At around 35 mg of THC per delicious, mouth-watering muffin, you're going to want to settle in for the day. These CannaBanana Muffins are THE perfect weekend recipe/Netflix and chill edible.
This makes a smaller batch of 6 muffins, and they keep very well in the freezer. Just wrap them well in plastic wrap, pop one out about an hour before you want to have one and they're almost as good as freshly made!
DOSING AND POTENCY
Recipe Yield: 6 muffins
Serving Size: 1 muffin
Dose per Serving: an estimated 35 mg when made with this CannaButter recipe.
To back it off to 17.5 mg per serving, simply use 1/8 cup of Cannabutter and 1/4 plus 1/8 cup regular unsalted butter instead.
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/4 cup CannaButter room temperature
- 1/4 cup unsalted butter room temperature
- 1/2 granulated sugar
- 3 bananas
- 1/2 cup toasted walnut pieces chopped
Preheat oven to 350 degrees. Line a muffin tin with paper liners or spray with non-stick spray.
Sift together the flour, baking soda and salt into a medium bowl. Set aside.
Whisk the eggs and vanilla together in a liquid measuring cup with a spout, and set aside.
Mash the bananas together with a fork and set aside.
Cream together the butters and sugar with mixer at medium speed for 2-3 minutes or until light and fluffy. Gradually pour in the egg mixture into the batter while mixing until incorporated. Add the bananas - it will look curdled.
With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared muffin tins.
Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool on a wire rack until completely cooled.