Elevated Mini Banana And Walnut Muffins
These banana muffins are moist and morish. It is exceedingly difficult to stop at one. I make these infused for events and just plain for my family. For events, they appear as the last dish on the menu under the name ‘The Finisher.’ These bad boys are potent, which is a little of an issue because, as I mentioned, it is difficult to only have one. You can use this recipe in a regular-size muffin pan, you will just get less of them. This recipe uses decarbed dry ice hash. You can use canna butter or cannaoil. If you decide to use cannabutter or canna oil, simply replace the butter in the recipe with your infusion of choice.
Yield: 24 miniature muffins or 6 to 8 large ones
Time: 20 minutes
Difficulty: If you can mash bananas, you can do this easily
Ingredients:
4 mashed large ripe bananas
1 tsp. baking powder
½ tsp. salt
1tsp. baking soda
1 ½ cups all-purpose flour
¾ cup brown sugar or treacle
1 large egg
⅓ cup melted butter (or infused oil or butter)
1 Tbsp. decarbed dry ice hash
½ cup walnuts or chocolate chips
Method:
Preheat your oven to 350°F.
Spray a muffin pan with non-stick spray.
In a medium-sized mixing bowl, add all the dry ingredients except for the sugar.
In another bowl, mix the bananas, butter, and eggs until well combined.
Fold in the dry ingredients including the hash and nuts.
Only mix until everything is combined. Try not to overmix the batter.
Spoon the batter into your muffin tray so that they are ¾ full.
Bake for about 10 to 15 minutes or until the tops spring back slightly when gently pressed.
Remove them from the oven and allow them to cool for a minute.
Remove the muffins from the tray and set aside to cook on a baking rack.
Enjoy them fresh and warm with some butter melted into them or just as they are.
These freeze excellently but as always please make sure little hands or those who don’t enjoy the fine herb do not have access to them.
I often make double this recipe as they are so tasty that they don’t last very long.
