Banana Rum Walnut Muffins

I am awash in bananas.  The reason for this plethora of bananas is that while I am convalescing, I have been ordering groceries to be delivered to my home.  Now when you buy bananas in the grocery, you probably pick a bunch of 5-6 bananas, enough for your current needs.  You don’t think about the bananas’ weight.  On the order form, the bananas are ordered by the pound, so I blithely ordered 5 pounds (believe me, a banana does NOT weigh a pound).  This resulted in a very large number of bananas, which are rapidly becoming very, very ripe.   So, in addition to a loaf of my traditional banana bread, I made these muffins.  It’s the banana bread recipe with the addition of rum and walnuts, and is a nice variation for a late in the day snack.

There are still bananas left, so more banana recipes will follow –  a nice respite from the traditional pumpkin bread and turkey recipes that you usually see at Thanksgiving.

Banana Rum Walnut Muffins

3 ripe bananas
1/2 cup egg substitute
3/4 cup sugar
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 Tablespoons of rum
½ cup walnuts, toasted and finely chopped

Preheat oven to 350 F and place rack in center of oven. Spray a 12 cup muffin pan with cooking spray. Whisk the flour, salt, and baking soda together in a medium bowl. Put the bananas into the large bowl of an electric mixer and beat them until they are well mashed. Beat in the egg substitute. Beat in the sugar.  Add the flour mixture about 1/4 cup at a time, until it is incorporated into the banana mixture.  Beat in the rum, and fold in the walnuts so they are evenly distributed throughout the batter. Pour the batter into the prepared muffin cups and bake 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.  Remove from oven and let cool 10 minutes. Remove the muffins from the pan and cool on a rack.  Makes 12 muffins, with about 2.5 grams of fat/muffin.

banana-rum-muffins1

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ABOUT KAREN

I have lost 200 pounds. I did not do it through surgery – I don’t like knives and needles – or by joining a club, vigorous exercise, or rigorous dieting. I did it by gourmet cooking. To be precise, by cooking low fat, really delicious food. I love to cook as much as I love to eat. Food magazines are some of my favorite reading. I would feel deprived if I couldn’t have the sensuous experience of good food crossing my lips. This blog is about my perpetual feast, my passionate love of food, with recipes, photos, and occasional advice and principles that I have learned along the way.

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