Over the weekend, we had over a foot of freshly fallen snow covering everything outside in a soft white blanket. Cold and snowy outside, a warm kitchen inside with slow-baked ribs, beer and bourbon bbq sauce, cast-iron skillet cornbread for dinner, a cozy evening playing Monopoly with Jamie... it was a perfect evening. Aside from the fact that I lost all my money and all my properties, and the financial losses of the game started to feel just a little too real. Yes, it was just a game, thank goodness. Silly of me to feel stressed over it.
The next morning, the sun peeked through the clouds, illuminating all the snow. Since the coffee table was covered with Monopoly stuff and the kitchen table covered with recipes and ingredients for Super Bowl party food the next day, we had a little breakfast picnic on the carpet.
Before I started learning how to cook, a bowl of Honey Nut Cheerios with a sliced banana (or peach, when they were in season), was one of my cheap and easy go-to dinners. Not very exciting, but it was what I could afford at the time, along with endless bowls of Ramen noodles. We don't often buy cereal, and I was thinking about those cheerios with bananas when I decided to come up with a muffin that incorporated all those flavors.
Bananas, roasted in their peels until soft and the flavor deepened. Chopped almonds. Honey to sweeten them up. These really were some of the best banana muffins I've ever had. Totally delicious on their own, and even better with a little Nutella.
What could be better than a breakfast picnic with these muffins the morning after a blizzard?
Roasted Banana Honey Nut Muffins
- 2 ripe bananas
- 1/2 cup honey or agave nectar
- 2 tablespoons vegetable oil (I use "Smart Balance")
- 1 egg
- 1 teaspoon vanilla
- 1 cup all-purpose flour (or whole wheat)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup chopped (toasted, optional) almonds
- 1/4 cup sliced almonds
Preheat the oven to 400. Place the bananas, in their peels, on a baking sheet. Roast for 20 minutes, turning once (the peels will turn black, and the insides will be very soft). Set aside to cool slightly and reduce the oven temperature to 350.
When the bananas are cool enough to handle, remove the peel and mash the flesh. Whisk together the mashed bananas with the honey, oil, egg and vanilla. In a separate bowl, combine the flour, baking soda, baking powder, salt and cinnamon. Add the dry ingredients to the wet and stir just until moistened. Stir in the chopped almonds.
Fill six muffin cups (greased or lined with muffin papers) - they will be full almost to the top. Sprinkle the top of the batter with the sliced almonds.
Bake for 21-23 minutes, until a toothpick inserted comes out clean. Cool in the pan for 5 minutes, then remove and cool on a wire rack. Serve warm, plain or with honey or nutella.
Yields 6 muffins.
(Weight Watchers Points Plus Value: 9 points per muffin)
Recipe from Curly Girl Kitchen.