Have a bunch of overripe bananas and day after day you watch them ripen and you know you won't be able to eat them all at once because 1 banana = 1 cup rice... die die! hahah. So the best thing is to freeze them, but its sound crazy to eat frozen banana, but not to frozen banana muffin. Most muffins freeze well up to 3 months.
Check out the simple recipe, with slightly adaptations. So far this recipe produce the softest and delicious banana muffin ever! For Original recipe, credit to En. Mat Gebu
Banana Muffins (Yields 6 big size muffins)
Ingredients :
1 1/2 cup flour - sifted together with 1 1/2 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon cream of tartar
1/3 Granulated sugar / brown sugar
1/3 melted butter / canola oil
1 size B egg
4 ripe bananas - mashed it
1 teaspoon banana essence - I used vanilla essence
1 tablespoon mayonnaise (i omitted this)
Methods :
1. Cream melted butter and sugar
2. Add vanilla and beaten eggs
3. Add flour mixture into wet ingredients,
stirring just to moisten. Dont overmix!
4. Add mashed banana and stir gently.
5. Fill muffin cups to the top (to get big high muffins) and bake at 190 c for 5 minutes (my way just to get nice crispy crumble and the muffin slightly crack on top). Continue to bake at 175 c for 20 -25 minutes.
How to freeze banana muffins : Allow the muffins to cool completely after bake. Place the muffins in a large freezer bag or air tight food container. Place it in freezer.
To reheat - thaw completely and reheat them in the microwave until they are as warm as you like.How to freeze banana muffins : Allow the muffins to cool completely after bake. Place the muffins in a large freezer bag or air tight food container. Place it in freezer.
But if you like little crispy exterior just like fresh baked muffin, thaw them completely and heat them in toaster oven or oven at 175 c.
Here are some basic muffins making tips:
1. Use pre-sifted all purpose flour
2. Muffin batter needs to be mixed quickly and as lightly as possible – basically only stirring it moisten it together. The batter needs to look lumpy. If you are going to use electric mixer, use it only for putting together wet ingredients.
3.Most muffins can be baked at 175 c
4. If you want big, high muffins, fill your muffin cups to the top. You might want to grease the top of muffins tin as well to prevent sticking and make unmolding easier.
5. All the muffins will freeze beautifully,you just need to cool them completely, wrap them in foil and put into airtight plastic bags. To re-heat them, unwrap and bake at 175 c for no more than 10 minutes.
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