Tag Archives: muffins

One-Banana Muffins

I have texture issues so when it comes to buying fruit to eat out of hand, bananas are NOT my first, or even fifth, choice. But for reasons that don’t warrant going into, I ended up with a single banana ripening on my counter.

I decided to make banana muffins so I googled for an appropriate one banana recipe.

Serenity Now‘s blog had what looked like the perfect recipe for me, but I made some changes.

Banana Muffins with One Banana – makes 1 dozen large muffins or 1 loaf of muffin bread

1 large, very ripe banana
1 cup regular white sugar
1 egg with enough milk to make 1 cup*
1 stick (1/2 cup) of butter, softened, or 1/4 cup plus 2 tbsp vegetable oil, or 1/4 cup vegetable oil plus 2 tbsp maple syrup
1 tsp vanilla extract
1 1/2 cups all purpose flour
1 tsp baking soda

* Add the egg and 2 tbsp sour cream to a measuring cup, and then enough milk to make 1 cup. Baking soda likes some acid to help it act in baking but since I didn’t have any yogurt, I used the sour cream.
** I was short of butter so I decided to replace it with vegetable oil. Since my banana wasn’t over ripe (I didn’t want to wait until the next day to make these), I replaced the additional 2 tbsp vegetable oil with maple syrup to sweeten the batter.

Optional add-ins: 1/2 cup coarsely chopped walnuts, 1/2 cup chocolate chips, a dash of cinnamon

Preheat the oven to 350 degrees Fahrenheit.

Line a 12 large muffin tin with muffin/cupcake papers. (If making a loaf, butter the tin generously so it won’t stick.)

In a large mixing bowl, break up the peeled banana and cream with the sugar, using a hand blender, until the banana is pureed.

Add in the flour, baking soda, egg/milk mixture, oil (oil and maple syrup) and the vanilla extract and beat just until everything is just combined. (If including the cinnamon, add at this point as well.)

Fold in the nuts or chocolate chips and, using an ice cream scoop, fill the muffin tins.

Bake for 25-30 minutes or until a wooden toothpick inserted into the muffins comes out cleanly. This is a very liquid batter so the baking time is a bit longer than you might be used to. (I found that my chocolate chips all fell to the bottom, probably due to the density of the batter. Mini chocolate chips might be a better choice.)

NOTE: If baking in a loaf pan, you’ll need to bake this for 50-55 minutes depending on your oven.

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December 2016 Cooking Wrap-Up

Cooking wise, if not in other respects, 2016 has been a successful year.

I made a second sourdough starter with canned pineapple juice and whole wheat flour and then made some great breads with it. I thickened it up quite a bit compared to the one I made in 2105 and that may have accounted for some of the success. Experience helped as well, as I’m less hesitant about trying new sourdough recipes. I did revisit the old stand-by, regular yeast, and made a delicious honey challah just before Christmas. Definitely something I’ll be repeating next year.

Bacon, Cheddar Cheese and Cracked Black Pepper Sourdough loaf and round Honey Challah

Crumb of the challah

Cooking on an even stricter budget than ever before resulted in having to be creative with simple ingredients bought on sale, like chicken, pork and ground beef, or leftovers, and the results were mostly successful. You’ll have to scroll back through the posts to see them. I do miss fish, seafood and steak however. I’m also grocery shopping less often and there’s less wastage as I try to use up what’s most perishable first. I’m also going back to basics with the dishes I’ve been making such as cookies and fudge. I haven’t been buying as many jarred sauces as in the past, while using up the ones I already have in things like stir-fries.

The meat sauce I made recently with a simple spaghetti sauce base was delicious as well as economical.  One pound of ground beef was stretched to make eight cups of sauce.

I turned some leftover mashed sweet potato into muffins with raisins for added sweetness using a recipe found on Rachel Ray’s web site.

And because I missed seafood … I bought a package of mussels in garlic sauce on sale, and one of cooked shrimp, and made this pasta dish with the spaghetti sauce.