Saturday Brunch: Banana Muffins

Bananas that ripen quickly can be a problem during the winter. Even when they are purchased green, we keep them in homes that are heated to a toasty warmth (wood burning stoves are good for that). Those bananas quickly turn from golden to gross. Luckily, overripe bananas are the main ingredient in these tasty muffins.

The key to keeping these muffins light and fluffy is to add the dry ingredients last. The batter for these tends to be dense, and over-beating the flour and oatmeal helps strengthen the gluten. The result is a muffin that is dense and flat. Instead, cream together the mashed banana, oil, sugar and egg, and then add the flour mixture, beating just until the batter comes together.

The recipe makes 18 standard sized muffins.

Banana Muffins
3 ripe bananas, mashed
1/3 c. vegetable oil
1 egg
1 tsp. vanilla extract
3/4 c. granulated sugar
2 c. all purpose flour
1/2 c. oatmeal
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. chopped pecans, walnuts or unsalted cashews

Preheat oven to 375 degrees. Prepare muffin tins with cupcake liners, or spray with nonstick baking spray. In a medium bowl, whisk together flour, oatmeal, baking soda, baking powder and salt. Set aside.

In a large mixing bowl. cream together bananas and vegetable oil. Add vanilla extract and egg, mixing thoroughly at medium speed. Lower mixer speed and slowly fold in flour and nuts.

Spoon batter into prepared muffin tins, filling cavities to 3/4 full. Batter will be thick. Bake 15 - 20 minutes (10 minutes for mini muffins), or until cake tester comes out clean.