I was going to call this recipe “rotten banana muffins” but thought that if I wanted ANY traffic on this one, the word “brown” seemed a whole lot safer. And more appetizing. And could mean several things besides the fact that I’m asking you to use rotten banana’s for maximum BANANA flavor….No questions asked.
You will love these because they’re super moist, super banana-y (is that a word? yes, it is now), and they’re ready in a flash. You can add nuts, omit them, add chocolate chips, craisins, or nothing at all, and these are just as good “as is” as they are all dressed up. Don’t forget the cinnamon though. There’s something about that cinnamon that really brings it home for me. I cannot explain it. I’ve made these without the cinnamon and with and I prefer with cinnamon.
ROTTEN BANANA PEP TALK: Let’s talk briefly about these bananas. In order to get the most flavor out of your banana’s you’re going to need to let them rot. On the counter. Until they’re pretty dang sad. I learned this “technique” from watching a show about the Momofuku Milk Bar Banana Cream Pie. The baker featured on the show brought out these dark brown/black banana’s and went on and on about how the best flavor was in those rotten things. It makes sense. Ethylene gas makes things ripe, the more gas, the more ripe. Too much gas, too much ripe, then you’ve moved to rotten. Rotten can be good. Think: blue cheese. You can get this by leaving them on the counter until they’re putrid OR when they’re getting to the mostly brown and almost no yellow stage, throw them in the fridge or freezer until you’re ready to use them. I had some (sadly, I didn’t think you’d like a photo) and pulled them out of the freezer a few hours before I wanted to use them. They defrosted on the counter with no issues and were basically banana goo-making them perfect for use. If you like texture in your muffins, then by all means, use a less ripe banana as well to get some “chunks” in those beauties. You won’t hear me complain. EVER.
Rotten banana talk: OVER. Let’s make some muffins
- 2/3 c. sugar
- 1/4 c. vegetable oil
- 1/2 c. plain greek yogurt (any fat, chobani is my personal fave)
- 2 eggs
- 2/3 c. mashed VERY ripe bananas
- 1 tsp. vanilla
- 1 2/3 c. all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- **chocolate chips, craisins, nuts, etc… go wild kids. go wild….**
- Pre-heat oven to 350
- Line 12-15 muffin cups with liners or use non-stick spray
- In a large bowl, mix the wet ingredients: eggs, yogurt, oil, vanilla.
- Mix in sugar.
- Mix in baking soda, salt, cinnamon, and flour and mix until just combined. Don’t over-mix.
- Fold in any additions: nuts, chips, etc….
- Portion into cups until 2/3 full.
- Bake for 15-20 min. or until golden brown and a toothpick comes out clean.
- Remove from pan and cool on cooling rack.