Banana Muffins, Oh Boy!

I had overripe bananas. Has anyone else ever had this problem? ( a little joke)

The bananas were, um, let’s just say “way gone.” And as I tried to find time during the week in which to make them (it takes so little time to make muffins I don’t know what my problem was…) they became goner. So, by the time I was all ready to whip up some banana muffins, the overripe bananas were feeling sort of liquidy inside their mottled brown skins. The liquidy I’ve only ever felt in bananas that have gone black with flies vying for a space.

Fortunately no flies.

Needless to say, I had to toss those, and buy new bananas. I found a bunch of four— the amount I needed, more or less— that were somewhat more spotted than the fresher ones in the produce display, so I snagged them. They were a little less ripe than they looked, but I took care of that with my trusty pastry blender.

The muffins turned out brown and crusty with a moist center. I gifted them to my daughter since my husband and I don’t eat banana muffins. So this was her assessment, plus “They are awesome!”

I got the recipe from the website Chowhound. And it goes like this:

  1. Preheat your oven to [ 325°F/162°C].
  2. Then put paper muffin cups in a 12-cup muffin tin (alternately grease the tin, or use silicone muffin cups).
I like to use natural brown paper cups

3. Smash the bananas with a fork or pastry blender (see above).

Mix together:

4. Add:

Nice fat brown organic

5. Stir in:

I add the vanilla with the milk because it makes sense to me to do so.

6. Then whisk in:

7. Lastly add:

The recipe has slightly different instructions. I stirred together the baking powder, baking soda, salt, and cinnamon and added it. They could have also been mixed with the flour and oats and all tossed in at once. Or maybe a couple of helpings. It’s muffins…one could easily just dump it all together and stir. The thing is, it may need more stirring than muffins should have to get all the flour incorporated.

8. Divide evenly among the muffin cups.

9. Bake and let cool slightly before eating. I have been told they are good warm and at room temperature. 🙂

This recipe can be found here: chowhound

I hope you enjoy these muffins. I may not like to eat them but they smell wonderful coming out of the oven on a cool rainy fall day, and they look like fall. I’ll bet small dice of apples could be added or substituted as well.

Thanks for reading…

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