I think at one time or another, we’ve all had overly-ripe bananas. Just like the ones that look like this:
I know my friend, Rhonda, is looking at the picture of the ripe bananas and thinking to herself that they should just be thrown away. She likes her bananas yellow, and only yellow, (no brown or black spots on them), maybe even on the green side.
The ripe bananas are really delicious in baked goods. The banana flavor is maximized. I’ve made many loaves of banana bread with ripened bananas, and I’m always looking for other uses.
With our Banana-Nut Muffins, I’ve combined the banana flavors with a brown sugar and cinnamon topping. The spice of the cinnamon really enhances the banana flavors and the almonds provide a crunchy texture to give a little more interest. Pair the banana muffins with a good cup of coffee, and they’re even better! It’s hard to believe that’s possible when they’re already so good!
Ingredients:
½ stick, unsalted butter, room temperature
1/3 cup white sugar
1 egg
2 tsp vanilla extract
¼ cup milk
2 bananas, mashed
1 tbsp vegetable oil
1 and ½ cups all-purpose flour
2 tsp baking powder
¼ tsp salt
½ tsp ground cinnamon
1/3 cup almonds, chopped
¾ cup packed brown sugar
½ tbsp ground cinnamon
Preheat the oven to 375 degrees Fahrenheit.
In a mixing bowl, combine the butter, white sugar, egg, vanilla extract, milk, mashed bananas, and vegetable oil. Using an electric mixer, mix the ingredients on medium speed until combined. You’ll have little bits of butter, and that’s okay.
In a separate bowl, sift together the flour, baking powder, salt and ½ tsp ground cinnamon.
Add the dry ingredients into the wet ingredients, and stir to combine.
Fold in the chopped almonds.
In a greased standard sized muffin pan, fill each spot up 2/3 of the way. You should get between 8-10 muffins, approximately.
Combine the brown sugar and ½ tbsp ground cinnamon. Stir until combined well.
Cover each muffin top with the brown sugar and cinnamon mixture.
Bake on 375 degrees Fahrenheit for about 12-15 minutes, or until a toothpick comes out clean when inserted into the center of muffin.
Allow muffins to cool, then transfer to a cooling rack.
- ½ stick, unsalted butter, room temperature
- ⅓ cup white sugar
- 1 egg
- 2 tsp vanilla extract
- ¼ cup milk
- 2 bananas, mashed
- 1 tbsp vegetable oil
- 1 and ½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ½ tsp ground cinnamon
- ⅓ cup almonds, chopped
- ¾ cup packed brown sugar
- ½ tbsp ground cinnamon
- Preheat the oven to 375 degrees Fahrenheit.
- In a mixing bowl, combine the butter, white sugar, egg, vanilla extract, milk, mashed bananas, and vegetable oil. Using an electric mixer, mix the ingredients on medium speed until combined. You’ll have little bits of butter, and that’s okay. J
- In a separate bowl, sift together the flour, baking powder, salt and ½ tsp ground cinnamon.
- Add the dry ingredients into the wet ingredients, and stir to combine.
- Fold in the chopped almonds.
- In a greased standard sized muffin pan, fill each spot up ⅔ of the way. You should get between 8-10 muffins, approximately.
- Combine the brown sugar and ½ tbsp ground cinnamon. Stir until combined well.
- Cover each muffin top with the brown sugar and cinnamon mixture.
- Bake on 375 degrees Fahrenheit for about 12-15 minutes, or until a toothpick comes out clean when inserted into the center of muffin.
