Nouveau, blossom, beauty is what comes to mind when thinking about transitional seasons from winter to spring. Each bring with it a beautiful story of life, growth, and change. The change brings with it ruby red strawberries bursting with flavor, blueberries begging to tumble into pancake batter and mouth watering peaches ripe for pie baking. Until then reaching for a comforting banana or three keeps one happily awaiting the summer bounty. Especially with Mother's Day around the corner. Make it a special one with these mouth water banana muffins to be enjoyed in bed.
Baking Powder and Salt
Grab a large bowl. Smash bananas with a fork till blended. Then add vanilla extract and mash for another minute leaving some banana chunks. Preheat oven to 350 degrees.
3 Med Bananas
1 Tsp Vanilla Extract
Add walnut oil, eggs and honey to the banana mixture, whisk together.
If you lean more on the savory side, friends generally add a 1/4 cup of honey. I lean on the sweeter side leaving me with an overflowing 1/2 cup of honey. I used a raw gently filtered colorado honey for these muffins (lick your fingers delicious).
Tip. Add honey to measuring cup after walnut oil.
½ C Walnut Oil (or Olive or Coconut Oil)
½ C Honey (or Maple Syrup)
2 Med Duck or Chicken Eggs
Chicken eggs work beautifully as well. I simply got lucky and stumbled across duck eggs at the market; they are generally bigger and richer in flavor.
Mix flours, baking soda, salt and walnuts in a separate bowl. Learn more about flours HERE.
3/4 - 1 C Oat Flour
3/4 C Walnut Flour (or Almond Flour)
1/2 Tsp Baking Powder
1 1/2 Tsp Salt
1/4 C Chopped Walnuts
Mix wet and dry mixture. Coat muffin pan with walnut oil or with baking cups or parchment paper. Then fill 3/4 full with batter and top with slivered almonds or walnuts. For this batch I used marble ramekins. They worked beautifully.
Bake for 20 - 22 Minutes (pending on elevation and oven).