I’m not one to waste anything especially when I’ve paid good money and allocated space on the boat; two resources which are limited in my world. However it never seems to fail, one banana seems to over ripen before I can eat it. I needed to find a way to recycle these misfit bananas. At first I looked at banana bread but most recipes had too many ingredients and the cook time violated my 30 minute rule by like an hour. Then I found a banana muffin recipe with a nice short list of ingredients and shorter cook time.
- 1 1/2 cups of flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3 large ripe bananas
- 3/4 cup sugar
- 1 egg
- 1/3 cup of butter
- 1 tsp vanilla extract
- 1/4 cup chopped nuts(walnuts/pecans/etc)
- 15 minutes of prep, 10-12 minutes cook time
- approximately 48 mini muffins
- This recipe originally called for normal sized muffins but I use my silicone mini-muffin cups, they cut the cook time in half and to be honest a full sized muffin is too much for me.
- I added nuts to my recipe because I like the random crunch, if you have a nut allergy you can omit them.
- I only have 24 cups and this recipe is enough for almost 48 cups, so I have to bake them in two batches. If I could figure out a way to easily divide an egg, I’d half this recipe. Maybe egg-beaters?
- if you only have regular sized muffin cups/tin then increase the bake time to 20 minutes.
- Melt butter and start to preheat oven to 350 degrees Fahrenheit.
- In a large bowl mash up your (over)ripened bananas
- Add the wet ingredients to the bananas: sugar, egg, butter, vanilla and mix thoroughly.
- In a separate bowl mix the dry ingredients: flour. Baking powder, baking soda, salt.
- Add the dry ingredients to the wet ingredients and mix together till combined.
- Lightly grease and dust the muffin cups. (I use butter and my finger to grease the cups and throw them all in a paper bag with a teaspoon of flour and just shake.)
- Arrange cups on a cookie sheet(make sure to give them some space otherwise the middle cups with not fully cook) and fill them to 3/4 full.
- Pop into the oven and bake for 10-12 minutes. I like mine to have a crispy outside so I tend to cook them a little longer.
- Once they are done pop them out onto a plate or something to cool then bag them up for future enjoyment.