Friday, January 9, 2015

Empty-The-Freezer Banana Nut Muffins

Happy new year, dear readers! I hope you all had a wonderful and safe holiday season and have already kicked off 2015 to a great start! I have spent the majority of 2015 laying on my couch being a nasty mucous monster (apologies for giving you such a gross visual on a food blog, of all places) and coughing up a storm to my not-so-new roommates delight (that's right friends, I have updates!). I, like it seems most people in Toronto as of late, have been struck with a vicious two-week long cold, leaving me largely immobile, lazy, and indulging in lots of self pity for my very gross and stuffed-up state. 

Over the last few days, as my energy has begun to come back and I've started to feel like a real human again, I've had a lot of time to reflect on this past year, looking at what I've accomplished, what I had hoped to accomplish, and what I want out of this new year. Just like many new years of past, I once again have vowed to myself to focus more on my blog, putting as much of my creative energy into it as possible. I know, for the past while I have totally fallen off the grid in terms of Ginger Rose, focusing my time and energy on an exciting new project (hello Kraft Food Hacks!) as well as a wonderful new living situation, that has allowed me to fall asleep and wake up with a smile on my face just about every single day. 

In October I moved into a beautiful condo with the man I love, which has given me a much needed fresh start as I begin a new phase of my life. This is the first time in my life that I have not lived under my mothers (and best friends!) roof, which, let me tell you, feels so incredibly liberating! Don't get me wrong, living with my mom was so lovely in so many ways, but being able to have this new sense of freedom and responsibility, while living side-by-side with my incredible boyfriend, Chris, has been amazing! 

I could go on and on listing all of the things that I adore about living on my own, but they would come as no surprise. The real surprise for me was discovering just how much I enjoy taking care of my own space, my own home. I love being able to take pride in having a clean, tidy, and stylish home that I am always so thrilled to welcome guests into. I look forward to coming home and fluffing the pillows and wiping the kitchen counter, just to stand back and view my space with the same satisfaction as receiving an 'A' on a University paper. Thank goodness Chris shares this same value or I would surely come across as some sort of psycho killer. Just like myself, Chris views maintaining our space as a fun activity that we can take part in together, almost like a real life game of Tetris. 

Last week, as 2014 was coming to a close, both Chris and I were feeling the need to rearrange parts of our space, giving it the same fresh start we knew we both needed this year. The first step in our mission was to tackle the freezer, going through each and every nook and cranny to eliminate all of the nonsense and organize the remnants of what was left. What was left was a drawer full of over 10 frozen bananas (are we monkeys?!), 4 containers of pecans, 3 bags of coconut, 2 bags of chocolate chips, and oh so very much more. There was no doubt about it, banana muffins were in order! 

I quickly found a simple and delicious-sounding banana muffin recipe that would allow me to use up as much of the bananas, coconut, and nuts from the freezer as physically possible. The muffins turned out incredible, with a sweet crumble topping giving the muffins a wonderful crunch, and nuts and chocolate chips in every bite! 

What are you hoping to accomplish this year? 

* This will allow your muffins to be extra moist!

Recipe adapted from
6 bananas, very ripe 
2 eggs
1 cup butter, melted
1 tsp vanilla
3 cups all-purpose flour
1 cup sugar
2 tsp baking powder
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 cup pecans, chopped and lightly toasted 
3/4 cup chocolate chips
Crumble Topping:
4 tbsp butter, melted
1/4 cup brown sugar
1 tbsp all-purpose flour
2/3 cup quick-cooking oats
1/4 cup unsweetened coconut
1/4 cup pecans, chopped

  1. Preheat oven to 400ºF. Grease a 12-cup muffin tin or line with paper liners.
  2. In the bowl of an electric mixer fitted with the paddle attachment, add the bananas and blend at medium-speed until mashed. 
  3. Add the eggs, melted butter, and vanilla and blend well to combine. 
  4. In a separate large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. 
  5. With the mixer on low, add in the flour mixture in 4 increments, until just blended.  Stir in the pecans and chocolate chips by hand. 
  6. Fill the muffin cups 3/4 of the way up with the muffin batter. Fill any empty muffin cups half way with water.*
  7. In a small bowl mix together the crumble topping ingredients. Top each muffin evenly with the crumble topping and bake for 17-24 minutes, or until a toothpick inserted into the centre of a muffin comes out clean. Enjoy!

Listening To:
Caribou - Our Love

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