Cran-nana Nut Muffins
It’s muffin season again.
Each winter I seem to get on a muffin kick for a few weeks and then don’t bother to make them any other time of the year.
This was my second batch this week.
My muffin making is rarely planned ahead of time so the ingredients end up being whatever we have on hand or inspired by overripe bananas, extra apples, etc.
Cran-nana Nut Muffins
Makes 4 big, dense, doughy muffins
- 2 bananas
- 2 tablespoons of yogurt/applesauce/pumpkin puree
- 1 egg
Whirl the above three ingredients in a blender or food processor until smooth.
In a medium bowl whisk together:
- 1/2 cup whole wheat or spelt flour
- 2 tablespoons coconut flour*
- 1/2 cup oats
- generous pinches of ground cinnamon and ginger
- little pinch of salt
- 1/4 teaspoon baking soda
Add wet ingredients to dry and mix until just combined. Add
- 1 chopped banana
- 1/8-1/4 cup chopped nuts
- 1/2 cup cranberries. (You can use dried, fresh, or frozen cranberries, dried will make a sweeter overall muffin but I kind of love the tartness and freshness of the not-dried kind. I used chopped brazil nuts in these because it’s what I had but walnuts would be a great addition.)
Scoop batter into 4 buttered muffin tins and bake at 375* until the tops start to brown, at least 30 minutes.
*You can omit the coconut flour but if you do either omit the yogurt or add a little extra flour. Coconut flour soaks up a lot of moisture. It also adds fiber, protein, and doughiness to these muffins.
Disclaimer: My baked goods don’t exactly follow the same rules as most, i.e. my muffins are dense and doughy. The texture of my baked goods is due to a combination of factors; I rarely measure precisely, I usually bake without refined sugar, and my “recipes” have less added fat than tradition baked goods. I like this style, which is why I bake this way, but if you are a lover of tradition (buttery cookies, fluffy cakes, etc.) than my “recipes” probably aren’t for you. Oh yeah, and by the way, I don’t follow recipes so I don’t expect you too either. I’d love to hear what kinds of spin-offs of these muffins you create in your own kitchen!
Happy Muffin Season!