I don’t know what got into me the other day. Here I was, getting ready to make some regular pancakes, and I got hit upside the head with a whole pan of “Iron Chef Jenni”. Suddenly, my regular stand by banana muffins became roasted banana, browned butter, toasted walnut, chocolate chip bananan muffins.
Told you. Went nuts. But it was so worth it. I don’t know if I will ever be able to look at a banana muffin again without thinking of my three day gorge fest fling with these muffins, in which I made a grand total of three seperate batches of these muffins!!
They were just too good, I couldn’t help myself! Especially warm from the oven, slathered with a pad of real butter, slowly melting and dripping down the side…. Oh god, do I have any bananas?
|these might look gross, but they tasted and smelled ooooh so good!|
Ultimately Ridiculous Banana Muffins
2 cups flour
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp salt
3 very ripe bananas
6 tablespoons butter
2 large eggs, lightly beaten
1/4 cup plain yogurt or sour cream
1 tsp vanilla extract
1 1/4 cup walnuts
Preheat oven to 350 Degrees.
Take 3 bananas (they don’t even need to be ripe!!). Place on a baking pan, and bake for 20 minutes. Allow to cool enough to handle. Peel and mash.
Toast walnuts in a small skillet for 4 minutes, or until you can just begin to smell them. Stir occassionally so they do not burn. Allow to cool, then chop.
Place your butter in a small skillet and melt on med-low. Allow to heat until the fats start to turn golden brown, but the liquids are still opaque and a wonderfully nutty aroma fills the kitchen (watch this step closely, it burns fast!). Allow to cool slightly.
Generally coat a muffin pan with veggie spray (you could use the liners, too, if you wanted).
Whisk flour, sugar, baking soda, and salt together in a large bowl.
Whisk the mashed bananas, melted butter, eggs, yogurt, and vanilla together in a separate bowl.
Gently fold the banana mixture into the flour mixture with a rubber spatula until just combined.
Fold in the nuts and the chocolate chips.
Do not over mix! The batter will be thick and lumpy.
Scrape the batter into the prepared muffin pan.
Bake until golden brown, about 15-20.
Let the muffins cool in the pan just long enough for you to be able to get one out without burning the crap out of your fingers
** You might need to bake these a bit longer than your recipe will call for, because we have added more ingredients that make it thicker. Just watch them, and do the toothpick test.
Gorge yourself, and try to not eat all of them. At least give one of them away. 🙂