07.02.2011 The Big Yellow Joint

Not a banana stand, but banana muffins in this case, made to celebrate the fact that the Arrested Development movie might finally see the light of day. (Grain of salt duly taken.)

But back to the muffin talk: Trader Joe started carrying peanut flour a while back so it’s not like I’m breaking any news here. I’ve been making these for quite some time, only in teacake form, but I think they’re even more pleasing wearing their muffin costume.
Not to mention they’re also far softer than candy apples, which makes them unlikely to chip a tooth and cause any pesky whistling action.
In case this made no sense to you, watch.

The flavors of both peanut and banana are there, but not in-your-face there. Adding nuts or chocolate chips would be great too, and if you’re not looking for rounded tops, make twelve and lower the baking time to about 20 minutes.

I never try baked goods straight out of the oven but usually wait until the next day, and I can tell you these are super tender and awesome after spending the night mulling over their own divine muffinity. Conceited, my muffins? Perhaps. Thankfully, the relationship you will have with them doesn’t involve conversation, unless you like anthropomorphizing everything you touch just like we do in this household.

Must-Make Food of the Day: Almond Tofu with Snap Peas and Soba Noodles

Big Yellow Joint Muffins:

60 g (1/2 cup) peanut flour
250 g sliced ripe banana (about 2 medium bananas)
2 teaspoons pure vanilla extract
1/4 cup (60 ml) peanut or vegetable or light olive oil
3/4 cup (180 ml) soy or other nondairy milk
150 g (3/4 cup) evaporated cane juice or granulated sugar
180 g (1 1/2 cups) cold all-purpose or whole wheat pastry flour (I keep my flours in the freezer and rarely bother bringing them back to room temp)
2 tablespoons (organic, preferably) cornstarch
2 teaspoons baking powder
1/2 teaspoon fine sea salt
Brown sugar, to sprinkle tops

Preheat oven to 350°F (180°C, or gas mark 4). Line a standard muffin pan with 10 paper liners. Fill remaining 2 cups halfway with water to ensure even baking and to avoid warping of the pan.

Combine peanut flour, sliced banana, vanilla, oil, milk and sugar in a large bowl. Mash bananas and combine using a potato masher. It’s okay if a few small chunks of banana are left.
Sift flour, cornstarch, baking powder and salt in a separate medium bowl. Stir dry ingredients into wet, until combined.
Divide batter equally among 10 paper liners, almost to the top of each liner. Sprinkle each muffin evenly with a generous pinch of brown sugar.

Bake for 28 minutes, or until a toothpick inserted in the center comes out clean. Carefully transfer each muffin onto a wire rack to cool.

Store completely cooled leftovers in an airtight container at room temperature.

Yield: 10 muffins