My hubby celebrated a birthday last weekend, and I started his day off right with his annual birthday breakfast request – Banana Nut Muffins. He’s a stickler for this particular recipe, both because it doesn’t have chocolate chips in it (but hey, add ’em in if you want!) and because it’s not too sweet or dry. I chalk up those last points to using apple sauce – a great alternative to keep sugar down and moisture in.
I’m also a bit of a stickler when it comes to making muffins. I insist on using my Pampered Chef muffin stone for the best results. Nothing is better than a muffin that’s slightly crisp on the outside and delightfully moist on the inside! And, honestly, there’s no better stoneware on the market, in my opinion, than tried-and-true Pampered Chef.
So, without further adieu, here’s the recipe. It generally yields 12 big muffins or 24 little ones:
4-5 ripe bananas
4 tbsps. olive oil
1 C white sugar
1 1/2 C flour
1 tsp. baking soda
1/2 C apple sauce
3/4 C walnut pieces
Pre-heat oven to 425 degrees Fahrenheit
Mix bananas, sugar, oil and apple sauce. Mash well.
Add flour, baking soda, egg and nuts. Mix well.
Bake @ 425 for 15 minutes, then reduce heat to 350 and continue baking for 35 minutes.
Let cool for 10 minutes before removing to cooling rack (or taste-testing – you know, as a quality assurance thing).