One Banana Three Muffins

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

Ingredients:

3 tablespoon unsalted butter, at room temperature

1/3 cup sugar

1 egg

1/4 teaspoon baking soda

3/4 cups flour

1 overripe banana, mashed

3 tablespoons chopped walnuts

 

Directions:

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.

Meyer Lemon Poppy Seed Muffins

With 2 bags of Meyer Lemons I have made my fair share of desserts. I made the scones I posted last week, a pie which I will be sharing with you on Pi Day (3/14) and these Lemon Poppy Seed Muffins I am sharing with you today. I was planning on making these muffins prior to the scones but I didn’t have any poppy seeds, well, guess what. I have way more than enough now. I honestly thought I would be able to purchase a small bag of them like I did for sesame seeds, but, at my usual supermarket poppy seeds are only available in containers like spices. So, because it was a better value I purchased the larger container. I guess I will be making a lemon poppy seed cake one of these days.

What was nice about these muffins is that they require only one large bowl to make the batter. I began by creaming together butter, eggs and sugar, then added in lemon juice and zest and finally the dry ingredients – baking powder, salt and poppy seeds. I opted to bake them in a 6 – cup muffin tin, but, you could bake them in a 12-cup cupcake tin instead. You will just need to keep an eye on them because the baking time will differ. These tasted good and were a nice treat for breakfast, but, next time I think I will bake them at 350 F instead. I found that baking them at 375 F allowed for the outside of the muffin to overbake a little while the inside finished baking.

Meyer Lemon Poppy Seed Muffins

Ingredients:

1/2 cup unsalted butter, at room temperature

2 eggs

3/4 cup sugar

3 tablespoons meyer lemon juice

1 teaspoon meyer lemon zest

1 1/2 cups flour

1 1/2 teaspoons baking powder

3/4 teaspoon salt

1 tablespoon poppy seed

*If you cannot find Meyer Lemons, you can use regular lemons

Directions:

Preheat the oven to 350 F. Line a 6-cup muffin tin with liners.

In a large bowl cream together the butter, eggs and sugar using a hand mixer or stand mixer on medium speed. Add in the lemon zest and juice and continue mixing until well combined. Add in the flour, baking powder, salt and poppy seeds and stir together until just combined, being careful not to over-mix.

Divide the batter among the prepared muffin tin.

Bake for 20-25 minutes, or until a cake tester inserted in the middle comes out clean.

Enjoy warm or at room temperature. Store left-over muffins in an air-tight container for 2 to 3 days.

Recipe from Miss in the Kitchen