The past month has been an unfortunate one in our household. No, all ten fingers and all ten toes are still intact. No, our garden is still thriving against all odds and days of rain. No, I didn't coat a body part in gold during an unfortunate smelting accident.
Our oven was broken.
As in, it would heat up, beep loudly, stop it's foot and shut down. Just like that our Sunday pizza nights came to a halt. No more roasted vegetables. Most tragically, baked goods ceased to exist. This was not an exciting discovery to make less than two weeks after moving into our apartment.
Life happens and it took a while to coordinate a visit from the repair man. He came by, listed to the bowls of our aging stove and diagnosed it as needing some surgery. Placed on the donor list and hoping for a new part, we waited for relief. Thankfully, the temperature outside rose and the desire to turn on the oven was less tempting. But a crockpot cannot be used as an oven forever and my desire to bake was bulging. Eventually, as this post would suggest, our oven was successfully mended and I got back to baking.
With bourbon. Because I said so… and because "A" went down to Louisville for a bachelor party and we are now are well on our way to having a legitimate collection. There were also some bananas in the corner maturing into prime fruit fly food. Putting two and two together seemed like the best option.
Then because I have a slight addiction to cocoa nibs, I threw in a handful for crunchy good measure.
Banana Bourbon Muffins with Cocoa Nibs
- 1 3/4 cup all-purpose flour
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon kosher salt
- 3 large eggs
- 3/4 cups sugar
- 3 large very ripe bananas
- 3/4 cup vegetable oil
- 3 tablespoons bourbon
- Splash of vanilla extract
- Scant 3/4 cup cocoa nibs
- Preheat oven to 350°. Line a muffin tin with liners or grease with vegetable oil if not using liners.
- Whisk flour, baking soda and salt in a medium bowl.
- In a stand mixer with a paddle attachment, beat bananas until mushy. Add in oil and sugar and beat for 2 minutes, or until well combined. Add in eggs one at a time and beat well after each addition. Mix in bourbon and vanilla extract.
- Add dry ingredients to banana mixture and stir just until combined. Stir in cocoa nibs. Scoop batter into muffin tin, filling 2/3 of the way.
- Bake until a tester inserted into the center of a muffin comes out clean, about 20 minutes minutes. Transfer to a wire rack; let cool in pan for 5 minutes. Turn out onto rack and let cool completely.