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Banana Nut Muffins

March 31, 2012

 

Banana bread or muffins are delicious and a great way to use overripe bananas. The problem is that sometimes when I want to make banana muffins I don’t have overripe bananas or when I DO have overripe bananas I don’t have time to bake. My solution? I pop overripe or ripe bananas into the freezer so I always have them on hand. Most recipes call for 3 or 4 overripe bananas so I try to freeze them in batches of 3 or 4. Put the bananas, (peel and all) into a ziploc bag, suck out extra air, and throw in the freezer. The peels turn a not-very-pretty brownish/black color in the freezer but the bananas inside are perfect for baking. The night before you want to make banana muffins or bread, put the bag in the fridge so the bananas defrost.

I made these last weekend for breakfast after a trip to the gym. What better way to reward yourself after a workout than a cup of coffee and freshly baked muffins? I had three bananas in the freezer and one overripe banana in my fruit bowl I used for texture. Defrosted bananas are pretty soft so they aren’t the best for adding texture – if you have four defrosted bananas, skip the mashing step.

These might have been even better the next day. If you plan to eat within 2-3 days store in an airtight container. Otherwise, remember my trick for freezing muffins?

 

 

Banana Nut Muffins
makes 12 muffins

2 cups all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup light brown sugar
4 overripe bananas
3/4 cup unsalted butter, melted and cooled slightly
2 eggs
1 1/2 teaspoons real vanilla extract
1/2 cup walnuts, chopped

Preheat oven to 375ºF and line 12 muffin cups with liners.

Combine flour, baking soda and salt in a medium bowl and set aside. Mash 1 or 2 of the bananas with a fork so there is still some texture (if you defrost 4 overripe bananas, skip this step). With an electric mixer fitted with whisk attachment, whisk the sugar and remaining bananas on medium-high until frothy, 2-3 minutes. Add the butter, eggs and vanilla and mix well, scraping down the sides of the bowl. Using a rubber spatula, mix in the dry ingredients until just combined. A few lumps and flour streaks are okay. Fold in the nuts and remaining banana. Scoop the batter into prepared muffin tins.

Bake 18-20 minutes or until a toothpick inserted in the muffins comes out clean. Let cool for 3 minutes in the pan then turn out onto a cooling rack.

 

my secret for banana bread or muffins whenever I want: frozen overripe bananas. They don't look very pretty but they're perfect for baking!

 

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