Roasted Banana Honey Nut Muffins

Roasted Banana Honey Nut Muffins

  • 2 ripe bananas
  • 1/2 cup honey or agave nectar
  • 2 tablespoons vegetable oil (I use "Smart Balance")
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour (or whole wheat)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup chopped (toasted, optional) almonds
  • 1/4 cup sliced almonds

Preheat the oven to 400.  Place the bananas, in their peels, on a baking sheet.  Roast for 20 minutes, turning once (the peels will turn black, and the insides will be very soft).  Set aside to cool slightly and reduce the oven temperature to 350.

When the bananas are cool enough to handle, remove the peel and mash the flesh.  Whisk together the mashed bananas with the honey, oil, egg and vanilla.  In a separate bowl, combine the flour, baking soda, baking powder, salt and cinnamon.  Add the dry ingredients to the wet and stir just until moistened.  Stir in the chopped almonds.

Fill six muffin cups (greased or lined with muffin papers) - they will be full almost to the top.  Sprinkle the top of the batter with the sliced almonds.

Bake for 21-23 minutes, until a toothpick inserted comes out clean.  Cool in the pan for 5 minutes, then remove and cool on a wire rack.  Serve warm, plain or with honey or nutella.

Yields 6 muffins.

Recipe from Curly Girl Kitchen.