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Author Notes: Over the past year or so, I’ve had a lot of fun playing with my favorite banana bread recipe, but using it to make muffins, and using homemade apple butter, marmalades and all kinds of jam -- of which I always have an inordinate amount come springtime -- in place of most or all of the banana. These muffins are simply another variation. Please note that these really work best if you make 12 standard muffins plus a mini-loaf (3” x 5”). Otherwise the muffin tins get too full, leaving the centers uncooked when the edges are done. The basic ratios of flour (adapted to substitute some wheat germ), soda, salt, oil, sugar and egg come from “The Tassajara Bread Book” banana bread recipe. The topping is inspired by one I created recently for use on a bread pudding served for brunch. The buttery macadamia nuts, once toasted and combined with freshly ground coriander and toasted wheat germ, make all the difference. Enjoy!! ;o) —AntoniaJames
Makes 12 muffins + 1 mini-loaf
The Nut and Brown Sugar Topping
- 1 tablespoon toasted wheat germ
- 1 tablespoon brown sugar
- 1 teaspoon ground coriander (preferably freshly ground)
- scant 1/8 teaspoon ground cloves
- scant 1/8 teaspoon cinnamon
- 2 tablespoons chopped macadamia (or other) nuts (optional . . . leave them out if allergies are a problem)
The Muffin Batter
- 1 7/8 cups all-purpose flour (that’s 1 cup minus 2 tablespoons)
- ¼ cup toasted wheat germ
- 1 teaspoon ground coriander
- 1/4 teaspoon ground cloves
- 1/4 teaspoon cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup coconut oil, warmed until it’s liquid
- 1/2 cup brown sugar, packed
- 2 eggs, at room temperature
- 1 ½ teaspoon vanilla
- 1 ½ cups mango puree (I buzzed 2 medium mangoes with an immersion blender, leaving a few small bits)
- Scant ½ cup mashed banana (1 small)
- ½ cup chopped macadamia nuts (or almonds, pecans or walnuts)(substitute yellow raisins if you don’t like, or can’t eat, nuts)
- Butter or oil for greasing your muffin tin and mini loaf pan.
- Preheat oven to 375 degrees (or 350 if using a convection oven). Generously grease a 12-muffin tin and one mini-loaf pan (The one I used is 2 ¾” x 4 ¾” on the bottom.)
- Mix all the topping ingredients together in a small bowl.
- In a medium bowl, whisk all the dry ingredients (but not the brown sugar) until well combined.
- In a large bowl whisk together the oil and brown sugar until thoroughly combined. Add the eggs, one at a time, whisking well after each addition. Then add the vanilla extract and the mashed banana and beat well with a spoon until fully blended.
- Add 1/3 of the dry ingredients to the wet ingredients and stir gently to combine. Then add ½ of the mango puree and stir until combined, and repeat with another third of the dry ingredients, then the remaining half of the mango.
- Finally, add the remaining third of the dry ingredients along with the nuts. Gently stir, just to combine. (If you beat it too hard or too long, gluten will form and the muffins will be tough.)
- Fill the greased muffin tin -- batter will come up about 3/4 of each cup -- and the mini-loaf. Then sprinkle a bit of topping on each muffin and the mini-loaf.
- Bake the muffins for 22 - 25 minutes, rotating the tin halfway. They’re done when they spring right back when lightly touched with your finger. The mini-loaf should take another five minutes or so. Use the same method to test, right in the middle of the loaf.
- Remove to a cooling rack right away and allow to cool for at least ten minutes before eating.
- Enjoy!! ;o)
- This recipe was entered in the contest for Your Best Mangoes
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