Banana Nut Muffins

If you are a banana lover like myself, you probably go through a lot of bananas on a weekly basis. But every now and then, bananas will turn overly ripe so it's important to have a few go-to recipes so those bananas don't go to waste. If you find that your bananas are extra brown and spotty but you aren't ready to use them just yet, peel them, slice them into chunks and place in a resealable plastic bag and store in the freezer. You can also use frozen banana chunks in smoothies. 

BANANA NUT MUFFINS
Serves: 12 muffins
Prep time: 20 minutes
Cook time: 25 minutes

Ingredients

Topping:

• 1 cup chopped walnuts
• 1 tsp cinnamon 
• 1 tbsp honey

Muffins:

• 1 2/3 cup all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 stick unsalted butter (room temp)
• 1/4 cup sugar
• 1 tbsp honey
• 2 large eggs
• 1 cup mashed bananas (3 medium overripe bananas) 
• 1 tsp vanilla extract
• 1/3 cup 2% or 4% yogurt

Instructions 

1. Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. 
2. Make the topping by combining the walnuts with the honey and cinnamon until evenly coated. This mix will be sticky. Set aside. 
3. For the muffins, use a medium bowl and whisk together the flour, baking soda, baking powder and salt. 
4. In a large bowl, beat the butter, sugar and honey until fluffy (about 2 minutes). Add the eggs and beat until fully combined. Add the mashed bananas, vanilla and yogurt and beat until blended with an electric mixer. 
5. Add the dry ingredients and mix on low speed until well blended. 
6. Spoon the batter into the muffin tin until the cup is full. Sprinkle with the nut topping. 
7. Baked muffins for ~25-28 minutes until the top is golden. 
8. Let muffins cool for 5-10 minutes. 

Banana chocolate chip muffins

I don't know how it happened (since I am known to be a monkey when it comes to banana) but somehow we ended up with 4 extremely ripe bananas on our counter last week. Since the bananas were too ripe for my liking and I don't like to waste food, I decided to make banana muffins - with a chocolate twist.

This recipe was super easy and quick and you likely have all of the ingredients at home. So the next time you find yourself with 4 spotty brown bananas, be sure to refer back to this recipe so that you can yum over your delicious homemade chocolate chip muffins. Enjoy!

INGREDIENTS

• 4 medium-sized ripe bananas
• 1/4 cup melted butter (cooled)
• 1/4 cup applesauce
• 1 egg
• 1 tsp vanilla
• 1/2 cup shredded carrots
• 1 tsp baking soda
• 1 1/2 cup all purpose flour
• 3/4 cup Ghirardelli chocolate premium baking chips 60% cacao bittersweet chocolate
• 1/4 cup chopped walnuts

DIRECTIONS

1. Preheat oven to 350 degrees. 
2. Grease your muffin tin
3. Peel bananas and place them in a big mixing bowl with the melted butter and applesauce. Small together with a fork. 
4. Add the egg, vanilla and carrots and blend/mix until the mixture is creamy and smooth and evenly combined. 
5. Add salt and baking soda and stir. 
6. Add flour, chocolate chips and walnuts and mix until combined. Don't overmix. 
7. Pour until muffin tins until 1/2-3/4th full. 
8. Bake 18-20 minutes or until toothpick pulls out clean. 
9. Enjoy!