My grandson loves it when my bananas get ripe and freckly because he knows muffins are in his future. They are easy and delicious! This was originally a bread recipe but muffins are better for kids and husbands to keep the serving size reasonable 😉 Or at least it seems so. Anyway, a great way to use up super ripe bananas!
Banana Muffins or Banana Bread
¾ cup of oat flour, ground rolled oats in my Bullet
¾ cup of either all purpose flour or or gluten free flour [we love Pamela’s]
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas, mashed
3/4 cup natural cane sugar [sometimes I add molasses minus 1/8 cup sugar]
1/3 cup butter, melted
1 teaspoon vanilla
chopped walnuts, if desired [YES please!]
Preheat oven to 350, spray muffin pans with non-stick spray or use liners. Whisk
together the flour, powder, soda, and salt.
Hand mash bananas, I can’t emphasize enough to do this by hand with a potato masher or you get a liquid goo that can change the outcome of your muffins. Then, combine the bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Put into muffin pans, usually makes a dozen-ish.
Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.
Or if you’re making bread, pour the batter into a sprayed loaf pan. Bake for 50 mins to 1 hour at 350, or until a toothpick comes out fairly clean. For mini loaves, adjust your time accordingly.