This recipe is a modification of the banana muffin recipe from “The Fruit Kitchen” by Emma Summer. I made these for breakfast and we had some for dessert at supper.
Makes 12 Muffins
- 2 cups King Arthur all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon table salt
- 1/2 teaspoon ground cinnamon
- 3 large ripe bananas
- 1 large egg
- 1/2 cup brown sugar, packed
- 1/4 cup of vegetable oil or any neutral oil
- 3/4 cup of raw almonds, divided into 1/2 cup and a 1/4 cup
Regular sized muffin pan, paper cupcake liners, two medium sized bowls, sturdy fork, measuring cups and spoons, a soup spoon, wire rack for cooling
- Preheat the oven to 375 degrees F.
- Line 12 muffin cups with the paper cupcake liners.
- In one medium sized bowl, combine the dry ingredients – flour, baking powder, baking soda, salt, and cinnamon.
- In the other medium sized bowl, mash the bananas with the fork until they are creamy. Some lumps are okay.
- Beat in the egg, sugar, and oil into the mashed bananas with the fork. The mixture should look homogeneous.
- Stir in 1/2 cup of the almonds into the banana mixture.
- Add the dry ingredients to the banana mixture and stir just until blended.
- Using the soup spoon, fill the muffin cups 2/3 full.
- Sprinkle the tops of the muffins with the 1/4 cup of almonds. The almonds on top will toast will the muffins bake.
- Place the muffin pan in the center of the oven and bake for 20-25 minutes (The tops should spring back when lightly touched.)
- Transfer the muffins to the wire rack for cooling.
- Serve warm and, if you like split and spread with butter.