Tuesday, 05 March 2013
-
Roasted Banana Muffins
This is a guest post by For The Love of Cooking.
I have been seeing a lot of roasted banana bread out in the blogosphere and the idea of roasting the bananas intrigued me. I happened to have three over ripe bananas in the freezer to use up so I decided to make the kids some muffins for an after school snack. I first thawed my frozen bananas out then roasted them for 20 minutes. The smell of them roasting is outstanding! Seriously, I was drooling over the smell. I used some whole wheat in the muffins instead of all white flour to make them a bit healthier. The muffins turned out to be flavorful, moist, and super delicious. My son and daughter both loved them and asked if they could have them for breakfast the following day and I loved that they made my house smell amazing while they baked.
INGREDIENTS:
1/2 cup of butter, softened
1/2 cup of brown sugar
1/4 cup of white sugar
2 eggs
3 overripe bananas (mine were frozen then thawed)
1 tsp vanilla
1 1/4 cups of white flour
3/4 cup of whole wheat flour
1 tsp baking soda
1/4 tsp salt
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloveDIRECTIONS:
Preheat the oven to 350 degrees then coat a muffin pan with cooking spray. Line a baking sheet with tin foil.
Place the thawed over ripe bananas on the baking sheet.
Place the baking sheet into the oven and bake for 20 minutes. Remove from the oven and let them cool for 10-15 minutes.
In a large bowl, beat together the butter and sugar until creamy. Add the eggs, roasted bananas, and vanilla then continue beating until well combined. In a separate bowl, combine the flours, baking soda, salt, cinnamon, nutmeg, and clove together, mix well. Add the flour mixture to the banana mixture and stir until just combined.
Place into the oven and bake 23-25 minutes or until a tester inserted into the center comes out clean. Let the muffins cool on a rack. Slather with butter and enjoy!
What is your favorite muffin flavor?
Image Source
RecommendRelated Posts
Post a Comment
- Back to ireallylikefood's IReallyLikeFood Site!
- Note: your comment will appear in ireallylikefood's local time zone: GMT -05:00 (Eastern Standard - US, Canada)
About the Author
-
- From: fortheloveofcooking
- Name: fortheloveofcooking
- About Me: My name is Pam and I am a stay at home mom with two children who inspire me to be a better cook. I love using fresh ingredients, organic when possible, and I like to experiment with different tastes and textures. I try to keep my recipes lower in fat but still tasting great. My favorite hobbies are cooking, photography and blogging so I decided to combine them and create a recipe blog. It has been a wonderful way to organize my recipes and share them at the same time. A big thank you to my amazing husband Chad who has helped me become a better photographer. Read more at http://fortheloveofcooking-recipes.blogspot.com/
Stats: This Week All Time Posts: 2 197 Views: 2300 332948 Comments: 0 617 View all posts by fortheloveofcooking
Comments (5)
I am not a big fan of muffins, but have ate similar things (I prefer plain ones)
<td height="22" width="64">Its premium to see
this editorial ,in your job if be look
the similar although there was not any proper source
rotten bananas, mmmmmmm
lunches... I use coconut oil, ground flaxseed, and ground walnuts added in for
the extra healthy boost. I learned the trick to add ground flaxseed to baked
goods from a much older woman, while waiting in line at the grocery store. I
can get the coconut oil cheaper ($20 for 78 oz, few pounds actually) but use it
extremely sparingly. My life is where it'll be, and I can't go back in time to
eat better... so I focus on the children (their brains are still forming, not
just physical growth). Now if only I can get the youngest to eat eggs (Choline
in egg yolks is awesome)
Yuck. With all that sugar I think "cupcake" would be a more fitting title.