Bananas are just one of those foods that if it’s not consumed within X days, it’s a lost cause, and unfortunately for me, the smell of overripe bananas makes me gag. However, super overripe bananas happen to make excellent muffins. So here’s a relatively quick and easy recipe for when you find yourself staring at a bunch of bananas with more brown than yellow, as I was this morning.
Banana-Nut-Chocolate Chip-Muffins
What I do 99% of the time my kids let a bunch of bananas rot….
Equipment
- 1 muffin pan
- 12 cupcake liner
- 1 small bowl
- 1 stand mixer
- 1 spatula
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 3-4 ripe bananas
- 6 tablespoons butter
- ⅔ cup brown sugar
- 1 egg
- 1 tablespoon vanilla extract
- 2 tablespoons milk
- 1 cup chopped walnuts, pecans, or chocolate chips (optional, but delicious)
Instructions
- Preheat oven to 425 °F. Line muffin pan with cupcake liners.
- In the bowl of your stand mixer, add bananas, butter, brown sugar, egg, vanilla, and milk. Beat on medium speed until well incorporated.
- Meanwhile, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg together. Add dry ingredients into the bowl of your mixer, and beat until combined. If adding nuts or chocolate chips, fold them in by hand.
- Fill cupcake liners all the way to the top with batter. This recipe will yield exactly 12 muffins. Bake for 5 minutes at 425 °F, then while keeping the muffins in the oven with the door closed, lower oven temperature to 350 °F and bake for an additional 16-18 minutes. Allow muffins to cool for 5 minutes in the pan, then transfer to a wire cooling rack.
Quick note: I like to grab a handful of pecans, crush them with my fist, drop them in a 1-cup measuring cup and fill the rest of it with chocolate chips. Anything more than 1-cup for the additions seems to be too much.