Banana muffins

I love buying bananas, but is it me or they ripen too quickly? So here's a nice recipe using the ripened bananas, making a nice and healthier version of muffins or bread of some sort. I replace my daughter's granola bar with this treat (remove the Granola for allergy purposes)... You can replace with Chocolate chips or dried fruits but always use the equivalent quantity or your mixture might be too dense. 

Ingredients:

1 1/2 cups flour
1/2 cup sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup rolled oats
1 tbsp flax seed
1 egg
1 cup sour cream
1/3 cup vegetable oil
1/2 tsp vanilla extract
4 very ripe bananas
1/2 cup walnuts chopped








Lets start:
Preheat oven to 400 degrees f.

1. In a bowl sift flour, sugar, baking powder, baking soda and salt. Add Oats and flax seed directly and stir with a wooden spoon. Set aside

2. in a Larger bowl, gently beat egg, sour cream, vegetable oil and vanilla extract. Once well combined and a soft silky texture, add the ripe bananas and beat for a few seconds until mixed but not completely pureed. 

3. Add the dry mixture to the wet gently beating or using a wooden spoon. The mixture will get quite hard. If too dry, where you feel there is no moisture, add by 1 tbsp of sour cream until you get a solid but somewhat wet texture. Once almost done, fold in the walnuts. 

4. Line your muffin pan and spoon 3/4 of the cups with the filling. Place a walnut at the top with a sprinkle of oats and sugar to make a nice crust. 

NOTE: I always have more than 12 muffin to fill, so I use the rest of the mixture and make brownie shaped goods or bread. Butter and flour a pan you wish to use, Bread Pan or brownie square pan and pour the rest in. The cooking time is approximately the same.

5. Place all in the oven, center rack for approx 18 minutes. Insert a knife in the center of the muffin or cake and gently pull out. If only the tip is "slightly" wet, turn off the oven and let rest in the oven for 2 minutes, then remove and let cool completely. If more than tip, continue cooking and verify same method every 2 minutes. If you overcook the muffins, they will dry up quickly as there is not much oil or butter. 

NB: It is normal that the cake remains slightly moist, as the bananas remain slightly creamy, which keeps the cake tender.  

I enjoy my muffins with a side of Raspberry jam and a nice Americano.. You?

Sincerely
T @ Stuffedfaces