A practice that has fallen by the wayside in our house is making large batches of muffins and freezing them for later breakfasts — this recipe was in constant rotation. The finished muffins are moist even after the freeze/thaw cycle, but are best warm from the oven. If you’re not a fan of walnuts, mini chocolate chips work well here too!
If you regularly bake with bananas, try buying the bruised ones on sale and freezing them – they mash easier when thawed and there’s no difference in taste.
- 1/4 cup melted butter
- 3/4 cup mashed banana
- 1/2 cup whole milk
- 1 egg, lightly beaten
- 1/3 cup sugar
- 1/2 teaspoon vanilla extract
- 1 3/4 cups flour
- 1 teaspoon baking soda
- Pinch salt
- 1/2 cup chopped walnuts
Preheat oven to 400 degrees.
In a medium bowl, whisk together the butter, banana, milk, egg, sugar, and vanilla until well-combined.
In a larger bowl, whisk together the flour, salt, and baking soda. Pour wet ingredients onto dry and mix until just combined – dry spots and clumping are OK, and the batter will be very thick. Fold in nuts.
Pour into muffin tins and bake for 18-20 minutes, or until skewer inserted in center is mostly clean but still damp.
Makes 12 regular muffins, 8 jumbo muffins, or 3 dozen mini muffins.