So if you haven’t noticed by now, I totally have a thing for muffins. They are always my go to option for a quick but delicious breakfast. They can be made up the night before and warmed just a bit in the microwave in the morning if desired. Then slathered with some butter…or not. Don’t judge. And muffins are so versitile with endless possiblities. I could make a different muffin recipe each week for a whole year and be entirely satisfied.
These roasted banana muffins are no exception. The roasting of the bananas makes them so sweet and super banana-y. Another plus to these muffins? I always have ripe bananas in the freezer ready to become something delicious.
Roasted Banana Muffins
recipe from Edible Existence
2 very ripe, medium-large bananas
2 cups flourlour (all purpose or 1/2 all purpose 1/2 whole wheat)
2 tsp. baking soda
1/2 tsp. sea salt
1/2 cup sugar
1/4 cup oil (sub melted coconut oil or applesauce)
1 tsp. vanilla extract
1/4 cup flour
1/4 cup sugar
1/4 cup chopped walnuts (optional)
1/2 tsp. cinnamon
1 Tbsp. oil
1. Heat your oven to 400 degrees. Place the bananas (whole and unpeeled) on a baking sheet. Let the bananas cook until the skin is completely blackened and the fruit is very soft.
2. Meanwhile, combine the flour, baking soda, and sea salt. In a separate bowl, combine the sugar, eggs, oil, and vanilla. In another bowl, combine all of the crumb topping ingredients and set aside.
3. When the bananas are done roasting, peel them and mash them thoroughly, then add them to the egg mixture. Gently stir in the flour mixture.
4. Evenly distribute the batter between the muffin cups. Top each muffin with a tablespoon of the crumb topping.
5. Reduce the oven temperature to 350 degrees, and bake the muffins for 18-20 minutes, until a toothpick inserted in the middle comes out clean.