Sugarlaws: Living Sweetly.

Banana Saffron Muffins

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November 13th, 2008 · Print Print

How many of you have expensive little jars of saffron in your cabinets?  Maybe you made paella, once, and then it sat around for months afterwards, untouched.  Maybe you were just curious about it, but then never had a real use for it, once it was purchased.

But you can put saffron in so many recipes for a little extra, unique flavor — it really shouldn’t go to wastse.  The saffron flavor in these muffins is subtle but unmistakable, and it adds a little depth to an otherwise traditional muffin recipe.

And here’s what I love about banana muffins: they can be so much lower fat than other types of muffins, because the bananas add moistness that you would otherwise have to get through butter or oil. 

(Does anyone remember that old show on the Food Network, Calorie Commando?  I always feel like htat guy when I talk about recipe nutrition). 

But these are really good, and incredibly easy.  They’re a great breakfast on the run, or just an anytime little snack.

And finally, the winners of the Spice Depot samples are Comments #12 (stephchows) and #34 (Kasey)!  I’ll be emailing you guys today for your addresses!

Banana Saffron Muffins

INGREDIENTS
1 cup all-purpose flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon lemon juice
2 very ripe bananas, mashed
1/2 cup white sugar
1 tbsp heavy cream
1/4 tsp saffron threads, chopped or crushed with a knife
1 egg
2 tbsp butter, melted

DIRECTIONS
Preheat oven to 375 degrees.  Line six muffin cups with papers.  In a large bowl, mix together bananas, sugar, egg, cream, lemon juice, crushed saffron and melted butter.  Add the flour, baking soda, baking powder and salt. Spoon batter into prepared muffin cups.

Bake 18 to 20 minutes, or until a toothpick inserted into center of a muffin comes out clean.

Makes 6-8 muffins.


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Tags: Breakfast and Brunch · food



18 responses so far ↓

  • 1 Amy // Nov 13, 2008 at 8:12 am

    I’m very confused because there is no saffron in the recipe.  How much do you use?  When do you incorporate it into the muffins?

  • 2 Jason // Nov 13, 2008 at 8:53 am

    Sounds amazing and curious where the saffron comes into play.  I love using saffron with a scallop recipe that I have.

  • 3 adele // Nov 13, 2008 at 10:25 am

    I’m intrigued, but I have to echo Amy’s point: the recipe doesn’t mention saffron…?

  • 4 Happy Cook // Nov 13, 2008 at 11:06 am

    Wow they really look beautiful and delicious

  • 5 Kitt // Nov 13, 2008 at 11:14 am

    That sounds intriguing. I can’t imagine the flavor, so I may have to try it. (I was just eyeing a trio of blackening bananas on my counter, too.)

  • 6 VeggieGirl // Nov 13, 2008 at 11:57 am

    Ooooh yes, I too have lots of saffron – now I know what to do with it!! :-D

  • 7 mimi // Nov 13, 2008 at 12:07 pm

    these muffins look so good! and not only do i have some browning bananas that i have to find some purpose for, but i also just recently bought a vial of saffron. definitely making these tonight!

  • 8 katy // Nov 13, 2008 at 12:14 pm

    sorry guys — typo is fixed!  the saffron gets added with the wet ingredients in the first stop — thanks for pointing it out!

  • 9 zestycook // Nov 13, 2008 at 2:42 pm

    YUM, These muffins look amazing!  I cannot wait to try these.  Thanks so much for sharing

    zesty

  • 10 Erin // Nov 14, 2008 at 9:56 am

    Do you have a certain brand of Saffron that you like to use? I have a little jar from Trader Joe’s in my spice cupboard right now, but I’m sure Ina Garten would not approve ;)

  • 11 Elizabeth // Nov 14, 2008 at 3:54 pm

    Now this is something entirely new and different! I never would have thought of anything like it. I’m buying the saffron today!

  • 12 Kasey // Nov 14, 2008 at 4:21 pm

    Yay! Thanks for the shoutout–can’t wait to try out the Spice Depot samples. :)

  • 13 NuJoi // Nov 15, 2008 at 6:10 am

    Banana and saffron? Sounds exotic. I can’t wait to try.

  • 14 ttfn300 // Nov 15, 2008 at 10:58 am

    i never would’ve thought, but i’ll get on this :)

  • 15 brilynn // Nov 16, 2008 at 12:01 am

    I really like the thought of adding saffron to muffins!  I’ve made a Steamy Kitchen recipe that called for saffron in a yogurt parfait of sorts, but other than that it’s mainly used in my kitchen in paella.

  • 16 heather // Nov 17, 2008 at 12:04 am

    WOW!  what a cool flavor combo!  i would never have thought of it, but they sound delicious!

  • 17 mel // Sep 2, 2009 at 9:23 pm

    I just made these for the first time – they’re fantastic :) I used a pinch of saffron, 2 very ripe bananas, and 2% milk instead of cream :) Yield was 6 perfect muffins – 20 minutes in the oven, 5 minutes cooling, 3 seconds to wolf down :)

  • 18 Banana saffron muffins | Du fait de cuisine // Nov 30, 2014 at 2:07 pm

    […] saffron muffins are simply delicious. I followed the recipe from Sugarlaws / food.com. Instead of regular baking powder, I used saffran-flavoured baking powder, and on top […]

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