mmm… stuffed banana muffins! (WTSIM…#5)

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recipe: Banana Strawberry Muffins garnished with salted roasted peanuts

(click on image for larger view and more photos)
banana muffins Yesterday, as I was walking into the kitchen to check on my latest experiment, I heard T’s ecstatic words from the office above:

Something smells good!!

Man oh man, he’s right!! Something did smell good! I think I hit the jackpot when I made these particular banana muffins!

It’s all Brilynn’s doing. I had been most impressed with her success when she made Banana Peanut Cupcakes from her own recipe. I really liked the idea of peanuts with bananas.

We had some overripe bananas on the counter that were threatening to go from brown with hints of yellow to black with hints of white fur. It happens every time we buy bananas. They are always too green when we buy them. Then they’re perfect for one day. I do love peanut butter and banana sandwiches (the reason I buy bananas in the first place!) but one can only eat so many of them at a time….

Instead of making Brilynn’s cupcakes, I thought I’d rather do a major alteration of our banana muffins by adding peanuts and strawberries instead of the pecans and dates I usually add. We only had a few strawberries left from a recent strawberry pie that T made. But there was a reasonable amount of strawberry filling leftover that was just crying out to be added to the muffins. (If we’d had cream cheese in the fridge, I would have continued even further with the variation on our banana cream cheese muffins.)

Here is what I did:

Banana Strawberry Muffins

batter

  • 1½ c ripe bananas, mashed (approx 3 bananas)
  • 2 large strawberries, hulled
  • ¼ c sugar
  • 6 Tbsp safflower oil
  • splash cranberry cocktail
  • ¼ tsp vanilla
  • 1 egg, beaten
  • 1 c unbleached allpurpose flour
  • ½ c whole wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • ¼ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ c salted roasted peanuts, chopped

filling and garnish

preparation

  1. Turn oven on to 350F and grease 12 muffin tins.
  2. Mash the bananas and whole strawberries in a medium sized bowl. Beat in oil, sugar, cranberry cocktail, vanilla and egg.
  3. In another bowl, whisk dry ingredients together.
  4. Add the banana mixture to the dry ingredients. Stir with a wooden spoon: just enough to mix it all together.
  5. Spoon muffin mixture evenly into the greased muffin tins (they should be about full. Dip a finger into some cold water and then poke an indentation into the center of each muffin to make a well. Spoon the strawberry filling evenly into the wells. Sprinkle each muffin with a few chopped peanuts.
  6. Bake at 350F for about 15 minutes or until a skewer comes out cleanly.

The intoxicating aroma wafting throughout the house fulfilled its promise. These muffins are absolutely delicious!! I think I may need to buy some more bananas to leave on the counter and forget about until they are too ripe for peanut butter and banana sandwiches. More muffins please.

It’s tempting to use this as a post for the fifth round of WTSIM…, hosted by Jeanne (Cook Sister!) this month. I wonder if she would go for it. I know; it’s not exactly stuffed bananas but surely stuffed banana muffins would still fall into the category! :whee:

In the guidelines, Jeanne wrote:

[…]this month, your theme is stuffed fruit or vegetables. Want to scoop the insides out of a cherry tomato and fill it with pate? Have you always had a yen to make baked apples stuffed with dried fruit? Maybe an aubergine with its flesh scooped out and mixed with couscous takes your fancy? You’ve come to the right place! Sweet or savoury, the choice is once again yours – but the fruit or vegetable must be stuffed, not merely coated with a topping or sauce.

The deadline for WTSIM… stuffed fruit/vegetables! is Tuesday 29 May, 2007. If you would like to participate, please read the following for more information:

This entry was posted in baking, cakes, pastries, cookies, etc., crossblogging, food & drink, posts with recipes, side, WTSIM... on by .

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  • Catherine

    What a great idea! PBJ meets PBB sandwiches, all in a luscious little stuffed muffin! Your bit of wheat flour reminds me of the recipe my mom used to use for banana cake/muffins – she always added in a bit of wheat germ with nice results.

  • ejm

    I’m glad you noticed my rationale, Catherine. I admit that I was rather proud of myself for that one. If we hadn’t had the left-over strawberry compote, I would have tried Brilynn’s drizzled honey idea.

    I usually add whole wheat flour or bran to muffin batter. I find that muffins made with white flour are too much like cupcakes. Wheatgerm is a good idea too. I bet it adds a nice nutty flavour.

  • It looks like you’ve got a winner here! I was thinking of adding strawberry jam to mine as well, but then found out I didn’t have any… nuts!

  • ejm

    There’s always next time, Brilynn… in a few weeks, there will be Ontario strawberries galore so we can all have too much strawberry jam.

  • Can’t believe I haven’t stumbled across your lovely blog before – I am already hooked by these delicious sounding banana muffins!

  • ejm

    I’m really glad you like the sound of the muffins, Freya. Thank you for your kind words.