Eggless Banana Nut Mini-Muffins
2 cups flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/8 tsp fresh ground nutmeg
2/3 cup walnuts, toasted and chopped
1/2 cup mini-chocolate chips (optional)
2 tbsp corn starch
2 tbsp water
2 tbsp heavy cream
3/4 cup light brown sugar
3 bananas, mashed
6 tbsp unsalted butter, melted
1 tsp vanilla
Preheat oven to 375. Grease 2 mini-muffin pans or line with mini-muffin cups. Move oven rack to center position.
In a large bowl, mix together flour, baking powder, cinnamon, baking soda, salt, and nutmeg. Stir in walnuts and optional chocolate chips.
In a small bowl, whisk together corn starch and water.
In another large bowl, whisk together cornstarch mixture, heavy cream, light brown sugar, bananas, butter and vanilla. Using a wooden spoon, gently mix in the flour mixture, until dry ingredients are moist. Add more heavy cream if necessary but the batter will be pretty thick.
Spoon batter into muffin tins. Bake for 12(convection) - 15 minutes.
Makes 48 mini-muffins.
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