BANANA PECAN MINI MUFFINS

BANANA PECAN MINI MUFFINS image

Yield about 34 mini muffins

Number Of Ingredients 13

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1 1/2 cups unbleached all purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder
1/8 teaspoon nutmeg
3/4 cup ground flax seeds (scant 1/2 cup whole seeds, ground)
1/2 cup sugar (or vanilla sugar)
1/4 cup packed brown sugar
1 cup chopped pecans
3 large very ripe to overripe bananas (the ones with small brown spots--but not bruised!)
1/2 cup (1 stick) unsalted butter, melted and cooled
1/2 cup buttermilk
2 large eggs

Steps:

Preheat oven to 375 degrees. Line a mini muffin pan with 34 to 36 muffin papers. Place all dry ingredients (flour through pecans) in a large bowl and whisk to combine. In another bowl, peel and slice the bananas into half inch pieces. Mash the bananas with a potato masher leaving some chunks of banana (the mashed bananas should NOT be a smooth puree). Mix in the butter, eggs, and buttermilk. Fold the wet mixture into the dry and stir until just combined. Using a small ice cream scoop (like a number 24) or a tablespoon, fill each muffin liner full with the batter. Bake in a preheated oven for 25 to 30 minutes. The muffins are done when golden brown on top and a cake tester comes out clean. Let cool in the pan for 10 minutes, then remove the muffins and serve immediately or let cool to room temperature on a wire rack.