Over here in the King home we are fans of muffins. The one we eat the very most often is my chocolate zucchini muffins because of the well established fact that we believe in chocolate for breakfast whenever possible. Of course we also eat more bananas than a family of chimps, so I was excited to discover this new banana muffin recipe that uses all whole grain wheat and pumpkin. I’m betting by late November my blood type will be pumpkin spice. The banana pumpkin combo made for such a moist and delicious muffin, and I added some chocolate chips because of the aforementioned insistence on chocolate for breakfast.
1/2 cup (8 tablespoons) soft butter
2/3 cup brown sugar
(scant) 1/4 cup granulated sugar
2 large eggs
1 cup (7 1/2 to 8 ounces, 1/2 can) puréed pumpkin
1 cup (8 ounces) mashed banana, the riper the better
2 tablespoons orange juice or water
1 teaspoon vanilla extract
1 1/2 cup whole wheat flour
1/4 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup diced toasted pecans (optional obviously – I used the Trader Joes candied pecans)
1/2 cup chocolate chips (optional)
1/4 cup demerara coarse sugar for sprinkling
Prepare 2 standard muffin tins using liners or baking spray and preheat oven to 350.
Beat together the butter, sugars, eggs, pumpkin, banana, water (or OJ), and vanilla. Add the flour, baking powder, baking soda, salt, and cinnamon and stir well to combine. Next, if using, add the pecans and chocolate chips.
Pour 3/4 full into your prepared pan (you can also do this in a loaf but bake it for about 45-60 minutes paying closer attention to doneness than bake time). Sprinkle tops of muffins with coarse demerara sugar and bake for 16-18 minutes until a toothpick comes out clean from the top of your largest muffin. Let cool a few minutes in the pan then turn out on a rack to cool completely.
You guys as I tell you about these epic muffins there is an entirely different banana bread recipe baking in my oven, right this minute! It’s fair to say we are not balanced in our coverage of awesome banana related recipes, but so far, there have been no complaints, because we only post the very best ones! These are my Mother and Father in-law’s number one favorite from the genius kitchen of Tyler Florence. They have SERIOUS banana flavor because of the method of pureeing some of the banana’s and leaving the rest in chunks that combined with the pecans make for an amazing texture. The recipe is for a banana bread, but muffins are easier for my family so we often go that route. If you choose to make the bread just bake until doneness about an hour and 10 minutes which makes for beautifully caramelized edges. You will love them!
2 cups all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup sugar
3/4 cup (1 1/2 sticks) butter melted and cooled
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup pecans finely chopped
Preheat oven to 350 and line or spray a standard muffin pan.
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 for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared muffin tin filling 3/4 the way or into your loaf pan.
Bake for about 20-25 minutes for muffins an hour and 10-15 for loaf – until golden brown and a toothpick inserted into the center of the loaf comes out clean. Rotate a time or two for even browning.
Cool the muffins in pan for 10 minutes or so, then turn out onto a wire rack to cool completely before slicing. If you make the bread, Tyler recommends you toast it and dust with confectioners sugar for a special treat.