Getting things done with a toddler in tow just isn’t as easy as I thought it would be. My son is now 16 months old and he’s such a bundle of energy. He races through the day, from activity to activity, and most of those activities are pretty destructive. Yesterday morning, as I tried to do dishes, he was behind me in the kitchen, spilling his breakfast of rice krispies all over the floor. Then I tried to pick his toys up in the living room and he snuck up behind me and pulled all the DVDs off their shelves.
I think I read too much Good Housekeeping and Woman’s Day as a kid because I have all these weird housekeeping tips that just stick in my head. Like how if you put a slice of bread in your brown sugar, it stays soft. Or that you can basically clean ANYTHING with some combination of baking soda and lemons.
But the one I use most often is that if your bananas are overripe, just throw them in the freezer to use for baking later. Which is great! But those tips never suggested what to make with the bananas. So for decades I’ve been throwing overripe bananas in the freezer and just leaving them there for years. I think once I made banana bread with them, but that’s about it.
But then I remembered banana muffins! Which are actually my favorite kind of muffins, once you add some things to them. And these are the perfect muffin, the kind which only dirty one bowl and take maybe 10 minutes to throw together and throw in the oven. And as long as you make sure you use cute little muffin liners, washing the tins is easy (I have surprisingly few housekeeping tips for making dishes less terrible!).
If you’re using frozen bananas for this, just make sure to take them out of the freezer to thaw about an hour before you start cooking. Unpeeling the frozen bananas really grosses me out, but it’s totally worth it for these!
Also, a weird yogurt based trick: whenever I buy plain greek yogurt for a recipe, I end up throwing half of it away. So for a recipe like this that only uses a bit, I just use the fruit-on-the-bottom ones that I buy anyway for my lunch! I just avoid all the fruit, and if a little sneaks in, ehh, I’ll chalk it up to added flavour.
- 3 overripe bananas – frozen and thawed for about an hour is best!
- 1/4 cup packed brown sugar
- 1/4 cup canola oil
- 1 egg yolk
- 1 1/4 cup all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp cinnamon
- 1/4 cup greek yogurt
- 1 cup chopped walnuts
- 1/2 cup mini chocolate chips (optional)
Preheat the oven to 350° and prepare your muffin tins with liners.
Slither the bananas out of their skin (seriously, there is no other way to describe how to take them out). Mash them and add the sugar, then the oil and the egg yolk. Put the flour, baking soda, baking powder and cinnamon in the bowl all at the same time and stir with a rubber spatula until just combined. Add the yogurt and whichever mix-ins you’re using – this time I only used chocolate chips so I could avoid any nut allergies but I usually add walnuts!
Scoop the batter into the tin in 1 tablespoon scoops (or 1/4 cup scoops for regular sized muffins). Cook for 10-15 minutes, or until the tops are firm but springy and the tops are slightly browned. Let cool and enjoy with a cup of tea!