I made the whole grain muffins again using my leftover whole grain flour mix, but this time I added caramelized bananas instead of figs. Oh my. These are good.
I’m including the recipe here so you can see how to convert the original recipe in any way you please. In general, you can substitute the fat, sugar, liquid, or flour with any other fat, sugar, liquid, or flour, as long as the ratio remains the same. In this case, I used 60 grams brown sugar and 12 grams (about 1 tablespoon) butter to caramelize the bananas. So, for the batter I used 88 grams of grapeseed oil (100 grams total fat minus 12 grams butter) and about 100 grams brown sugar (I figured the bananas added some sugar so I used a little less sugar overall than the original recipe, 160 instead of 180 grams).
Now, I realize this involves math, and many of you, Jess included, will not like it because of that. But really, this is like 1st grade math, so I know you can do it.
For the caramelized bananas
2 bananas, sliced
60 grams brown sugar
12 grams butter
For the muffins
350 grams whole grain flour mix
100 grams brown sugar
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
300 grams buttermilk
88 grams grapeseed oil
Caramelize the bananas: Heat the brown sugar in a skillet over medium heat until it starts to melt. Add the butter and bananas and stir until bananas start to break down and you have a sugary mix with small chunks of banana.
Grease muffin tins and preheat oven to 350.
For the muffins: Combine the flour, brown sugar, baking soda, baking powder, and salt. In a separate bowl, whisk together the eggs, buttermilk, and oil. Add the wet mixture to the dry mixture and combine. Add the caramelized bananas and stir so they are evenly distributed throughout the batter.
Fill the muffin tins 3/4 full and bake for about 25 minutes (until knife comes out clean).