Loaded Banana Muffins
These are such good muffins to use up those really ripe bananas. Perfect for breakfast and freeze well.
Here’s the recipe.
INGREDIENTS
1 1/2 cups all purpose flours
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 large mashed ripe bananas
3/4 cup granulated sugar
1 egg
1/3 cup melted butter
1 cup dark chocolate chips
1 cup chopped walnuts or pecans
3/4 cup raisins
3/4 cup craisins
3/4 cup blueberries optional
INSTRUCTIONS
Preheat oven to 375 degrees. Line a muffin tin with muffin liners.
In a large bowl, mix the 1st 8 ingredients and stir together until just mixed. I usually mash the bananas first and then add the other ingredients. If you are using frozen rip banans, there will be liquid in the bag after letting them thaw. Drain most of the liquid from the bananas before you mash them.
Fold in the rest of the ingredients. The mixture will be thick.
Using a small cookie scoop, place two scoops in each muffin liner. I then sprinkle some granulated sugar on top of the muffin mixture.
Bake for 22-23 minutes. Be careful and don’t overcook these. For my oven, the exact time is 18 minutes.
Take the pans out and let cool before serving.
Loaded banana muffins are a delightful way to utilize overripe bananas, transforming them into a tasty treat that's perfect for any time of day. These muffins are not just easy to prepare but also adaptable to your preferences. You can experiment with various add-ins such as chopped nuts, blueberries, or even shredded coconut to enhance the flavor and texture. The key to a moist and flavorful muffin lies in the ripe bananas; the riper they are, the sweeter and more flavorful your muffins will be. Another tip for optimal banana muffins is to avoid overmixing the batter. Mixing until just combined helps achieve a tender crumb, avoiding the rubbery texture that can result from overworking the flour. Additionally, topping your muffins with a sprinkle of sugar before baking adds a delightful sweetness and a slight crunch to the tops. For those interested in nutritional alternatives, consider substituting whole wheat flour for a portion of the all-purpose flour for added fiber, or using almond flour for a gluten-free option. You can also swap in unsweetened applesauce or Greek yogurt for part of the butter to reduce calories while still keeping the muffins moist. Lastly, these muffins freeze beautifully, so make a double batch and store half for a quick breakfast or snack option. Just place them in an airtight container or a zip-top bag, and they'll stay fresh for up to three months in the freezer. Enjoy the process of baking and the delicious results that will surely become a family favorite!
