3 med. ripe bananas
¼c crème fraiche or sour cream
2 tbsp Calvados or Brandy or Rum
1 tsp vanilla extract
¼ tsp freshly ground nutmeg
¼ tsp cake spice
¼ tsp cinnamon
¼ pound (1 stick) unsalted butter – room temperature
1c all purpose flour
¼ c rolled oats (not the quick cook kind)
¼ c whole wheat flour
1 ¼ tsp baking powder (no aluminum!)
1 tsp salt
1/3c chocolate chips (or to taste) plus more for decorating
1/3c walnuts (or to taste)
Pre-heat oven to 350°F.
Using a fork mash peeled bananas with crème fraiche, calvados, vanilla, and spices. Lightly beat 2 eggs and combine. Set aside.
In a large bowl cream butter, sugar and honey with a flat whisk or fork. When combined add flour, whole wheat flour, baking powder, salt and oats. Stir to combine – do not overstir. Then lightly stir in walnuts and chocolate chips.
Using a tablespoon fill muffin pans with batter. Decorate with chocolate chips if you like and place in pre-heated oven. Bake 15-18 minutes or until golden brown at edges, a skewer comes out clean or internal temperature is 200 or above.
Makes 24 mini muffins.
Substitutions: You can add and subtract additions pretty easily with these muffins.
Sugar: Sometime we use all sugar and no honey or vice versa. You may need to adjust the quantity based on the sweetness you desire.
Flour: I’ve used bran and graham flour in place of the oats. You can use oat bran as well. The total flour quantity should add up to 1 1/2c. I adjusted the baking powder amount slightly from the Martha Stewart recipe to accommodate the whole wheat flour.