Don’t know what to do with your overripe bananas? Well wait a minute, don’t toss them! They’re the best kind of bananas for baking banana nut muffins. These are so simple, you might even be able to bake some in the morning before work!
Makes 1 dozen muffins
3 ½ extra ripe bananas
¼ cup Earth Balance vegetable margarine
1 cup organic cane sugar
½ cup soy or almond milk
2 cups all-purpose flour
¾ teaspoon salt
1 teaspoon baking soda
1 cup chopped walnuts
Preheat the oven to 350 degrees Fahrenheit.
Beat bananas to an applesauce consistency or hand mash with fork. Using a hand or stand mixer, cream bananas with the margarine and sugar.
In a separate bowl, mix the dry ingredients: flour, salt, baking soda. Add the dry ingredients to the wet ingredients slowly, mixing until just combined. Don’t overmix; overmixing will cause your muffins to come out dense rather than fluffy and moist. If the batter is looking very thick and dry, add another splash of soy or almond milk. This step really depends on how ripe and moist the bananas are. If you feel like the batter turned out moist enough, skip the milk. Fold in the walnuts with a spatula.
Grease or line a muffin tin and distribute the batter evenly. ⅔ full usually works out for us. Bake for 17-20 mins, or until toothpick comes out clean and you see a golden sugary crust. Remove the muffins and place them on a cooling rack as soon as possible to ensure they do not keep cooking in the tin.
Enjoy your muffins with a cup of tea or if you’re feeling adventurous, a scoop of banana ice cream.
Store your leftover muffins in an airtight container at room temperature or in the freezer (refrigeration will dry out your muffins).