Keeping simple galley methods in mind I transformed my favourite banana bread recipe into individual muffins baked in my Omnia Stove Top Oven. A dozen perfect little hand treats resulted. What made them even better was the addition of Maple Bacon Butter smeared over their already rich moist warm surface. Sadly they never last very long once Captain gets wind of their existence but they are so easy to make that once I have another ripe banana or two I can throw together another batch.

BANANA BREAD MUFFINS

with

MAPLE BACON COMPOUND BUTTER

makes 12 medium or 6 giant muffins

what you will need for muffins

2 ripe bananas, mashed (about 1 cup)
3 tbsp Greek yogurt
1 tsp vanilla
1 cup sugar
1/2 cup butter, softened
1 large egg
1-2/3 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 nuts or seeds (for these I used pumpkin seeds)

what you will need for compound butter

1/2 cup butter, softened
3 slices bacon, cook crispy and crumbled
2 tbsp maple syrup

mixing your muffins

In your mixing bowl whip the butter and sugar until light and fluffy. If you have a hand mixture, even better. Whipping air into you batter helps to keep these nice and light.

Beat in egg.

Stir in mashed bananas, yogurt and vanilla.

Combine your dry ingredients well and fold into your wet mixture just until there is no visible unmixed flour.

Preheat conventional oven to 350 ° or Omnia stove top base plate on high then turn down to medium low for baking

Spoon into prepared muffin cups and bake for about 15-20 minutes until a toothpick test comes out clean.

while the muffins bake

Whip 1/2 cup of butter and maple syrup together until combined.

Stir in crumbled bacon.

Refrigerate until ready to use.

BANANA BREAD MUFFINS with MAPLE BACON COMPOUND BUTTER

 

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Author: Galley Kat

Serves: 12 medium muffins

Ingredients

• what you will need for muffins
• 2 ripe bananas, mashed (about 1 cup)
• 3 tbsp Greek yogurt
• 1 tsp vanilla
• 1 cup sugar
• ½ cup butter, softened
• 1 large egg
• 1-2/3 cups flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ nuts or seeds (for these I used pumpkin seeds)
• what you will need for compound butter
• ½ cup butter, softened
• 3 slices bacon, cook crispy and crumbled
• 2 tbsp maple syrup

Instructions

1. In your mixing bowl whip the butter and sugar until light and fluffy. If you have a hand mixture, even better. Whipping air into you batter helps to keep these nice and light.
2. Beat in egg.
3. Stir in mashed bananas, yogurt and vanilla.
4. Combine your dry ingredients well and fold into your wet mixture just until there is no visible unmixed flour.
5. Preheat conventional oven to 350 ° or Omnia stove top base plate on high then turn down to medium low for baking
6. Spoon into prepared muffin cups and bake for about 15-20 minutes until a toothpick test comes out clean.
7. While your muffins are baking whip ½ cup of butter and maple syrup together until combined.
8. Stir in crumbled bacon.
9. Refrigerate until ready to use.

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