Banana Nut Muffins
By Leann Albrecht
At our house, usually the last banana in the bunch gets too ripe before we can eat it so I put it in the freezer. It keeps perfectly fine in the skin until I am ready to use it. When it’s time to make banana bread or a smoothie, I take it out of the freezer and lay it on the counter for about 5 minutes. Then the skin peels off easily and the banana inside is in perfect form. If I don’t have any in the freezer, I try to use bananas that have a few brown spots on the outside. These bananas are the best tasting because the flavor has intensified with ripening and they are a little sweeter.
Cream together with a mixer:
1/2 cup coconut oil
3/4 cup packed brown sugar
3 Tbsp sour cream
5 medium ripe bananas
Heat but not to boiling:
1/2 cup warm almond milk
Then add to the milk:
1/2 cup raisins – set aside for a couple of minutes while the raisins plump up
Add to the mixing bowl:
2 cups flour ( I use spelt or unbleached whole wheat)
1/2 cup ground flaxseed or oat bran
1 Tsp baking soda
1 1/2 Tsp baking powder
1 Tsp salt
1 cup chopped walnuts (optional)
1 cup coconut -finely shredded (optional)
Then add the almond milk and raisins and mix well.
Spoon batter into well greased muffin pans or muffin liners. Bake at 350 degrees for 10-12 minutes. They are done when the tops are slightly brown and an inserted toothpick comes out clean.
These muffins will keep well in zip lock bags for several days in the refrigerator.
Makes 18 medium muffins
Serve hot or cold.