Yesterday I got it into my mind to do something about that truckload of frozen bananas in my freezer. For some reason I can never finish fresh ripe bananas before they get to that brown stage and so, pop!, in they go to the freezer for future banana bread. Well, when you have an entire full-length door shelf full of them, I think that's a little overkill. So I decided to take out half of them, plop them in the sink to thaw, and then mash up about a dozen overripe bananas. It made approximately five cups of mashed banana, four of which went into little containers and back in the freezer and one of which went into this recipe:
Adapted from Muffins, Infinite Ways in How to Cook Everything Vegetarian
3 T neutral oil
1 cup all purpose flour
1 cup whole wheat flour
1/4 cup honey
1/2 t salt
3 t baking powder
1 cup very ripe mashed banana
1/4 cup (or as needed) milk
1/2 chopped pecans
*Preheat the oven to 400 degrees F.
*Mix the dry ingredients together in a large bowl. Mix the wet ingredients together in another bowl. Make a well in the middle of the dry ingredients and pour in the wet ingredients. Gently fold ingredients together until just mixed. Add more milk as needed; the batter should be lumpy and thick but quite moist.
*Scoop into greased muffin tin. Bake for 20 minutes or until tester/toothpick comes out clean.
Makes 12 regular muffins. Feel free to use sugar or molasses instead of honey, add chocolate chips instead of nuts, use all regular flour, etc. (hence the "infinite ways").
The muffins that result aren't super-greasy or sweet. Perfect for breakfast or a snack. I should have listened more carefully, Theresa, when you extolled the virtues of easy muffin recipes! Now that I know how simple this is (and now that I have four more cups of mashed bananas ready and waiting), I think these muffins will be a staple in the house. After baking and cooling, I put them on a cookie sheet, froze them, and stored them in a ziploc bag in the freezer so I can pull a couple out in the morning to thaw while I fix coffee.