Have Lots of Ripe Bananas? Make Ultra Banana Muffins
Yes, this is the recipe for you if most of that bunch of bananas in your kitchen is past prime! The recipe uses 5-7 very ripe bananas (1 1/2 - 2 cups mashed, plus pieces cut up). The muffins turn out incredibly good--soft, moist, sweet, and full of banana flavor, which isn't surprising given how many bananas are in them. These are not weird muffins, nor do they require a lot of strange ingredients, so you probably have what you need in your kitchen and don't have to go out the the store (and if you don't have whole-wheat flour, that's okay--use all-purpose flour only). That's a definite plus now, given the weather and the pandemic. The recipe yields 18 average size muffins that are great for breakfast, tea time, dinner, or any time of the day. Go for them and don't waste those bananas!
Ultra Banana Muffins -- Makes 18
1/3 cup of canola oil
2/3 cup of milk or buttermilk
3/4 cup of dark brown sugar (light brown is fine, too)
4-5 medium-large mashed bananas
2 bananas cut up into smallish bits (1/4-1/2 inch pieces)
3/4 cup of whole-wheat flour
3/4 cup of all-purpose flour
1/2 cup of quick oats
2 teaspoons of baking powder
1/4 teaspoon of salt
1/2 teaspoon of nutmeg
1/2 -1 cup of pecans or other nuts (optional but good)
Preheat the oven to 400 degrees. Coat the wells of 18 muffin cups with non-stick cooking spray. In a large bowl, whisk together the oil, milk, eggs, and brown sugar. Add the mashed bananas, then the cut up bananas. Stir in the flours, oats, baking powder, salt, and nutmeg gently and just until moistened. Divide the batter among the muffin cups. If you'd like, sprinkle the tops of the unbaked muffins with the nuts. Bake the muffins for 20-25 minutes or until firm to the touch and a pick inserted in a muffin comes out with no wet batter attached. Let the muffins cool in their pans for 5-10 minutes before turning them out to cool completely.