Can you tell she hates clothes? She falls over like she can’t move and just looks at me like “Mom please stop torturing me!” Ok. Fine. But she just looks so cute.
I opened the pantry to do some cleaning and saw 3 very black bananas. They were the perfect excuse to use my jumbo muffin pan.
Here is the recipe I used from the Food Network. I made a few substitutions of course.
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas (I only had 3, so thats what I used)
1 cup brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled ( I never use butter, Instead I use applesauce)
1 teaspoon pure vanilla extract (I used Almond extract because I was out of vanilla)
1/2 cup pecans, chopped
Preheat oven to 375 degrees F and lightly butter 2 muffin tins.In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.
Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature
The applesauce makes it so moist, and it is a healthier option.
Have a wonderful Halloween!