Banana Pineapple Nut Raisin muffins {2 versions}

A moist, aromatic and incredibly tasty banana and nut muffin reinvented.
Inspired by the popular muffin from 'Olive et Gourmando' bakery cafe in Old Montreal, Quebec.

Surprisingly still chilly during our Montreal Spring, muffins are being baked and...
old recipes are re-invented to help us get ready for our Summer wears. 
I for one, have not even begun looking at my wardrobe of colors.  

Yes, a little denial is in the works for sure.  I do love food...exercise...well, not so much.
Thank goodness I enjoy many walks around Montreal to keep me in line for the next treat ;o)

Old Montreal's incredibly popular bakery cafe: 
Olive et Gourmando on Saint Paul street started it's foundation of followers at...
the very beginning when they created the delectable Banana Nut muffin.

Although this gem has been gently tossed aside for the more trendier selections, it still has it’s place.
At the time, many desired the recipe for this muffin and as usual, this had been a well kept secret. 
Until, one day, the owner decided to share it on a popular French television cooking show.
I was one of many to have grabbed the recipe and ran with it on many occasions.

Tweaked it when I was missing some ingredients and also embellished it at my whim.
Although this one still remains one of my favourites...
I had decided it was time to create a healthier and gluten-free version of my own.

Coming darn close to the original...I’m pleased to finally share this version.
Now, a tasty, moist muffin can be enjoyed with just a little less guilt.  Enjoy.

Banana Pineapple Pecan Raisin muffins

Inspired by the popular banana, nut muffin from 'Olive et Gourmando' bakery cafe in Old Montreal, Quebec

makes 12 muffins

(American measures)

. 1/4 cup sour cream
. 1 tsp. baking soda

1-1/2 cup worth of fruit:
. 1 cup crushed pineapple
. 3 very ripe medium, bananas

. 1/2 stick (1/4 cup) unslated butter, room temperature
. 1/4 cup grapeseed oil
. 1/2 cup brown sugar, packed
. 2 large eggs
. 1 tsp. pure vanilla extract
. 1 tsp. apple cider vinegar

. 1/2 cup buckwheat flour
. 1/2 cup chestnut flour
. 1/2 cup ground almond flour
. 1/4 cup arrowroot starch
. 1/2 tsp. ground cardamom
. 1/2 tsp. ground nutmeg
. 2 tsps. ground cinnamon
. 1/2 tsp. sea salt
. 1 cup pecans (reserve 24 halves and crush the rest)
. 1/2 cup dried raisins 

. Pre-heat the oven at 375F.  Position the rack in the center of the oven.  Prepare a muffin pan with paper liners. (Note: oil spray will be used right before pouring the batter.)
. In a small bowl, stir both the sour cream and the baking soda.  Set aside to activate.
. In a small food processor, pulse both the pineapple and the bananas into tiny, coarse chunks.  Set aside as well.
. In a large bowl, with an electric beater, cream together the butter, oil and brown sugar.  Add the eggs, vanilla and vinegar.  Combine well. 
. Add the pineapple and  banana mix gradually and mix until combined.  Add the sour cream mix and combine.  Set aside.
. In a medium bowl, mix ALL the dry ingredients   (remember to reserve the 24 pecan halves)  and make a well in the center.  Pour in the WET mix into it.  With a strong spatula, combine only until all traces of flour have disappeared.
. Spray a generous spot of oil into every paper liner.  Fill the cavities evenly, about 3/4 of the way.  Garnish with 2 Pecan halves on top of each unit.
. BAKE them for about 25 minutes in a dark pan and 27 minutes in a lighter pan. 
Tip: When you take them out...do not wait longer than 5 minutes to extract them out of their cavities.  Yes, they will still be hot...but not unmanageable.  This will stop the muffin from over baking and will keep the liners from sticking too much to the muffin.
. When ready to peel off the cupcake liners...be gentle and patient. 
.  STORING: If not planning to eat the muffins within the next two days...it's best to freeze them with their paper liners up to one months time.  When re-warming...keep the paper liners on.  Set the oven on very low for about 20 minutes.

Here's the ingredients from the original version.  
Olive et Gourmando's Banana Nut muffin
In general, you are to follow the same instructions as mentioned above...
...except not to add the nuts into the batter.  They'll be used only for the garnish.
. 1/4 cup sour cream
. 1 tsp. baking soda 
. 3 very ripe medium, bananas
. 1 stick (1/2 cup) butter, room temperature
. 1 cup brown sugar, packed
. 2 large eggs
. 1 tsp. pure vanilla extract
. 1 cup A.P. flour
. 1/2 cup whole wheat flour
. 1/2 tsp. ground cardamom
. 1/2 tsp. ground nutmeg
. 2 tsps. ground cinnamon
. 1/2 tsp. sea salt
garnish:  1/2 cup pecans (coarsely chopped for garnish) 


Here's to one more muffin indulgence right before...
we face the reality of our slimmer Summer wears.

Have a wonderful week and flavourful wishes,


Comments ... ??? ... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.