Normally when I have overripe bananas my go-to is to make a Banana Nut Bread. But that requires 3 bananas and this time around I only had 1. And while I could have tossed it, I’m not keen on eating overripe bananas, I also don’t like to waste food. So, I decided to tweak a recipe to turn that 1 banana into muffins.
Truthfully before making and dividing the batter I wasn’t sure how many muffins I would get from it. Once I was done prepping it, I was able to divide it into 3 large muffins. I used a 6-cup muffin pan as opposed to a 12-cup cupcake pan.
After baking in a 375 F preheated oven I let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
And the following morning enjoy one for breakfast.
These muffins were delicious! From now on when I buy bananas I may leave one to overripe so I can bake up a batch of these muffins. They are quick, easy, delicious and the perfect amount!
Banana Nut Muffins
3 tablespoon unsalted butter, at room temperature
1/3 cup sugar
1/4 teaspoon baking soda
3/4 cups flour
1 overripe banana, mashed
3 tablespoons chopped walnuts
Preheat the oven to 375 F. Line 3 cavities of a 6-cup muffin pan with liners.
In a medium bowl sift together the flour and baking soda and set aside.
In another medium bowl cream together the butter and sugar using a handheld mixer. Add the egg and continue to beat until well incorporated. Add the dry ingredients to the mixture and beat until just incorporated. Stir in the mashed banana and the walnuts.
Divide the batter among the prepared muffin pan and bake in the oven for 20-25 minutes, or until the muffins are golden brown and cake tester inserted in the middle comes out clean.
Cool in the pan for 10 minutes before removing the muffins and transferring them to a wire rack to cool completely.