|

Roasted Banana Muffins

Cheese Tortellini Soup with Turkey Italian Sausage and Kale

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.

Roasted Banana Muffins

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.

Roasted Banana Muffins

Place the baking sheet into the oven and bake for 20 minutes. Remove from the oven and let them cool for 10-15 minutes.

Roasted Banana Muffins

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!

Roasted Banana Muffins

Roasted Banana Muffins

Roasted Banana Muffins

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Course: Breads and Muffins
Cuisine: American
Servings: 12

Equipment

  • Loaf pan

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
  • 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!
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

Leave a Reply to grace Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




26 Comments

    1. 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.

  1. 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? 😛

  2. 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

  3. 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.

  4. I’ve always wondered if these really tasted that much different from regular banana bread…but they do seem worth the extra roasting step!

    1. 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.

  5. i know i was quite impressed with the way roasted bananas smelled, tasted, and behaved the first time i tried it. great muffins, pam!

  6. 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.