the kind that you throw away because of its very dark spots) or else you might find this recipe lacking in sweetness. Purists might be turned off by the artificial additive, but I find it enhancing the muffins’ flavor.

This recipe uses a minimal amount of sugar—a  half a cup when  divided by twelve (recipe yields 12  medium sized muffins), won’t make you feel guilty.  You won’t regret eating a muffin (or two) in one sitting because aside from being low in sugar, they are  potassium and fiber packed. Cinnamon, nuts, and raisins may be added for additional crunch, texture and taste.  Bake a batch or two, cool, then freeze some of it. When you feel a craving for something sweet yet nutritious,  just pop a piece or two in the oven toaster or microwave. Heat for a few seconds … and voila! Enjoy them for breakfast, snack, or dessert. You can also have your kids bring them to school for a tasty and healthful snack instead of the usual store bought mammon or cupcake.  They won’t complain. These muffins freeze well for several months.

Banana Muffins

Ingredients:

Preheat oven to 350 F

Set A

1 cup mashed bananas (4 medium)

1/3 cup oil (palm or vegetable oil)

1/4 cup white sugar

1/4 cup dark brown sugar (loosely packed)

I large egg, slightly beaten

1/4 teaspoon banana extract

Set B

1 ½ cup (180 grams) All Purpose Flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 c walnuts plus more for topping(optional)

Directions:

1. Combine all ingredients in Set A.

2. Combine all ingredients in Set B.

3. Mix Set A and Set B.

4. Add walnuts in mixture.

5. Pour the mixture  into a 12 hole muffin tin lined with muffin or cupcake liners.

5. Bake for 15 to 20 minutes.