cure for stress: banana pecan muffins

Baking is my self-imposed therapy. I discovered the calming properties of this activity almost two years ago when I was figuring out whether or not to quit grad school. Rough time. But then I discovered that kneading a loaf of bread or mixing up a batch of cookies was a guaranteed way to calm myself down. Fast forward to this year: I was having a pretty strong summer and didn’t do too much baking (also, it was WICKED hot outside), but life has gone a bit haywire again (jobless), and I need it. Lucky for you, I share my recipes. *grin*

Banana Pecan Muffins (recipe adapted from Muffins)

INGREDIENTS

1 generous cup all-purpose flour

1 ½ teaspoon baking powder

pinch of salt

1/3 cup golden or white sugar

1 cup chopped pecans (you can also try walnuts or hazelnuts)

2 ripe bananas

5 tablespoons milk

2 tablespoons butter, melted

1 egg, beaten

1 teaspoon vanilla extract

DIRECTIONS

Preheat the oven to 375˚F/190˚C. Place 8 or 9 muffin paper liners in a muffin pan. Sift the flour, baking powder and salt into a bowl, add the sugar and pecans, and stir to combine.

Place the mashed bananas, milk, butter, egg and vanilla extract in a separate bowl and mix together. Add the wet ingredients to the dry and gently stir until just combined.

Divide the batter evenly between the paper liners and bake in the oven for 20-25 minutes until risen and golden. Remove from oven and pan and let cool.

Recommended for: a special treat on weekend mornings, using up those ‘just too ripe’ bananas, and for a healthy fix if you’re craving carbohydrates.