My kids, who usually eat everything not nailed down, have decided to go on a banana strike. I buy bananas every two weeks, and it looks like this past trip was a no-go. They didn’t even touch them. They ate all the apples we keep under them, all the blueberries, and all the strawberries. Heck they even ate all the lettuce, but those bananas were just not moving.
But that is okay, we don’t waste anything in this house. I took those browning bananas and turned them into something amazing. Banana muffins! I hate wasting food, so if I can give new life to something that is normally just thrown away, I will. These are quick to make and are perfect for either a great breakfast on a busy morning or a tasty snack any time of the day.
I love the combination of cinnamon and nutmeg with bananas, and I love the smell of the cinnamon and nutmeg baking in the oven. It gives me a warm, cozy feeling like Christmas without having to go broke in the process. lol
Update: By the time I was done writing this I only had 4 muffins left. And I started writing when I pulled them from the oven.
- ½ c all purpose flour spooned and leveled
- ¼ c sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons 1/2 a stick butter, room temp
- 1 ½ cups King Arthur unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 large ripe bananas, mashed
- ¾ cup sugar
- 1 egg slightly beaten
- ⅓ cup butter or margarine melted
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
Preheat oven to 375˚F. Lightly greased a muffin pan.
For the topping, in a medium bowl, mix flour, sugar and cinnamon. Add butter or margarine and mix with a fork or pastry cutter until crumbly. Put aside while preparing muffin batter.
For the muffins, in large bowl, combine dry ingredients. Set aside.
In another bowl, combine mashed bananas, sugar, slightly beaten egg and melted butter or margarine. Mix well. Stir into dry ingredients just until moistened.
Fill greased muffin cups two-thirds full. Do not use paper muffin cups! Using hands, arrange coarse, pea-sized crumbs over muffin batter.
Bake at 375 degrees for 18 to 20 minutes or until muffins test done with a cake tester. Cool in pan 10 minutes before removing to a wire rack.