Roasted Banana Muffins
I have been seeing a lot of roasted banana bread out in the blogosphere and the idea of roasting the bananas intrigued me. I happened to have three overripe bananas in the freezer to use up so I decided to make the kids some muffins for an after-school snack. I first thawed my frozen bananas out then roasted them for 20 minutes. The smell of them roasting is outstanding! Seriously, I was drooling over the smell. I used some whole wheat in the muffins instead of all white flour to make them a bit healthier. The muffins turned out to be flavorful, moist, and super delicious. My son and daughter both loved them and asked if they could have them for breakfast the following day and I loved that they made my house smell amazing while they baked.
How to Make Roasted Banana Muffins
Preheat the oven to 350 degrees then coat a muffin pan with cooking spray. Line a baking sheet with tin foil.
Place the thawed overripe bananas on the baking sheet.
Place the baking sheet into the oven and bake for 20 minutes. Remove from the oven and let them cool for 10-15 minutes.
In a large bowl, beat together the butter and sugar until creamy. Add the eggs, roasted bananas, and vanilla then continue beating until well combined. In a separate bowl, combine the flours, baking soda, salt, cinnamon, nutmeg, and clove together, mix well. Add the flour mixture to the banana mixture and stir until just combined.
Place into the oven and bake 23-25 minutes or until a tester inserted into the center comes out clean. Let the muffins cool on a rack. Slather with butter and enjoy!
Equipment
Ingredients
- ½ cup of butter softened
- ½ cup of brown sugar
- ¼ cup of white sugar
- 2 eggs
- 3 overripe bananas mine were frozen then thawed
- 1 tsp vanilla
- 1 ¼ cups of white flour
- ¾ cup of whole wheat flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 ½ tsp cinnamon
- ¼ tsp nutmeg
- ⅛ tsp clove
Instructions
- Preheat the oven to 350 degrees then coat a muffin pan with cooking spray. Line a baking sheet with tin foil.
- Place the thawed overripe bananas on the baking sheet.
- Place the baking sheet into the oven and bake for 20 minutes. Remove from the oven and let them cool for 10-15 minutes.
- In a large bowl, beat together the butter and sugar until creamy. Add the eggs, roasted bananas, and vanilla then continue beating until well combined. In a separate bowl, combine the flours, baking soda, salt, cinnamon, nutmeg, and clove together, mix well. Add the flour mixture to the banana mixture and stir until just combined.
- Place into the oven and bake 23-25 minutes or until a tester inserted into the center comes out clean. Let the muffins cool on a rack. Slather with butter and enjoy!
Sounds perfect, I love banana cakes, so these muffins sound great!
Sounds perfect! I love banana cakes, so these muffins sound great!
I’m curious if you noticed an added effect to the muffins from roasting the bananas. Was there a difference? I’m so curious!
Andrea,
The banana flavor seemed to be stronger in these muffins. My kids absolutely loved them and finished off the whole batch over the last few days.
Oh these sound very good! Wish I was cooking more…Peggy
What a clever way to incorporate more flavor in a banana bread/muffin. Will have to give this one a try. Thanks Pam.
Oh…I think I’m missing out! Big Time! I’ve never tried roasting banana before! That a great idea. I can imagine the wonderful sweetness and banana aroma will get even more intense after roasting. 😉 YUM! No wonder your kids ask for them for breakfast too. May I join too? 😛
I haven’t tried the roasting method yet but you totally sold me on it!
Bookmarked for a later date, I am busy trying to get off the extra weight that I put on in Casablanca. They look delicious though. Have a good week Diane
I was just thinking the same thing about roasting bananas. I love the idea of putting them into muffin form and can’t wait to smell them roasting!
Roasted bananas? I LOVE this idea!! Great little twist on one of my favorite sweet breads!!!
I think I’ve been missing out but I’ve never heard of roasted bananas, wow, I bet the yummy flavor of bananas is intensified. Thanks for a fun and delicious sounding recipe!
I just made banana nut butter muffins last week and I normally wouldn’t make a similar recipe again, but you’ve sold me just on the smell of the bananas roasting.
Delicious!!!! Sounds great….
I’ve always wondered if these really tasted that much different from regular banana bread…but they do seem worth the extra roasting step!
Did the bananas just hop out of their skins once they were roasted? That’s my biggest problem with freezing bananas!
It was very easy to remove the peel. The bananas were more of a mushy liquid than a solid mass and the peel just peeled right off.
I just threw out my overripe bananas too! I love the idea of roasting them!
oh these sound so good! i would love to wake up to these!
I have made roasted banana cup cakes before, but haven’t tried muffins. Sounds delicious.
I was thinking the other day to make a roasted banana bread…and now you blog about the roasted banana muffins! I need to double the portion to make some muffins too.
i know i was quite impressed with the way roasted bananas smelled, tasted, and behaved the first time i tried it. great muffins, pam!
roasting bananas is genius.
i haven’t seen this, but I can imagine how good they must taste.
Did the house smell like bananas?
Oh yum! These sound and look amazing, the fact that there’s roasted bananas in them has me salivating
If you roast extra bananas, put them in your food processor with cinnamon, nutmeg, some sweetener (I used honey) and some lemon juice. Process until smooth. This makes Banana butter which is great on toast, chicken, pork and most assuredly on Banana Bread.