Calling All Mountain Bakers:

Conquer High Altitude with Banana Nut Muffins

A couple of weeks ago I visited with a family friend in Crested Butte, Colorado. It was a very unexpected trip and I was so excited to go to a place I had never been.

You know how much I love traveling! So I didn’t have to contemplate for long. It snowed 4 times while I was there! The high altitude was a thing! And did you know that there are a bunch of Austinites in Crested Butte?! I had no idea!

My friend requested Banana Nut High Altitude Muffins:

(If you would like the regular recipe please let me know)

Ingredients:

• 3 bananas

• 3/4 cup white sugar, minus 2 tsp

• 1 1/2 eggs

• 6 Tbsp butter melted

• 1 2/3 cups flour

• 3/4 tsp baking powder

• 1/2 tsp salt

• 1/2 tsp cinnamon

• 1/4 tsp nutmeg

• 3/4 cup chopped walnuts

Instructions:

Preheat the oven to 375 Fahrenheit. Prepare a cupcake pan by greasing it liberally.

In a mixer with a paddle attachment, mix bananas until broken up. Add sugar and eggs and mix until nice and smooth. Add eggs and butter and mix for another 2 minutes until nice and creamy.

Add flour, baking powder, salt, cinnamon, and nutmeg. Mix until combined.

Fold in the walnuts and then scoop the batter into the cupcake pan.

Topping: Melt 2 Tbsp butter and 4 Tbsp brown sugar, toss a handful of walnuts in this mixture, and then spoon on top of the muffin batter before baking.

Bake at 375 F for 18 minutes, or a toothpick inserted comes out clean.

2 more weeks before our summer camps start! They are filling up!