What would you make when your bananas go uber and unpleasantly juicy with the flesh oozes out from the cracked skin? Not so pleasant to be devoured just as is – though they smells great when they go overly ripen . If you ask me, I’d say Banana Bread at most . Can’t go wrong with banana bread with some favorite add ins of mine – bitter still sweet chocolate chip or bites of chopped toasted walnuts or spice it up with hint of cinnamon .. ginger it a little bit… or may be the combination of all. Plain as is , you ask me? Why not, right..
Whenever I wish to go on the fancy side.. I transform loaf size into muffin. How? Of course by scooping out the batter into a muffin pan.. then tadaaa!! let it be as fancy as I imagine. As long as the end result pleases everyone…
I adapted the recipe from Ina’s Tri-berry Breakfast muffin with some major alteration, it’s obvious.. isn’t it? I love this recipe and all I could think of is.. I’d make this over and over.
Or.. do you have any other suggestions?
Banana Muffins (Makes 16-18 medium muffins)
3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1½ tablespoons ground cinnamon
¼ teaspoon ground ginger ( optional)
2/3 cup milk
2 extra-large eggs, lightly beaten
¼ cup butter, melted and cooled
½ cup canola oil
3 over ripen medium bananas, ( about 1 cup) mashed till smooth
1 cup white sugar
½ cup walnuts, Toasted and chopped
1/3 bittersweet choc chips
1- Preheat the oven to 375 degrees. Line muffin tins with paper liners.
2- Sift the flour, baking powder, baking soda, salt, cinnamon and ginger (if using) together in a large bowl. Stir with your hand to be sure the ingredients are combined. In another bowl, combine the milk, mashed bananas, eggs, canola oil and melted butter. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don’t overmix the batter! Add the chopped walnuts, choc chips and sugar and stir gently to combine.
3- Using a 2¼-inch ice cream scoop, spoon the batter into the muffin cups to fill the liners. Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned.