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.)
Banana Strawberry Muffins
- 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
- strawberry compote (make a little extra filling for strawberry pie)
- salted roasted peanuts, chopped
- Turn oven on to 350F and grease 12 muffin tins.
- Mash the bananas and whole strawberries in a medium sized bowl. Beat in oil, sugar, cranberry cocktail, vanilla and egg.
- In another bowl, whisk dry ingredients together.
- Add the banana mixture to the dry ingredients. Stir with a wooden spoon: just enough to mix it all together.
- Spoon muffin mixture evenly into the greased muffin tins (they should be about ⅔ 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.
- 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.
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: