Monday Muffins: Roasted Banana Muffins
I have made banana muffins many times but this was the first time I’ve made Roasted Banana Muffins. Roasting the banana seems to intensify the flavor. These muffins have more of a cake-like consistency and they are delicious and freeze well. These roasted banana muffins are perfect to go with your afternoon cup of tea.
Roasted Banana Muffins
2 ripe bananas
2 cups flour
1 ¼ cup sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup milk
1 large egg, beaten
4 Tbsp butter, melted
Preheat your oven to 400 degrees F. Make a three inch long slice down each banana and lay the banana on a baking sheet. Roast the banana until the skins turn black and the juices in the bananas start to run from the slits in the skins, about ten minutes. Remove the bananas from the oven and keep the oven on.
When the bananas are cool enough to handle, discard the peels and place the bananas in a bowl. Mash with a fork and set aside.
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt and whisk to blend evenly. In another bowl, whisk together the milk, egg and melted butter. Stir in the mashed bananas. Thoroughly combine the dry ingredients with the banana mixture and stir with a wooden spoon to blend well.
Place a paper liner in each cup of a 12-cup muffin tin. Spoon the batter into the cups, filling each about three quarters full. Bake until golden brown or until a toothpick inserted in the center of a muffin comes out clean, about 15-20 minutes. Remove to a wire rack to let cool. Makes 12-14 muffins depending on the size of your muffin tin.