Banana Panela Muffins


Banana Panela Muffins


1 1⁄4 cups all purpose flour

1⁄2 teaspoon salt

1 teaspoon baking soda

1⁄2 cup white sugar

1⁄2 cup Panela

2 large or 3 small ripe bananas

1⁄2 cup vegetable oil

2 eggs

1 tablespoon vanilla extract

1⁄4 cup buttermilk, yogurt or sour cream

3/4 cup chopped pecans, divided

1⁄4 cup panela for topping


Preheat oven to 350 degrees.

Butter 9 medium muffin tins, or line them with muffin papers.

Combine the flour, salt and baking soda in a medium bowl. Whisk to combine dry ingredients.

Mash bananas with a fork in another bowl. Add eggs, sugar, oil, vanilla and buttermilk and mix until smooth.

Gently combine wet and dry ingredients and stir just to combine. Add half the pecans and mix in. Pour into the prepared muffin tins. Mix the remaining pecans in with the 1⁄4 cup panela and distribute atop all the muffin batter.

Bake until nicely browned on top, and a toothpick inserted into the middle of the loaf comes out clean, about 15-20 minutes.

Cool for at least 15 minutes before removing from pan.

Angelica Sanchez