muffins in mtl!

bonjour from montreal! la belle province!!

when it comes to cooking, i am definitely a baker, so naturally, all my overripe (and underripe for that matter) bananas go into banana bread! whenever i spy a browning banana i throw it into the freezer for later use. i find, however, that when i re-visit these frozen fruits, they've often times turned completely brown and to a frozen mush in the freezer...don't be afraid! thaw those puppies out and squeeeeeeeeeeze them into you mixing bowl, they're already mashed!! i have found, however, that bananas of the frozen type never seem to pack as much flavor and i generally add extra.

for this recipe, i only had 2 bananas and none in the freezer, what's a girl to do!? i modified my goto banana bread recipe, reducing ingredients and adding roasted almonds and coconut to produce 10 muffins! breads and muffins are great modifiers in that you can add and subtract fruits and nuts to your liking.

coconut almond banana muffins:

1 cup flour

3/4 tsp baking powder

3/4 tsp baking soda

1/4 tsp salt

4 tbs softened butter

2 ripe bananas

1 egg

1/2 cup brown sugar

1/4 cup nuts

1/4 cup coconut

preheat oven to 350F

sift dry ingredients.

mix wet ingredients.

add dry to wet, then add coconut and almonds.

scoop into muffin cups and top w/a little bit of coconut

bake in preheated oven 20 min and voila!