These are tried and true banana orange nut muffins. I’ve been making them OVER 15 YEARS so that says something! This is a recipe from Rosemarie Emro’s cookbook “Bakin’ Without Eggs”. This cookbook is sometimes hit or miss for me but it has produced some amazing eggless desserts (cookies and cheesecake, and waffles)!
TIPS:
–Be sure to use quality plain peanuts, without added spices like onion, garlic, and flavoring. Also, you can try a different nut like chopped cashews, etc.
–Use 100% quality orange juice, preferably not from concentrate.
–Use ripe bananas that are at the perfect mashable stage.
–Use metal baking pans, avoid nonstick. Yes they may cost more and are harder to find, but they will last forever and have better heat distribution. Check Amazon.com or Williams-Sonoma.
–Use muffin liners for the easiest cleanup ever!
INGREDIENTS: (makes 12-15 muffins)
- 2 1/4 cups all-purpose unbleached flour
- 1 cup sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1//4 cup vegetable oil
- 1 cup orange juice or apple juice
- 2 ripe bananas, mashed
- 1/2 cup nuts , finely chopped (optional) <—We use plain peanuts here
DIRECTIONS:
- Preheat oven to 400°F.
- Lightly butter a 12 compartment muffin tin – Or use muffin liners like I do, for the easiest cleanup ever.
- In a large bowl, combine flour, sugar, baking powder and baking soda. Stir until dry ingredients are mixed.
- Stir in oil, orange juice (or apple juice), mashed bananas, and nuts (if using) until smooth. (You don’t need an electric mixer for this recipe).
- Spoon prepared muffin batter into muffin liners, filling half full.
- Bake for 15-20 minutes or until browned on top. Check at 15 minutes with the toothpick test, if not done, add another 5 minutes, and re-check.
- Remove and let cool in pan on wire rack.
