115 Gr. – 1/4 Cup butter melted – Cut them in small pieces and melt in a microwave
190 Gr. – 3/4 Cup of Packed Brown Sugar
4-5 Ripe bananas – mashed keeping a few large pieces
2 Large Eggs
1 Teaspoon Vanilla Extract
(I make my own by adding several vanilla pods in a small bottle of Vodka… wait a few months and you have a wonderful vanilla essence.
1 Teaspoon Sea Salt
1 Teaspoon Cinnamon – Heap teaspoon, be generous
Several gratings of Nutmeg – Equivalent of 1/2 teaspoon
Some black peppers – A few turn on the pepper mill
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
260 Gr. – 2 Cups of All purpose flour
2 Teaspoons of Turbinado Sugar / Crystal brown sugar
Mash the bananas in a bowl and set aside.
Preheat your oven at 170 Celsius and prepare 2 muffin tins for 12 muffins.
Melt the butter in a microwave at low temperature and let it cool.
In a large mixing bowl, mix the melted butter with the brown sugar. Add the two eggs and vanilla and mix some more. Add the banana you previously mashed and mix well. Using a hand sifter over the bowl, include the flour, baking soda, baking powder, cinnamon, nutmeg and black pepper and using a spatula, incorporate all ingredients until well blended.
Using an ice cream spoon, fill the muffin paper in a tin, to about 3/4 of the capacity. The muffins grow a lot during baking.
Just before baking, sprinkle a few grains of sugar on each muffin and then bake for 20-25 minutes. They will puff considerably and the top will become quite glossy.
Let them rest for 10-15 minutes and indulge. They freeze beautifully and are even better a few days after…