How often do you look at the fruit bowl and say “I’ve got to do something with those bananas!” I unfortunately seem to do it all the time. I somehow am unable to pick up the right size bunch at the store and always end up with one or two going “bad.” Now, “bad” is a relative term in the House of Hills. The Princess won’t touch them if there is any softness or brown spots at all. I’m okay until they get somewhat spotty. My Sweetie, who makes a smoothie every morning, will use them until they are just mush.
It’s the mushy ones that make the best banana muffins. Then, the banana flavor is REALLY there. When I don’t have time to make muffins right away, I’ll mash up the bananas and freeze them, being sure to write on the bag how many cups of mushy stuff is in there. The pint freezer bags are great for that.
My favorite banana nut muffin recipe is one I have adapted from a recipe from Cooking with Paula Deen from January/February 2008. I keep all her magazines, and this issue has several post it’s sticking out of it and is quite stained. So, it’s one I love.
Paula’s recipe for Banana Nut Muffinsis available on her magazine website. I just discovered this website while writing this post. I’m definitely going to have to check it out more thoroughly. Maybe I can actually throw away all those back issues if the recipes are online – wahooo!!!
I follow her recipe except add a few more nuts – I never measure nuts – so I’m not sure how much I use, but it’s more than a cup. I also add about a cup of chocolate chips. Again, I don’t measure, but it’s at least a cup. That’s all personal preference.
These muffins are so moist and yummy, and they freeze well. I’ve given them often to neighbors or taken them to work, and they always go fast. Making them is definitely better than throwing those mushy bananas away.