Our family has grown by four paws. Meet Bueller!
Bueller arrived at our home back in August. We adopted him through Cavalier Rescue USA. He was slightly over a year old at the time. His foster home was the 4th home he had been in…which made us home number 5. Poor little guy…
Bueller can be the absolute sweetest dog ever. But… yes, there is a “but”… he can be a little devil too (Scroll back up and look at the top right photo… yes, those are “horns” on his cute little head!). Bueller has some guarding issues. We’re slowly conquering those. He’s also learning how to share the humans in his life with George and Gracie.
In addition, he’s learning about the blogging world… or more specifically… about the food and the taking pictures of said food. Proof below!
He didn’t manage to steal any… I was too alert for that! But his “interest” did spark a moving of the food and a search for a new photo-shoot locale!
Bueller Is a constant companion of mine in the kitchen… nose in the air, paws eagerly reaching for the counter top and waiting, sometimes patiently, for a pay-off (crumbs tumbling to the floor).
Don’t get me wrong, mostly he’ll simply curl up on the floor (if only to be near), while I go about my kitchen business. He’s a good boy… a welcomed addition to our dog crazy household!
On to the muffins… In a Google search for “overripe banana recipes”, I ran across a muffin recipe. A recipe that sounded delicious, but I lacked enough of some ingredients and none at all of others. A trip to the store was not possible. So several substitutions, a few deletions and an addition or two later, I nibbled on what you see here!
Banana Crunch Muffins. Not quite the original recipe, but delicious! So delicious, in fact, that Glenn (who, by the way, ate 4 in less than 24 hours, tsk tsk) keeps calling them “cupcakes”! I’ll admit, the sweetness of these does sing “dessert”, so he’s not far off.
These were the perfect rainy day treat in our house. If, by chance, you have a few bananas past their prime… give these a muffins a try! They’re Bueller approved!
Banana Crunch Muffins
3 cups AP flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 sticks unsalted butter, melted and cooled slightly
2 large eggs
½ cup whole milk
¼ cup heavy cream
2 teaspoons pure vanilla extract
2 mashed ripe bananas (about ¾ cup)
1/3 cup applesauce
1 medium-diced ripe banana (about 1 cup)
1 cup small-diced walnuts
1 cup crushed granola bars (I used Honey Oat)
Optional for topping: Additional crushed granola bars and chopped walnuts (about ½ cup total)
Preheat the oven to 350° F.
Line (18-22) large muffin cups with paper liners (I ended up with 21 muffins); set aside.
Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend.
Combine the eggs, milk, vanilla, mashed bananas and applesauce in a medium bowl.
Fold the wet ingredients into the flour-and-butter mixture. Scrape the bowl and blend well. Don’t over-mix.
Fold the diced bananas, walnuts and granola into the batter.
Spoon the batter into the paper liners, filling each one to the top.
Top each muffin with walnuts and/or granola, if desired.
Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.
Recipe adapted from Ina Garten, here.